The Compleat ^Angler 



stone, thrown into the river with this line, that so you may in the 

 morning find it near to some fixed place ; and then take it up with 

 a draghook, or otherwise : but these things are, indeed, too common 

 to be spoken of ; and an hour's fishing with an angler will teach you 

 better, both for these and many other common things, in the practical 

 part of angling, than a week's discourse. I shall therefore conclude 

 this direction for taking the eel by telling you, that in a warm day 

 in summer I have taken many a good eel by sniggling, and have 

 been much pleased with that sport. 



And because you, that are but a young angler, know not what 

 sniggling is, I will now teach it to you. You remember I told you that 

 eels do not usually stir in the daytime ; for then they hide themselves 

 under some covert ; or under boards or planks about flood-gates, or 

 weirs, or mills ; or in holes on the river banks : so that you, observing 

 your time in a warm day, when the water is lowest, may take a strong 

 small hook, tied to a strong line, or to a string about a yard long ; and 

 then into one of these holes, or between any boards about a mill, or 

 under any great stone or plank or any place where you think an eel 

 may hide or shelter herself, you may, with the help of a short stick, 

 put in your bait, but leisurely, and as far as you may conveniently ; and 

 itis scarce tobe doubted, but if there be an eel, within the sight of it, the 

 eel will bite instantly, and as certainly gorge it ; and you need not doubt 

 to have him if you pull him not out of the hole too quickly, but pull 

 him out by degrees ; for he, laying folded double in his hole, will, with 

 the help of his tail, break all, unless you give him time to be wearied 

 with pulling ; and so get him out by degrees, not pulling too hard. 



And to commute for your patient hearing this long discourse, I shall 

 next tell you how to make this eel a most excellent dish of meat. 



First, wash him in water and salt, then pull off his skin below his vent 

 or navel, and not much further ; having done that, take out his guts as 

 clean as you can, but wash him not ; then give him three or four 

 scotches with a knife, and then put into his belly and those scotches, 

 sweet herbs, an anchovy, and a little nutmeg grated, or cut very 

 small ; and your herbs and anchovies must also be cut very small, 

 and mixed with good butter and salt : having done this, then pull 

 his skin over him all but his head, which you are to cut off, to the 



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