The half-head is often sent to table; but when a whole head is served,
it is only necessary to know the delicate parts and to distribute them
impartially. Long slices of the gelatinous skin, cut down to the bone
from 1 to 2, must be served. The throat sweetbread, as it is called,
lies at the thick neck end; and slices, from 3 to 4, must be added to
the gelatine. The eye is also a delicacy: this must be extracted
with the point of the knife, and divided at discretion. The palate,
situated under the head, must also be apportioned, and, if necessary,
the jaw-bone should be removed, to obtain the lean meat below it.