This fish, though not much thought of by our first-rate epicures, is,
according to my opinion, superior to carp; in a matelote it is
excellent.
Have your fish prepared for cooking, and put them into a small
fish-kettle (with a drainer); and if two middle-sized fish, put two
onions, half a carrot, one turnip, three bay-leaves, a bunch of parsley,
four cloves, a blade of mace, ten allspice, half a pint of port wine,
and half a pint of broth in the kettle with them; place them over a
moderate fire, stew them half an hour, or more if required; when done
drain them well; dress without a napkin, and pour a matelote sauce (No.
62) over them.