These fish are fresh when the eyes look bright, the gills red, and the
scales glossy; the delicacy of these fish prevent them being dressed in
any other way than broiled or boiled, they may certainly be
bread-crumbed and fried, but very few persons like them; they are best
in the following way: wipe them well and cut three incisions on each
side, dip them in flour, and broil them over a moderate fire; when done,
sprinkle a little salt over them, dish them on a napkin, garnish with
parsley, and serve the following sauce in a boat: put eight
tablespoonfuls of melted butter in a stewpan, with two ditto of French
mustard, two pats of butter, and a little pepper and salt, when boiling
and the pats are melted, pour the sauce into the boat and serve.