“THIS tribute to discharge the current year, Much troubled Anne, and filled her breast with fear, When William, fishing, chanced a pike to hook, And gave it to his dear at once to cook, Who, quite delighted, hastened to the priest, And begged his rev'rence on the fish to feast. The parson with the present much was pleased; A tap upon the shoulder care appeased; And with a smile he to the bringer said This fish, with trifles on the table spread, Will all complete; 'twas holyday we find, When other clergy with our rector dined. Will you still more oblige, the parson cried, And let the fish at home by you be fried? Then bring it here:--my servant's very new, And can't attempt to cook as well as you. Anne hastened back; meanwhile the priests arrived, Much noise, and rout of course, once these were hived; Wines from the vault were brought without delay; Each of the quality would something say.”
A cook of roughly the same moment, setting down the same dish.
The thick part of the back of this, as of all large fish—salmon excepted—is the firmest and finest eating. It should be carved across, rather thick, and, as much as possible, in unbroken slices, from _a_ to _b_. The sound, which is considered a delicacy, lies underneath, and lines the back-bone: it must be reached with a spoon in the direction _c_. The middle of the fish, when served to a family party, may be carved in the same manner, or in any other which convenience and economy may dictate.
Sources: The passage is from Jean de La Fontaine, Tales and Novels of J. de La Fontaine — Complete, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, pudding stamp.