450 



THE COMPLETE ANGLER. 



PART II, 



strewing it plentifully over with shaved horse-radish, 

 and a little pounded ginger, garnish your sides of your 

 dish, and the fish itself, with a sliced lemon or two ; 

 and serve it up, 



A Grayling is also to be drest exactly after the same 

 manner; saving that he is to be scaled, which a Trout 

 never is, and that must be done either with one's nails, 

 or very lightly and carefully with a knife, for fear of 

 bruising the fish. And note, that these kinds of fish, 

 z Trout especially, if he is not eaten within four or five 

 tionrs after he be taken, is worth nothing. 



But come, Sir, I see you have dined; and therefore if 

 you please, we will walk down again to the little house ; 

 and there I will read you a lecture, of Angling-at?the 

 bottom. 



