266 THE COMPLETE ANGLER. [part ii. 



in right season : but pray eat of the Grayling, which, upon my 

 word, at this time, is by much the better fish. 



Viator. 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. 



PiSCATOR. 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 napkin ; 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 

 horseradish-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- 

 ful 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 horseradish, and a little pounded ginger, garnish your 

 sides of your dish, and the fish itself, with a sliced lemon or two, 

 and serve it up. 



A GrayUng is also to be drest exactly after the same manner, 

 saving that he is to be scaled, which a Trout never is : and that 

 must be done either with one's nails, or very lightly and carefully 

 • with a knife, for fear of bruising the fish. And note, that these 

 kinds of fish, a Trout especially, if he is not eaten within four or 

 five hours after he be taken, is worth nothing. 



But come, Sir, I see you have dined ; and therefore, if you 

 please, we will walk down again to the little house, and there I 

 will read you a lecture of AngUng at the bottom. 



Viator. So, Sir, now we are here, and set, let me have my 



instructions for angling for Trout and Grayling at the bottom ; 



which though not so easy, so cleanly, nor, as 'tis 



Chap. XI. ^^.^^ ^^ genteel a way of fishing as with a fly, is yet 



(if I mistake not) a good holding way, and talces fish when 



nothing- else will. 



