No. 2. A Turbot

In carving this most excellent fish, the rich gelatinous skin attached to it, and a portion of the thick part of the fins, should be served with every slice. If the point of the fish-knife be drawn down the centre of the back through to the bone, in the lines a b c, and from thence to d d d, the flesh may easily be raised upon the blade in handsome portions, The thickest parts of all flat fish are the best. A brill and a John Dory are served exactly like a turbot.