A Famous " TroulerJ' 101 



washed clean, you must take some sweet 

 herbs, as thyme, sweet marjoram, and 

 parsley chopped very small, the trouts 

 being cut somewhat thick, and fill the 

 cuts full with the chopt herbs, then make 

 your gridiron fit to put them on, being 

 well cooled with rough suet, then lay 

 the Trouts on a charcoal fire : as you turn 

 them baste them with fresh butter untill 

 you think they are well broyled, the 

 sauce must be butter and vinegar, the 

 yolk of an egge beaten, beat all together 

 and put it on the fish for the service." 



"THE BEST TROULER FOR A PIKE 

 IN ENGLAND. 



" There was one of my name," says 

 Barker, u the best trouler for a Pike within 

 this Realm of England; the manner of 

 his trouling was with a hasell rod some 

 twelve foot long, with a ring of wire in 

 the top of the rod for his line to run 

 through : within two feet of the bottom 

 of the rod there was a hole made to put 

 in a winder to turn with a barrell, to 

 gather up his line and loose it at his 

 pleasure. This was his manner of 

 trouling with a small fish." 



And here I will leave this famous old 

 angler and cook, whose little book was 



