THE COMPLETE ANGLER. 305 



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

 the rind of a lemon, a handful of sliced horseradish root, 

 with a handsome light faggot 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 fish is boiling, beat up the batter for your 

 sauce with a ladleful 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 horseradish, and 

 a little pounded ginger, garnish the 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 

 manner, 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 fear of 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 

 1 will read you a lecture of angling at the bottom. 



CHAPTER XI. 



an.] 



YIAT. So, sir, now we are here, and set, let me have my 

 instructions for angling for trout and grayling at the bottom ; 

 which though not so easy, so cleanly, nor (as 'tis said) so 

 genteel a way of fishing as with a fly, is yet, if I mistake not, 

 a good holding way, and takes fish when nothing else will. 



Pise. You are in the right, it does so : and a worm is so 

 sure a bait at all times, that, excepting in a flood, I would I 

 had laid a thousand pounds that I killed fish, more or less 

 with it, winter or summer, every day throughout the year; 

 those days always excepted, that upon a more serious account 

 always ought so to be. But not longer to delay you, I will 

 begin, and tell you, that angling at the bottom is also com- 

 monly of two sorts ; and yet there is a third way of angling 



u 



