The Third Day 55 



Being thus dressed, you will find him a much 

 better dish of meat than you, or most folk, even 

 than anglers themselves, do imagine : for this dries 

 up the fluid watery humour with which all Chubs do 

 abound. But take this rule with you, That a Chub 

 newly taken and newly dressed, is so much better 

 than a Chub of a day's keeping after he is dead, that 

 I can compare him to nothing so fitly as to cherries 

 newly gathered from a tree, and others that have 

 been bruised and lain a day or two in water. But 

 the Chub being thus used, and dressed presently; 

 and not washed after he is gutted, for note, that 

 lying long in water, and washing the blood out of 

 any fish after they be gutted, abates much of their 

 sweetness; you will find the Chub, being dressed 

 in the blood, and quickly, to be such meat as will 

 recompense your labour, and disabuse your opinion. 

 Or you may dress the Chavender or Chub thus : 

 When you have scaled him, and cut off his tail 

 and fins, and washed him very clean, then chine or 

 slit him through the middle, as a salt-fish is usually 

 cut ; then give him three or four cuts or scotches on 

 the back with your knife, and broil him on charcoal, 

 or wood coal, that are free from smoke ; and all the 

 time he is a-broiling, baste him with the best sweet 

 butter, and good store of salt mixed with it. And, 

 to this, add a little thyme cut exceedingly small, or 

 bruised into the butter. The Cheven thus dressed 

 hath the watery taste taken away, for which so many 

 except against him. Thus was the Cheven dressed 

 that you now liked so well, and commended so much. 

 But note again, that if this Chub that you eat of had 

 been kept till to-morrow, he had not been worth a 

 rush. And remember, that his throat be washed 

 very clean, I say very clean, and his body not 

 washed after he is gutted, as indeed no fish should 

 be. 



