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by dressing it。
Venator。 Why； how will you dress him ？
Piscator。 I'll tell you by…and…by； when I have caught him。 Look you
here； Sir； do you see？ but you must stand very close； there lie upon the top
of the water； in this very hole； twenty Chubs。 I'll catch only one and that
shall be the biggest of them all： and that I will do so； I'll hold you twenty
to one； and you shall see it done。
Venator。 Ay； marry！ Sir； now you talk like an artist； and I'll say you are
one； when I shall see you perform what you say you can do： but I yet
doubt it。
Piscator。 You shall not doubt it long； for you shall see me do it
presently。 Look ！ the biggest of these Chubs has had some bruise upon his
tail； by a Pike or some other accident； and that looks like a white spot。
That very Chub I mean to put into your hands presently； sit you but down
in the shade； and stay but a little while； and I'll warrant you； I'll bring him
to you。
Venator。 I'll sit down； and hope well； because you seem to be so
confident。
Piscator。 Look you； Sir； there is a trial of my skill； there he is： that very
Chub； that I showed you； with the white spot on his tail。 And I'll be as
certain to make him a good dish of meat as I was to catch him： I'll now
lead you to an honest ale…house； where we shall find a cleanly room；
lavender in the windows； and twenty ballads stuck about the wall。 There
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my hostess； which I may tell you is both cleanly； and handsome； and civil；
hath dressed many a one for me； and shall now dress it after my fashion；
and I warrant it good meat。
Venator。 Come； Sir； with all my heart； for I begin to be hungry； and
long to be at it； and indeed to rest myself too； for though I have walked but
four miles this morning； yet I begin to be weary； yesterday's hunting hangs
still upon me。
Piscator。 Well； Sir； and you shall quickly be at rest； for yonder is the
house I mean to bring you to。
Come； hostess； how do you ？ Will you first give us a cup of your best
drink； and then dress this Chub； as you dressed my last； when I and my
friend were here about eight or ten days ago ？ But you must do me one
courtesy； it must be done instantly。
Hostess。 I will do it； Mr。 Piscator； and with all the speed I can。
Piscator。 NOW； Sir； has not my hostess made haste？ and does not the
fish look lovely？
Venator。 Both； upon my word； Sir； and therefore let's say grace and fall
to eating of it。
Piscator。 Well； Sir； how do you like it？
Venator。 Trust me； 'tis as good meat as I ever tasted。 Now let me thank
you for it； drink to you and beg a courtesy of you； but it must not be
denied me。
Piscator What is it； I pray； Sir？ You are so modest； that methinks I may
promise to grant it before it is asked。
Venator。 Why； Sir； it is； that from henceforth you would allow me to
call you Master； and that really I may be your scholar； for you are such a
companion； and have so quickly caught and so excellently cooked this fish；
as makes me ambitious to be your scholar。
Piscator。 Give me your hand； from this time forward I will be your
Master； and teach you as much of this art as I am able； and will； as you
desire me； tell you somewhat of the nature of most of the fish that we are
to angle for； and I am sure I both can and will tell you more than any
common angler yet knows。
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The third day…continued
How to fish for； and to dress； the Chavender of Chub
Chapter III
Piscator and Venator
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； dispersed 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 he 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
to 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 rather verjuice and butter； with good store of salt
mixed with it。
Being thus dressed； you will find him a much better dish of meat than
you； or most folk； even than anglers themselves； do imagine： for this dries
up the fluid watery humour with which all Chubs do abound。 But take this
rule with you； That a Chub newly taken and newly dressed； is so much
better than a Chub of a day's keeping after he is dead； that L can compare
him to nothing so fitly as to cherries newly gathered from a tree； and
others that have been bruised and lain a day or two in water。 But the Chub
being thus used； and dressed presently； and not washed after he is gutted；
for note； that lying long in water； and washing the blood out of any fish
after they be gutted； abates much of their sweetness； you will find the
Chub； being dressed in the blood； and quickly； to be such meat as will
recompense your labour； and disabuse your opinion。
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Or you may dress the Chavender or Chub thus：
When you have scaled him； and cut off his tail and fins； and washed
him very clean； then chine or slit him through the middle； as a salt…fish is
usually cut； then give him three or four cuts or scotches on the back with
your knife； and broil him on charcoal； or wood coal； that are free from
smoke； and all the time he is a…broiling； baste him with the best sweet
butter； and good store of salt mixed with it。 And； to this； add a little thyme