CHUB. 87 



unpalatable fish, and is apt to acquire a yellowish 

 cast on boiling ; for which reason it is held in no 

 esteem at our tables. During the winter season 

 this fish is much better than at any other; the 

 bones are less troublesome, being more easily sepa- 

 rated from the flesh, and the flesh more firm and 

 better tasted ; the roe is also well flavoured. Walton, 

 in his well known work, " The Complete Angler," 

 gives a receipt for dressing it in such a manner as 

 to form no unpleasant repast. 



" The Chub," says he, " though he eat well thus 

 dressed, yet as he is usually dressed he does .not ; 

 he is objected against, not only for being full of 

 small forked bones, dispersed through all his body, 

 but that he eats waterish, and that the flesh of him 

 is not firm, but short and tasteless. The French 

 esteem him so mean, as to call him Un Villain; 

 nevertheless, he may be so dressed as to make him 

 very good meat ; as, namely, if he be a large Chub, 

 then dress him thus : First scale him, and then 

 wash him clean, and then take out his guts ; and to 

 that end make the hole as little and near to his gills 

 as you may conveniently, and especially make clean 

 his throat from the grass and weeds that are usually 

 in it; having so done, put some sweet herbs into 

 his belly, and then tie him with two or three splinters 

 to a spit, and roast him, basted often with vinegar, 



