And if you would have this paste keep all the year, for any other fish, then mix with it virgin-wax and clarified honey, and work them together with your hands, before the fire; then make these into balls, and they will keep all the year.
And if you fish for a Carp with gentles, then put upon your hook a small piece of scarlet about this bigness, it being soaked in or anointed with oil of petre, called by some, oil of the rock: and if your gentles be put, two or three days before, into a box or horn anointed with honey, and so put upon your hook as to preserve them to be living, you are as like to kill this crafty fish this way as any other: but still, as you are fishing, chew a little white or brown bread in your mouth, and cast it into the pond about the place where your float swims. Other baits there be; but these, with diligence and patient watchfulness, will do better than any that I have ever practiced or heard of. And yet I shall tell you, that the crumbs of white bread and honey made into a paste is a good bait for a Carp; and you know, it is more easily made. And having said thus much of the Carp, my next discourse shall be of the Bream, which shall not prove so tedious; and therefore I desire the continuance of your attention.
But, first, I will tell you how to make this Carp, that is so curious to be caught, so curious a dish of meat as shall make him worth all your labour and patience. And though it is not without some trouble and charges, yet it will recompense both.
Take a Carp, alive if possible; scour him, and rub him clean with water and salt, but scale him not: then open him; and put him, with his blood and his liver, which you must save when you open him, into a small pot or kettle: then take sweet marjoram, thyme, and parsley, of each half a handful; a sprig of rosemary, and another of savoury; bind them into two or three small bundles, and put them in your Carp, with four or five whole onions, twenty pickled oysters, and three anchovies. Then pour upon your Carp as much claret wine as will only cover him; and season your claret well with salt, cloves, and mace, and the rinds of oranges and lemons. That done, cover your pot and set it on a quick fire till it be sufficiently boiled. Then take out the Carp; and lay it, with the broth, into the dish; and pour upon it a quarter of a pound of the best fresh butter, melted, and beaten with half a dozen spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred: garnish your dish with lemons, and so serve it up. And much good do you! Dr. T.
The fourth day-continued
On the Bream
Chapter X
Piscator
The Bream, being at a full growth, is a large and stately fish. He will breed both in rivers and ponds: but loves best to live in ponds, and where, if he likes the water and air, he will grow not only to be very large, but as fat as a hog. He is by Gesner taken to be more pleasant, or sweet, than wholesome. This fish is long in growing; but breeds exceedingly in a water that pleases him; yea, in many ponds so fast, as to overstore them, and starve the other fish.
He is very broad, with a forked tail, and his scales set in excellent order; he hath large eyes, and a narrow sucking mouth; he hath two sets of teeth, and a lozenge-like bone, a bone to help his grinding. The melter is observed to have two large melts; and the female, two large bags of eggs or spawn.