EH-N- 



CHAPTER III 



How to Fish for, and to Dress, the Chavender, or Chub. 



ISC. 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 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, 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. 



73 F 



