_Cod, Haddock, Cusk, Blue-fish, Shad, Small Salmon, and Bass_.
These when served whole may be carved in a more satisfactory manner if
before cooking they are prepared according to the following directions:
Stuff them and place them upright in the pan instead of on one side.
Fish that are broad and short like shad may be kept in place by propping
with stale bread or pared potatoes; but others that are narrow in
proportion to the length may be skewered or tied into the shape of the
letter S.
Thread a trussing needle with strong twine, run it through the head and
fasten it there; then bend the head round and draw the needle through
the middle of the body. Bend the tail in the opposite direction, run the
needle through near the tail, draw the string tightly and fasten it.
Gash the skin two inches apart on each side. Fish thus prepared will
retain its shape until served.
Place it on the platter with the head at the left and the outward curve
on the farther side of the dish. Make an incision along each side of the
backbone the entire length of the fish. Then cut through the gashes on
the side nearest you and lay each portion away from the bone. Then
remove the fish on the farther side of the bone. Raise the bone to
reach the stuffing, and serve a little of the fish, stuffing, and sauce
to each person. The skeleton should be left entire on the platter.
If the fish has been baked in the usual way and placed on the platter on
its side, cut across through to the backbone, but not through it, and
serve, apportioning as may be desired. Slip the knife under and remove
the portion from the bone. When the fish is all removed from the top,
remove the backbone, and then divide the lower portion.