Though this fish is not much appreciated, I must say it is deserving of
more repute than it possesses in the opinion of epicures, for when fresh
and well dressed it deserves to rank as one of the first of the
second-class fishes; to dress it plain it is put in boiling water, and
simmered twenty or thirty minutes or more, according to the size; dress
it on a napkin, garnish with parsley, and serve anchovy sauce in a
boat.