Imágenes de página

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 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.

Ven. 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.

Pise. 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.

Pise. Now Sir, has not my hostess made haste? and does not the Fish look lovely?

Ven. Both, upon my word, Sir, and therefore let's say grace, and fall to eating of it.

Pise. Well Sir, how do you like it}

Ven. Trust me, 'tis as good meat as I ever tasted: now let me thank you for it, drink to you,

[graphic][merged small]

and beg a courtesy of you; but it must not be denied me.

Pise. What is it I pray Sir? you are so modest, that methinks I may promise to grant it before it is asked.

Ven. 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.

Pise. Give me your hand; from this time forward I will be your Master, and teach you as much of this art as 1 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.



How to fish for, and to dress the Chavender, or


x H E 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

« AnteriorContinuar »