The delicacy of these fish prevents their being dressed in any other way than boiled or broiled; they certainly can be bread-crumbed and fried, but scarcely any person would like them; I prefer them dressed in the following way: wipe them well with a cloth, and cut three incisions slantwise upon each side, dip them in flour and broil slowly over a moderate fire; when done, sprinkle a little salt over, dress them upon a napkin, garnish with parsley, and serve the following sauce in a boat: put eight tablespoonfuls of melted butter in a stewpan, with two of French mustard, or one of English, an ounce of fresh butter, and a little pepper and salt; when upon the point of boiling, serve.