. The compleat angler. Fishing. The Compleat Angler sauce that is roasted in his belly ; and by this means the pike will be kept unbroken and complete : then, to the sauce which was within, and also that sauce in the pan, you are to add a fit quantity of the best butter, and to squeeze the juice of three or four oranges : lastly, you may either put into the pike with the oysters two cloves of garlick, and take it whole out, when the pike is cut off the spit; or to give the sauce a haut-gout let the dish (into which you let the pike fall) be rubbed with it : the using or not using of this garli
. The compleat angler. Fishing. The Compleat Angler sauce that is roasted in his belly ; and by this means the pike will be kept unbroken and complete : then, to the sauce which was within, and also that sauce in the pan, you are to add a fit quantity of the best butter, and to squeeze the juice of three or four oranges : lastly, you may either put into the pike with the oysters two cloves of garlick, and take it whole out, when the pike is cut off the spit; or to give the sauce a haut-gout let the dish (into which you let the pike fall) be rubbed with it : the using or not using of this garlick is left to your discretion.—M. B. This dish of meat is too good for any but anglers, or very honest men ; and I trust you will prove both, and therefore I have trusted you with this secret. Let me next tell you that Gesner tells us there are no pikes in Spain ; and that the largest are in the lake Thrasymene in Italy; and the next, if not equal to them, are the pikes of England; and that in England, Lincolnshire boasteth to have the biggest. Just so doth Sussex boast of four sorts of fish ; namely, an Arundel Mullet, a Chichester Lobster, a Shelsey Cockle, and an Amerley Trout. But I will take up no more of your time with this relation, but proceed to give you some observations of the Carp, and how to angle for him, and to dress him, but not till he is 159. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Walton, Izaak, 1593-1683; Cotton, Charles, 1630-1687; Le Gallienne, Richard, 1866-1947 ed. London ; New York : John Lane
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Keywords: ., bookauthorwaltonizaak15931683, bookcentury1800, bookdecade1890
