154 THE COMPLETE ANGLER. [PART I 



mixed together ; and also with what moisture falls from him 

 into the pan. When you have roasted him sufficiently, you 

 are to hold under him, when you unwind or cut the tape that 

 ties him, such a dish as you purpose to eat him out of; and let 

 him fall into it with the sauce that is roasted in his belly ; and 

 by this means the Pike will be kept unbroken and complete. 

 Then, to the sauce which was within, and also that sauce in 

 the pan, you are to add a fit quantity of the best butter, and 

 to squeeze the juice of three or four oranges : lastly, you may 

 either put into the Pike, with the oysters, two cloves of garlic, 

 and take it whole out, when the Pike is cut off the spit ; or to 

 give the sauce a haut-gout, let the dish into which you let the 

 Pike fall be rubbed with it. The using or not using of this 

 garlic is left to your discretion. M. B. 



This dish of meat is too good for any but anglers, or very 

 honest men ; and I trust you will prove both, and therefore I 

 have trusted you with this secret. 



Let me next tell you, that Gesner tells us there are no Pikes 

 in Spain, and that the largest are in the Lake Thrasymene in 

 Italy ; and the next, if not equal to them, are the Pikes of 

 England ; and that in England, Lincolnshire boasted to have 

 the biggest. Just so doth Sussex boast of four sorts of fish ; 

 namely, an Arundel Mullet, a Chichester Lobster, a Shelsey 

 Cockle, and an Amerly Trout. 



But I will take up no more of your time with this relation, 

 but proceed to give you some observations of the Carp, and 

 how to angle for him, and to dress him : but not till he is 

 caught. 



