2610. As the manner in which meat, and other provisions, are carved, makes a material difference in the consumption and comfort of a family, it becomes highly important to those who study economy and good order in their domestic arrangements, to practice the art.

2611. We therefore recommend them to study the rules we purpose laying down, and which we commence with directions for carving fish.

2612. It must be remembered that in carving more depends upon skill than on strength; that the carving-knife should be light, and of moderate size, with a keen edge; and that the dish should be so placed as to give the operator complete command over the joint.

2613. Fish is served with a fish-slice, or the new fish-knife and fork, and requires very little carving, care being required, however, not to break the flakes, which from their size add much to the beauty of cod and salmon. Serve part of the roe, milt, or liver, to each person. The heads of cod and salmon, sounds of cod, are likewise considered delicacies.