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Fish in general requires very little carving, the fleshy parts being
those principally esteemed. A cod's head and shoulders, when in season,
and properly boiled, is a very genteel and handsome dish. When cut, it
should be done with a fish trowel; the parts about the back-bone, or the
shoulders, are by far the firmest and best. Take off a piece quite down
to the bone, in the direction _a_, _b_, _c_, _d_, putting in the spoon
at _a_, _c_, and with each slice of the fish give a piece of the round,
which lies underneath the back-bone, and lines it, the meat of which is
thin, and a little darker colored than the body of the fish itself. This
may be got by passing a spoon under it, in the direction _d_, _f_. About
the head are many delicate parts, and a great deal of the jelly kind.
The jelly part lies about the jaw-bone, and the firm parts within the
head. Some are fond of the palate, and others the tongue, which likewise
may be got by putting a spoon into the mouth.