Of all fish this one is perhaps the most delicious, although but
recently in vogue; their appearance has been a great objection to them;
considering this I have studied to discover several ways of dressing
them to improve their appearance and flavour; to dress them plain you
boil them in the same way as brills, allowing about the same time for
the same weight, and ascertain when done by the same means; serve on a
napkin; garnish the parts that are broken with double parsley, and serve
anchovy sauce in a boat.