The flesh of this fish is or ought to be absolutely white; if red,
nothing can be done with it; though this fish is much in vogue in
France, in England it is thought nothing of, for which reason I shall
only give two receipts how to dress it; no fish requires so much
cooking; to dress it plain it is merely boiled in salt and water, a
pound of the fish requiring half an hour, dish on a napkin, garnish with
parsley, and serve anchovy sauce in a boat. It is cut in slices an inch
in thickness to boil.