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Take off the skinne whole, till you come within two 

 inches of the taile, beginning at the head : take out the 

 Intrailes, wash theEele cleane, drie it with a cloth, scotch 

 it all along both the sides ; take some Pepper and Salt, 

 mixe them together, rub the Eele well with the Pepper, 

 and Salt ; draw the skinne on againe whole ; tye the skinne 

 about the head with a little thred lapped round, broyled 

 on a Charcoale fire, let your Grid-iron be hot, rub your 

 Grid-iron with some ruffe Suet; the skinne will not burne; 

 this is good ; but take the skin off, and stew the Eele 

 betwixt two Dishes, on a Chafing-dish of Coals, with sweet 

 Butter, Vinegar, and beaten Cinnamon, they will be better. 



The boyling of a Carp is the very same way as I have 

 shewed for the Trout, the scales on : no better Sauce can 

 be made than the Antchovaes Sauce. The high-boyling 

 is the way for all fresh-water Fish : I have served seven 

 times seven years, to see the experiment. 



If there be any Gentleman that liveth adjoyning to a 

 River side, where Trouts are ; I will shew the way to 

 bring them to feed, that he may see them at his pleasure ; 

 and to bring store to the place. Gather great Garden- 

 Wormes, the quantity of a pinte, or a quarte, chop them 

 in pieces, and throw them where you intend to have your 

 pleasure ; with feeding often, there is no doubt of their 

 comming ; they will come as Sheep to the Pen : you 

 must begin to feed with peeces of worms, by hand, by 

 one and one, untill you see them eat ; then you may feed 

 with Liver or Lights, so your desire will be effected. 

 And thus I conclude this short Treatise. 



FINIS. 



