The Compleat ^Angler 



as to make it fall : and whilst your fish is boiling, beat up the butter 

 for your sauce with a ladleful or two of the liquor it is boiling in ; 

 and being boiled enough, immediately pour the liquor from the fish ; 

 and being laid in a dish, pour your butter upon it ; and strewing it 

 plentifully over with shaved horse-radish, and a little pounded ginger, 

 garnish the sides of your dish, and the fish itself, with a sliced lemon 

 or two, and serve it up. 



A grayling is also to be dressed exactly after the same manner, 

 saving that he is to be scaled, which a trout never is : aud 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, a trout especially, if he is not eaten within four or five hours 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. 



347 



