Edible Qualities of the Pike. 331 



have in them more of state than goodness." Choose 

 one in its prime, and remember that the edibility of 

 an article depends very considerably on the cook- 

 ing of it. Those who say that Walton must surely 

 have had poor material to work upon when he re- 

 quired no fewer than ten different ingredients to 

 render his pike palatable, forget that this prepara- 

 tion was intended to be, as he said it was, " a dish 

 of meat too good for any but anglers, or very honest 

 men." For others I recommend " kippered " pike ; 

 and should any stranger to the dialect or the kitchen 

 ask what that is, and how it is to be prepared, I 

 would remind him that this is a book on angling, 

 and that, as such, it will amply fulfil its purpose if 

 it teach him to carry out, in the case of a fish, the 

 first injunction of the famous recipe for cooking a 

 hare" catch it." 



