THE COMPLETE ANGLER. PART I. 



CHAPTER III. 



How to fish for, and to dress the CHAVENDER, or 

 CHUB. 



PISCATOR. 



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 h is 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 Villain. 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 conve- 

 niently. 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 to 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 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 humour 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, aud others that have 

 been bruised and lain a day or two in water. But 

 the Chub being thus used; and dressed presently \ 



