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This fish resembles the sole, but is broader, and when large, is esteemed by many in a scarcely less degree than the turbot, whilst it is much cheaper. It is a fine fish, and is abundant in the London market.

Choosing Brill: The flesh of this fish, like that of turbot, should be of a yellowish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good.

Carving Brill: First run the fish-slice down the thickest part of the fish, quite through to the bone, from _a_ to _b_, and then cut handsome and regular slices in the direction of the lines downwards, from _c_ to _e_, and upwards from _c_ to _d_, as shown in the engraving.



When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and the under side helped as the upper.

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