92 THE COMPLETE ANGLER. 



with vinegar, or rather verjuice and butter, and 

 with good store of salt mixed with it. 



Being thus dressed, you will find him a much 

 better dish of meat than you or most folk, even 

 than anglers themselves, do imagine. For this 

 dries up the fluid watery humor 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 recompense your labor 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 is free from 

 smoke ; and all the time he is broiling baste him 

 with the best sweet butter, and good store of salt 

 mixed with it. And to this add a little thyme cut 



