,304< THE COMPLETE ANGLER. 



graylings, and one of them longer by some inches than that 

 I took yesterday, and yet I thought that a good one, too. 



Pise. Why you have made a pretty good morning's work 

 on't ; and now, sir, what think you of our river Dove 1 



YIAT. I think it to be the best trout river in England ; 

 and am so far in love with it, that if it were mine, and that 

 I could keep it to myself, I would not exchange that water 

 for all the land it runs over, to be totally debarred from it. 



Pise. That compliment to the river speaks you a true 

 lover of the art of angling ; and now, sir, to make part of 

 amends for sending you so uncivilly out alone this morning, 

 I will myself dress you this dish of fish for your dinner ; 

 walk but into the parlour, you will find one book or other 

 in the window to entertain you the while, and you shall 

 have it presently. 



YIAT. Well, sir, I obey you. 

 Pise. Look you, sir, have I not made haste ? 

 YIAT. 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 tolerable 

 cook or no 1 



YIAT. 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 niy life ; 'tis 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 season is by much the better fish. 



YIAT. 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 drest, 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 

 drest 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 



