chap, in.] THE COMPLETE ANGLER. 59 



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 re- 

 compense 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 exceeding 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 



