222 THE COMPLETE ANGLER. 



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 Chi- 

 chester 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 

 caught. 



