Next to turbot, a cod's head and shoulders is the handsomest dish of
fish brought to table. The fish-knife must be passed through the back
from 1 to 2, and then transversely in slices. No fish requires more
care in helping, for when properly boiled the flakes easily fall
asunder, and require a neat hand to prevent the dish looking untidy.
With each slice should be sent a portion of the sound, which is the
dark lining underneath the back-bone, to be reached with a spoon. Part
of the liver may be given if required. The gelatinous part about the
eye, called the cheek, is also a delicacy, and must be distributed
justly, according to the number of the party.
[Illustration]