THE RUD, &C. 71 



dressing large roach and dace, which it is said, 

 renders them a very pleasant and savoury food ; 

 it is as follows : without scaling the fish, lay him 

 on a gridiron, over a slow fire, and strew a little 

 flour on him, when he begins to grow brown 

 make a slit, not more than skin deep, in his 

 back, from head to tail, and lay him on again; 

 when he is broiled enough, the skin, scales and 

 all, will peel off and leave the flesh, which will 

 be by that time very firm and perfectly clean ; 

 open the belly, take out the inside, and use an- 

 chovy and butter for sauce. 



Red-paste is an excellent bait coloured with 

 vermillionor red-lead, as I have before laid down, 

 bus -it is best to take with you gentles, white-paste, 

 and their other baits, as they are very fond of 

 change, and will refuse one minute what they will 

 take the next. Their hooks, No, 11 or 12. 



ORFUS GERMANORUM, 



The Rudy Oerve, or Nersling , I think is the 

 lastard roach which old Walton speaks of; they 

 are found chiefly in the channel, near Oxford, in 

 the fens, near Holderness. It appears to be the 

 same fish with the shallow of the Cam. 



The rud, a kind of roach, all tinged with gold, 

 Strong, broad, and thick, most lovely to behold - y 

 High on the surface will with freedom bite 

 At small red- worms, or flies, his like delight ; 

 But angler, when you've hooked him, then take care, 

 He struggles long, and breaks the single hair. 



MOSES BROWNE. 



LEUCISSUS, 



The Dace or Dare; this fish, and the roach, 

 are much of the same kitid^ therefore, the direc- 



