eep your Kettle boiling verie high for the
space of halfe an houre or thereabouts: a _Pike_ asketh great boiling:
for the sauce, it is sweet Butter well beaten with some of the top of
the same liquor, with two or three Antchovaes, the skin taken off, and
the bones taken out, a little Vinegar, so garnish your Dish: when your
_Pike_ is Dished, take the juyce of a Lemmon, and put on the top of
the fish: there is no doubt but it is good victuall.

I could set downe as many ways to dress Eeles, as would furnish a
Lords Table: but I will relate but one.

Take off the skinne whole, till you come within two inches of the
taile, beginning at the head: take out the Intrailes, wash the Eele
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.

End of the Project Gutenberg EBook of The Art of Angling, by Thomas Barker

*** END OF THIS PROJECT GUTENBERG EBOOK THE ART OF ANGLING ***

***** This file should be named 26116.txt or 26116.zip *****
This and all associated files of various formats will be found in:
http://www.g