CHAPTER III. 



HOW TO FISH FOR, AND TO DRESS THE CHAVEN- 

 DER, OR CHUB. 



pfSCATOjR. The 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 vilain. 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 

 conveniently, and especially make clean his 

 throat from the grass and weeds that are usually in 

 it ; for if that be not very clean, it will make him 

 taste very sour. Having so done, put some sweet 

 herbs into his belly ; and then tie him with two or 

 three splinters to a spit, and roast him, basted often 



