Receipts forDrefling of Fiili. 



To drefs a Chiih^ fcale and wafh him 

 clean, and take out his Guts ; put Tops 

 of Rofemary, Thyme, Sweet Marjoram, 

 Parfley, and Winter Savoury, into his Belly, 

 and then tie him with two or three Splinters to 

 a Spit, and roaft him, balled often with Vi- 

 negar, or rather Verjuice and Butter, and good 

 Store of Salt mixed with it. This Way makes 

 him a good Difh of Meat, and dries up the 

 watery Humour, with which all Chubs a- 

 bound. Other Fifh may be drefTed thus, as 

 Barbel^ Tench^ Br£a?n^ (^c, balling them with 

 Butter only. 



Or, when you have fcaled a Chub^ cut oifF 

 his Tail, Fins, and Gills ; walli him very 

 clean, and taking out the Guts, flit him thro' 

 the Middle -, then give him three or four 

 Seethes on the Back with your Knife, and 

 broil him leifurely on a clear Fire, balling him 

 with the belt fweet Butter and Salt, to which 

 add a little Thyme cut fmall, or bruifed into 

 the Butter. Turn him often whillt he is 

 broiling. 



To drefs a Trout^ v/afli and dry him with a 

 clean Napkin ; then open him, and having 

 taken out his Guts and Blood, and cut away 

 his Gills, wipe him very clean within, but 

 walli him not, and give him three Scotches 



with 



