182 



THE COMPLETE ANGLER. 



[PART I. 



of a short stick, put in your bait, but leisurely, and as far as 

 you may conveniently : and it is scarce to be doubted but that, 

 if there be an Eel within the sight of it, the Eel will bite in- 

 stantly, and as certainly gorge it : and you need not doubt to 

 have him, if you pull him not out of the hole too quickly, but 

 pull him out by degrees ; for he, lying folded double in his 

 hole, will, with the help of his tail, break all, unless you give 

 him time to. be wearied with pulling, and so get him out by 

 degrees, not pulling too hard. 



And to commute for your patient hearing this long direction, 

 I shall next tell you how to make this EEL 



a most excellent dish of meat. 



First, wash him in water and salt ; then pull off his skin be- 

 low his vent or navel, and not much further : having done 

 vthat, take out his guts as clean as you can, but wash him not : 

 then give him three or four scotches with a knife ; and then 

 put into his belly and those scotches sweet herbs, an anchovy, 

 and a little nutmeg grated or cut very small ; and your herbs 

 and anchovies must also be cut very small, and mixed with 

 good butter and salt : having done this, then pull his skin over 

 him all but his head, which you are to cut off, to the end you 

 may tie his skin about that part where his head grew, and it 

 must be so tied as to keep all his moisture within his skin : and 



