26 THE ANGLER'S GUIDE. 



generally be done first, especially if they be 

 all of one size, and if any of those that have 

 been on the sides are not quite done, bring 

 them into the middle of the pan for a little 

 time, to finish them off, before you put any 

 fresh ones in. As they are done, put them 

 on a strainer, and serve them up with brown 

 sauce, melted butter, or any other sauce that 

 may be preferred. 



THE WAY TO EAT THEM. 



There are many persons who are quite as 

 ignorant of the right way to eat roach, as 

 they are of the right way to catch, clean and 

 cook them ; they may understand the anatomy 

 of a large cod or salmon weighing twenty 

 pounds, but that of a roach is by far too 

 intricate for them ; therefore, for their instruc- 

 tion, and to make our chapter on Roach 

 complete, we shall just give one word of 

 advice. Having a roach on your plate, first 

 puh 1 out gently all the fins and put them 

 aside; then put your knife into the middle 

 of the side of the fish, and turn off the flesh, 

 taking care that none of the bones come 

 with it ; if they are well cooked, they will 



