and beg a courtesy of you; but it must not be denied me. Pisc. What is it, I pray, Sir? You are so modest, that methinks I may promise to grant it before it is asked. I VEN. Why Sir, it is, that from henceforth you would allow me to call you Master, and that really 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. PISC. 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. THE THIRD DAY. CHAP. III. How to Fish for, and to dress, the 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 |