CR IMPING. 



95 



and so with the whole fish, and leave the 

 head out and throw in the thickest pieces 

 first. 



Phys. — Why did you not crimp your 

 trout ? 



Hal. — We will have that fried. Our 

 poacher prevented me from attending to the 

 preparation of that fish ; but for frying he is 

 better not crimped, as he is not large enough 

 to give good transverse slices. 



Poiet. — This salmon is a good fish, and 

 fresh as you said from the sea. You see 

 the salt-water louse adheres to his sides, and 

 he is bright and silvery and a thick fish : I 

 dare say his weight is not less than 141bs. 

 and I know of no better fish for the table 

 than one of that size. 



Hal. — Now we have caught fish for our 

 dinner, my task is finished : Physicus and 

 Poietes, try your skill. I have not fished 

 over the best parts of this pool: you may 

 catch a brace of fish here before dinner is 

 ready. 



Phys. — It is too late, and I shall go and 

 see that all is right. 



