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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.
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