

THE THIRD DAY. 



(Continued.) 



CHAPTER III. 



HOW TO FISH FOR, AND TO DRESS THE CHAVENDER, OR CHU1J. 



Piscator. The chub, 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, dis- 

 persed 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 lie 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 ; for if that be not very clean, it will make him 

 taste very sour. 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, or 



H 2 



