The Gompleat ^Angler 



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 pan, 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 haut-gout let the dish (into 

 which you let the pike fall) be rubbed with it : the using or not using 

 of this garlick is left to your discretion. M. B. 



This dish of meat is too good for any but anglers, or very 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 boasteth to have the biggest. Just 

 so doth Sussex boast of four sorts of fish ; namely, an Arundel 

 Mullet, a Chichester Lobster, a Shelsey Cockle, and an Amerley 

 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 to dress him, but not till he is caught. 



159 



