324 THE COMPLETE ANGLER 







butter for your sauce with a ladle full or two of the liquor 

 it is boiling in. And being boiled enough, immediately 

 pour the liquor from the fish : and being laid in a dish, 

 pour your butter upon it ; and strewing it plentifully 

 over with shaved horseradish, and a little pounded 

 ginger, garnish the sides of your dish, and the fish itself, 

 with a sliced lemon or two, and serve it up. 



A grayling is also to be dressed exactly after the same 

 manner, saving that he is to be scaled, which a trout 

 never is : and that must be done either with one's nails, or 

 very lightly and carefully with a knife, for fear of bruising 

 the fish. And note, that these kinds of fish, a trout 

 especially, if he is not eaten within four or five hours 

 after he be taken, is worth nothing. 



But come, Sir, I see you have dined ; and therefore, 

 if you please, we will walk down again to the little house, 

 and there I will read you a lecture of angling at the 

 bottom. 



