294 THE COMPLETE ANGLER. [PART II. 



Pise. Look you, Sir ! have I not made haste ? 



VIAT. Believe me, Sir, that you have ; and it looks so well, 

 I long to be at it. 



Pise. Fall to, then. Now, Sir, what say you, am I a toler- 

 ble cook or no ? 



VIAT. So good a one, that I did never eat so good fish in my 

 life. This fish is infinitely better than any I ever tasted of the 

 kind in my life. 'T is quite another thing than our Trouts 

 about London. 



Pise. You would say so, if that Trout you eat of were in 

 right season ; but pray eat of the Grayling, which, upon my 

 word, at this time, is by much the better fish. 



VIAT. In earnest, and so it is. And I have one request to 

 make to you, which is, that as you have taught me to catch 

 Trout and Grayling, you will now teach me how to dress them 

 as these are dressed ; which, questionless, is of all other the 

 best way. 



Pise. That I will, Sir, with all my heart ; and am glad you 

 like them so well, as to make that request. And they are 

 dressed thus : 



Take your Trout, wash, and dry him with a clean napkin ; 

 then open him, and, having taken out his guts, and all the 

 blood, wipe him very clean within, but wash him not ; and 

 give him three scotches with a knife to the bone, on one side 

 only. After which take a clean kettle, and put in as much 

 hard stale beer (but it must not be dead), vinegar, and a little 

 white wine, and water, as will cover the fish you intend to 

 boil ; then throw into the liquor a good quantity of salt, the 

 rind of a lemon, a handful of sliced horse-radish root, with a 

 handsome little fagot of rosemary, thyme, and winter-savory. 

 Then set your kettle upon a quick fire of wood, and let your 

 liquor boil up to the height before you put in your fish ; and 

 then, if there be many, put them in one by one, that they may 

 not so cool the liquor, as to make it fall. And whilst your 

 fis^ is boiling, beat up the butter for your sauce with a ladleful 



