ioo " Broyled Trouts" 



This is the true experience for angling in 

 the night, which is the surest angling of 

 all, and killeth the greatest Trouts." 



Although old Barker was fishing for his 

 master's breakfast, there is the right ring 

 about his writing. Many a lusty ancestor 

 must he have slain of those admirable 

 fellows of Shropshire, Yorkshire, and most 

 other English shires some of us have had 

 more than a passing acquaintance with. 



Not alone was Walton indebted to 

 Barker. Colonel Venables took his Night 

 Angling for trout straight from Barker. I 

 wonder if they ever met and smoked 

 a pipe together Barker, Walton, and 

 Venables? Richard Harriot published 

 for all of them, and surely they must all 

 have met at his shop in St. Dunstan's 

 Churchyard, Fleet Street. 



Barker not only knew how to kill 

 trout, but also how to cook them, and 

 much of his little volume is taken up 

 with instructions of a culinary nature. 

 And uncommonly good they appear to 

 be: take this one example (p. 13); he 

 says : 



" BROYLED TROUTS. 



"We must have one dish of Broyled 

 Trouts, when the intrails be taken out, 

 you must cut them across the side : being 



