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.
Piscator. 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-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.
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