142 



THE COMPLETE ANGLER. 



the tape tied somewhat thick to prevent his breaking or fall- 

 ing off from the spit : let him be roasted very leisurely, and 

 often basted with claret wine and anchovies and butter 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 j 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 garlick, 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 garlick 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 Thrasy- 

 mene in Italy ; and the next, if not equal to them, are the 

 pikes of England ; and that in England, Lincolnshire boasteth 

 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 Amerley 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 

 causjht. 



