CHAP. X.] THE COMPLETE ANGLER. 295 



or two of the liquor it is boiling in. And, being boiled 

 enough, immediately pour the liquor from the fish ; and, being 

 laid in a dish, pour your butter upon it ; and, strewing it 

 plentifully over with shaved horse-radish, and a little pounded 

 ginger, garnish your sides of your dish, and the fish itself with 

 a sliced lemon or two, and serve it up. 



A Grayling is also to be dressed exactly after the same man- 

 ner, saving that he is to be scaled, which a Trout never is ; and 

 that must be done, either with one's nails, or very lightly and 

 carefully with a knife for bruising the fish. And note, that 

 these kinds of fish, a Trout especially, if he is not eaten within 

 four or five hours after he be taken, is worth nothing. 



But come, Sir, I see you have dined ; and, therefore, if you 

 please, we will walk down again to the little House, and there 

 I will read you a lecture of Angling at the Bottom. 



