Take off the skinne whole, till you come within two inches of the taile, beginning at the head: take out the Intrailes, wash the Eele cleane, drie it with a cloth, scotch it all along both the sides; take some Pepper and Salt, mixe them together, rub the Eele well with the Pepper, and Salt; draw the skinne on againe whole; tye the skinne about the head with a little thred lapped round, broyled on a Charcoale fire, let your Grid-iron be hot, rub your Grid-iron with some ruffe Suet; the skinne will not burne; this is good; but take the skin off, and stew the Eele betwixt two Dishes, on a Chafing-dish of Coals, with sweet Butter, Vinegar, and beaten Cinnamon, they will be better.
The boyling of a Carp is the very same way as I have shewed for the Trout, the scales on: no better Sauce can be made than the Antchovaes Sauce. The high-boyling is the way for all fresh-water Fish: I have served seven times seven years, to see the experiment.
If there be any Gentleman that liveth adjoyning to a River side, where Trouts are; I will shew the way to bring them to feed, that he may see them at his pleasure; and to bring store to the place. Gather great Garden-Wormes, the quantity of a pinte, or a quarte, chop them in pieces, and throw them where you intend to have your pleasure; with feeding often, there is no doubt of their comming; they will come as Sheep to the Pen: you must begin to feed with peeces of worms, by hand, by one and one, untill you see them eat; then you may feed with Liver or Lights, so your desire will be effected. And thus I conclude this short Treatise.
FINIS.