%30 THE COMPLETE ANGLER* PART I. 



the tape tied somewhat thick, to prevent his breaking 

 or falling off from the spit. Let him be roasted very 

 leisurely ; and often basted with claret wine, and an- 

 chovies, and butter mixt together, and also with what 

 moisture falls from him into the pan. When you have 

 roasted him sufficiently, you are to hold under him, 

 when you unwind or cut the tape that ties him, such a 

 dish as you purpose -to eat him out of ; and let him 

 fall into it with the sauce that is roasted in his belly ; 

 and by this means the Pike will be kept unbroken and 

 complete. Then, to the sauce which was within, and 

 also that sauce in the pp.n, you are to add a fit quantity 

 of the best butter, and to squeeze the juice of three or 

 four oranges. Lastly, you may, Either put into the 

 Pike, with the oysters, two cloves of garlick, and take 

 it whole out, when the Pike is cut off the spit : Or, to 

 give the sauce a hogoo, let the dish into which you let 

 the Pike fall, be rubbed with it : The using or not usinsp 

 of this garlick is left to your discretion. 



M. B. 



This dish of meat is too good for any but anglers, or 

 yery honest men ; and I trust, you will prove both, and 

 therefore I have trusted you with this secret. 



Let me next tell you, that Gesner tells us, there are 

 no Pikes in Spain, and that the largest are in the lake 

 Thrasymene in Italy ; and the next, if not equal to 

 them, are the Pikes of England ; and that in England, 

 Lincolnshire bo steth to have the biggest. Just so 

 doth Sussex boast of four sorts of fish, namely 

 an Arundel Mullet, a Chichester Lob- 

 sa id before, In ster, a Shelsey Cockle, and an Amer- 

 ce/, iv. ley Trout, 



But I will take up no more of your time with this 

 relation, but proceed to give you some Observations 

 of the Carp, and how to angle for him, and tq 

 dress him, but not till he is caught. 



