338 THE COMPLETE ANGLER. PART II. 



fiat. 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 my 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 time, is by much the better fish. 



Viat. 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 nap- 

 kin ; 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 to boil: then throw into the liquor a 

 good quantity of salt, the rind of a lemon, a handful of 

 sliced horse-radish root, with a handsome little fagot 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 butter for your sauce with a 

 ladle-full 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 horse-radish, and 



