CHUB. 71 



and is apt to acquire a yellowish cast on boil- 

 ing ; for which reason it is held in no esteem at 

 our tables. Walton, in his well-known work, 

 "The Complete Angler," gives a receipt for 

 dressing it in such a manner as to form no un- 

 pleasant repast. 



"The Chub," says he, "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 Villain ; 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 ; 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 ver- 

 juice and butter, with good store of salt mixed 

 with it. Being thus dressed, you will find 

 him a much better dish of f meat than you, or 

 most folk, even than anglers themselves, do 



