58 THE COMPLETE ANGLER. [part i. 



THE THIRD DAY. 



chap. in. How to Fish for, and to dress, the 

 Chavender, or Chub. 



Piscatob. 



JL he Chub, though he eat well thus dressed, yet 

 as he is usually dressed, he does not : he is objected 

 against, not only for being full of small forked 

 bones, dispersed through all his body, but that he 

 eats waterish, and that the flesh of him is not firm, 

 but short and tasteless. The French esteem him so 

 mean, as to call him un Villain; nevertheless he 

 may be so dressed as to make him very good meat ; 

 as, namely, if he be a large Chub, then dress him 

 thus : 



First scale him, and then wash him clean, and 

 then take out his guts ; and to that end make the 

 hole as little and near to his gills as you may con- 

 veniently, and especially make clean Ins throat from 

 the grass and weeds that are usually in it, for if that 

 be not very clean, it will make him to taste very 

 sour. Having so done, put some sweet herbs into 

 his belly ; and then tie him with two or three splin- 

 ters to a spit, and roast him, basted often with vi- 

 negar, or rather verjuice and butter, with good store 

 of salt mixed with it. 



Being thus dressed, you will find him a much 

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



