This fish in France is found daily upon the tables of the first
epicures, but the quality of this fish there appears much more delicate
than here. But perhaps the reason of its being more in vogue there is,
that other fish are more scarce; not being so much in use here, (that
is, in London,) but in the country, where gentlemen have sport in
catching them, they are much more thought of, and to them, perhaps, the
following receipts may be the most valuable. To dress it plain it is
usually baked, as follows: having well cleaned the fish stuff it with
the stuffing for fish (No. 127), and sew the belly up with packthread;
butter a sauté-pan, put the fish into it and place it in the oven for an
hour or more, according to the size of it; when done dish it without a
napkin and pour anchovy sauce round it; this fish, previous to its being
baked, must be trussed with its tail in its mouth, four incisions cut on
each side, and well buttered over.