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Show Skill In 8errii3 Fish. "Any one can serve fish," of course, but how does it look when pulled to pieces? To sorve a trout, mark with a fish knife a line starting nt the head and extending within two inches tf the tail, and then draw other lines Btarting from this one and running to the r.idi's of the fish. A salmon is served in tho same way as a trout, while blue fish should bo divided into two parts longitudinally; then remove the large bone and cut the fish into pieces in suc'.i a way as to give each guest a porton of buck and belly. The head of a pike should be offered to a lady. Barbels are served in the same way as trout and chub the same as pike. 1 To serve turbct, "the prince of the sea," mark a cross in the belly penetrating pene-trating to th bone; then draw transversal trans-versal lines from this line to the dorsal tin, dividing each slice so made into two pieces, and send the dish round so that the guests may helD themselves. Next serve out the belly In the sanw way, and then remove the large bone and serve the other half of the fish. Turbot should be accompanied with a white sauce made of butter with an oil dressing, and the tongue, as the choicest morsel, tshould b riven to the principal guest. Henry Haynie's Letter. |