142 THE COMPLETE ANGLER. 



roasted in his belly ; 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 Thrasimene 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 Amerly 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. 



CHAPTER IX. 



OBSERVATIONS OF THE CARP ; WITH DIRECTIONS HOW 

 TO FISH FOR HIM. 



THE CARP Cyprinus Cnrpio. 



Piscator. THE Carp is the queen of rivers ; a stately, a good, 

 and a very subtle fish, that was not at first bred, nor hath been 

 long in England, but is now naturalized. It is said they were 

 brought hither by one Mr Mascal, a gentleman that then lived 



