THE THIRD DAY. 

 CHAPTER III. 



HOW TO FISH FOR, AND TO DRESS, THE CHAVENDER, 

 OR CHUB. 



PiSC. The Chub, though he eat well thus dressed, yet as he 

 is usually dressed he does not. He is objected against, not 

 only for being full of small forked bones, dispersed through all 

 his body, but that he eats waterish and that the flesh of him is 

 not firm, but short and tasteless. The French esteem him so 

 mean as to call him un mlain; nevertheless, he may be so 

 dressed as to make him very good meat ; as, namely, if he be a 

 large chub, then dress him thus : 



First, scale him, and then wash him clean, and then take 

 out his guts ; and to that end make the hole as little and near 

 to his gills as you may conveniently, and especially make 

 clean his throat from the grass and weeds that are usually in it ; 

 for if that be not very clean, it will make him to taste very 

 sour. Having so done, put some sweet herbs into his belly; 

 and then tie him with two or three splinters to a spit, and 

 roast him, basted often with vinegar, or rather verjuice and 

 butter, with good store of salt mixed with it. Being thus 

 dressed, you will find him a much better dish of meat than you, 

 or most folk, even than anglers themselves, do imagine: for 

 this dries up the fluid watery humour with which all chubs do 

 abound. 



But take this rule with you, that a chub newly taken and 



