The Compleat ^Angler 



Pise. That compliment to the river speaks you a true lover of 

 the art of angling ; and now, sir, to make part of amends for sending 

 you so uncivilly out alone this morning, I will myself dress you this 

 dish of fish for your dinner ; walk but into the parlour, you will find 

 one book or other in the window to entertain you the while, and you 

 shall have it presently. 



VIAT. Well, sir, I obey you. 



Pise. Look you, sir, have I not made haste ? 



VIAT. Believe me, sir, that you have ; and it looks so well, I long 

 to be at it. 



Pise. Fall to, then ; now, sir, what say you, am I a tolerable cook 

 or no ? 



VIAT. So good a one, that I did never eat so good fish in my life. 

 This fish is infinitely better than any I ever tasted of the kind in my 

 life ; 'tis quite another thing than our trouts about London. 



Pise. You would say so, if that trout you eat of were in right 

 season : but pray eat of the grayling, which upon my word, at this 

 season is by much the better fish. 



VIAT. In earnest and so it is : and I have one request to make to 

 you, which is, that as you have taught me to catch trout and grayling, 

 you will now teach me how to dress them as these are dressed, which 

 questionless is of all other the best way. 



Pise. That I will, sir, with all my heart, and am glad you like 

 them so well as to make that request, and they are dressed thus : 



Take your trout, wash, and dry him with a clean napkin ; then 

 open him, and having taken out his guts, and all the blood, wipe him 

 very clean within, but wash him not, and give him three scotches with 

 a knife to the bone, on one side only. After which take a clean 

 kettle, and put in as much hard stale beer (but it must not be dead), 

 vinegar, and a little white wine and water as will cover the fish you 

 intend to boil ; then throw into the liquor a good quantity of salt, 

 the rind of a lemon, a handful of sliced horse-radish root, with a 

 handsome little faggot of rosemary, thyme, and winter savory. Then 

 set your kettle upon a quick fire of wood ; and let your liquor boil 

 up to the height before you put in your fish ; and then, if there be 

 many, put them in one by one, that they may not so cool the liquor 



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