34G THE COMPLETE ANGLER. [part II. 



Pise. That I will, Sir, with all my heart ; and 

 am glad you like them so well, as to make that 

 request. And they are dressed thus : 



Take your Trout, wash, and dry him with a clean 

 napkin ; then open hhn, and, having taken out his 

 guts, and all the hlood, wipe him very clean within, 

 but wash him not ; and give him three scotches with 

 a knife to the bone, on one side only. After which 

 take a clean kettle, and put in as much hard stale 

 beer, (but it must not be dead) vinegar, and a little 

 white wine, and water, as will cover the fish you 

 intend to boil : then throw into the liquor a good 

 quantity of salt, the rind of a lemon, a handful of 

 sliced horse-radish-root, with a handsome little 

 fagot of rosemary, thyme, and winter-savory. 

 Then set your kettle upon a quick fire of wood, 

 and let your liquor boil up to the height before you 

 put in your fish : and then, if there be many, put 

 them in one by one, that they may not so cool the 

 liquor, as to make it fall. And whilst your fish is 

 boiling, beat up the 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 horse-radish, and a little pounded ginger, 

 garnish your sides of your dish, and the fish itself 

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



A Gravling is also to be dressed exactly after 



