(Modern Cookery, 1845)
Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care; dry them well in a cloth, take off the heads and tails, and remove the back-bones;
rub the insides with pepper, salt, and a little pounded mace; stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside;
flour, and broil or fry them of a fine brown,
and serve them with melted butter mixed with a teaspoonful or more of mustard, some salt, and a little vinegar or lemon-juice.
To broil from 20 to 25 minutes; to fry about 10 minutes.