A Cornish recipe of 1753.

‘Gill them, wash them, dry them, season with salt; then broil them over a gentle fire and baste them with butter; when they are enough, serve them up with beaten butter, mustard and pepper; or you may make a sauce of their own heads, squeezed between two trenchers, with some beer and salt.’

Both these sauces are excellent and are also good with mackerel.