ldome or never lose
its hold: But on the contrary, a _Pike_, a _Pearch_, or _Trout_, and so
some other fish, which have not their teeth in their throats, but in
their mouthes, which you shal observe to be very full of bones, and the
skin very thin, and little of it: I say, of these fish the hook never
takes so sure hold, but you often lose the fish unless he have gorg'd
it.

_Viat._ I thank you good Master for this observation; but now what shal
be done with my _Chub_ or _Cheven_ that I have caught.

_Pisc._ Marry Sir, it shall be given away to some poor body, for Ile
warrant you Ile give you a _Trout_ for your supper; and it is a good
beginning of your Art to offer your first fruits to the poor, who will
both thank God and you for it.

And now lets walk towards the water again, and as I go Ile tel you when
you catch your next _Chub_, how to dresse it as this was.

_viat._ Come (good Master) I long to be going and learn your direction.

_Pisc._ You must dress it, or see it drest thus: When you have scaled
him, wash him very cleane, cut off his tail and fins; and wash him not
after you gut him, but chine or cut him through the middle as a salt
fish is cut, then give him four or five scotches with your knife, broil
him upon wood-cole or char-cole; but as he is broiling; baste him often
with butter that shal be choicely good; and put good store of salt into
your butter, or salt him gently as you broil or baste him; and bruise
or cut very smal into your butter, a little Time, or some other sweet
herb that is in the Garden where you eat him: thus used, it takes away
the watrish taste which the _Chub_ or _Chevin_ has, and makes him a
choice dish of meat, as you your self know, for thus was that dressed,
which you did eat of to your dinner.

Or you may (for variety) dress a _Chub_ another way, and you will find
him very good, and his tongue and head almost as good as a _Carps_; but
then you must be sure that no grass or weeds be left in his mouth or
throat.

Thus you must dress him: Slit him through the middle, then cut him into
four pieces: then put him into a pewter dish, and cover him with
another, put into him as much White Wine as wil cover him, or Spring
water and Vinegar, and store of Salt, with some branches of Time, and
other sweet herbs; let him then be boiled gently over a Chafing-dish
with wood coles, and when he is almost boiled enough, put half of the
liquor from him, not the top of it; put then into him