Or if you bait your hooks thus, with live fish or Frogs, and in a windy day fasten them thus to a bow or bundle of straw, and by the help of that wind can get them to move cross a Pond or Mere, you are like to stand still on the shoar and see sport, if there be any store of Pikes; or these live baits may make sport, being tied about the body or wings of a Goose or Duck, and she chased over a Pond: and the like may be done with turning three or four live baits thus fastened to bladders, or boughs, or bottles of hay, or flags, to swim down a River, whilst you walk quietly on the shore along with them, and are still in expectation of sport. The rest must be taught you by practice, for time will not alow me to say more of this kind of fishing with live baits.
And for your dead bait for a Pike, for that you may be taught by one dayes going a fishing with me or any other body that fishes for him, for the baiting your hook with a dead Gudgion or a Roch, and moving it up and down the water, is too easie a thing to take up any time to direct you to do it; and yet, because I cut you short in that, I will commute for it, by telling you that that was told me for a secret: it is this:
Dissolve Gum of Ivie in Oyle of Spike, and therewith annoint your dead bait for a Pike, and then cast it into a likely place, and when it has layen a short time at the bottom, draw it towards the top of the water, and so up the stream, and it is more then likely that you have a Pike follow you with more then common eagerness.
This has not been tryed by me, but told me by a friend of note, that pretended to do me a courtesie: but if this direction to catch a Pike thus do you no good, I am certaine this direction how to roste him when he is caught, is choicely good, for I have tryed it, and it is somewhat the better for not being common; but with my direction you must take this Caution, that your Pike must not be a smal one.
First open your Pike at the gills, and if need be, cut also a little slit towards his belly; out of these, take his guts, and keep his liver, which you are to shred very small with Time, Sweet Margerom, and a little Winter-Savoury; to these put some pickled Oysters, and some Anchovis, both these last whole (for the Anchovis will melt, and the Oysters should not) to these you must add also a pound of sweet Butter, which you are to mix with the herbs that are shred, and let them all be well salted (if the Pike be more then a yard long, then you may put into these herbs more then a pound, or if he be less, then less Butter will suffice:) these being thus mixt, with a blade or two of Mace, must be put into the Pikes belly, and then his belly sowed up; then you are to thrust the spit through his mouth out at his tail; and then with four, or five, or six split sticks or very thin laths, and a convenient quantitie of tape or filiting, these laths are to be tyed roundabout the Pikes body, from his head to his tail, and the tape tied somewhat thick to prevent his breaking or falling off from the spit; let him be rosted very leisurely, and often basted with Claret wine, and Anchovis, and butter mixt together, and also with what moisture falls from him into the pan: when you have rosted him sufficiently, you are to hold under him (when you unwind or cut the tape that ties him) such a dish as you purpose to eat him out of, and let him fall into it with the sawce that is rosted in his belly; and by this means the Pike will be kept unbroken and complete; then to the sawce, which was within him, and also 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 sawce a hogoe, let the dish (into which you let the Pike fall) be rubed with it; the using or not using of this Garlick is left to your discretion. This dish of meat is too good for any but Anglers or honest men; and, I trust, you wil prove both, and therefore I have trusted you with this Secret. And now I shall proceed to give you some Observations concerning the Carp.
CHAP. VIII.
Pisc. The Carp is a stately, a good, and a subtle fish, a fish that hath not (as it is said) been long in England, but said to be by one Mr. Mascall (a Gentleman then living at Plumsted in Sussex) brought into this Nation: and for the better confirmation of this, you are to remember I told you that Gesner sayes, there is not a Pike in Spain, and that except the Eele, which lives longest out of the water, there is none that will endure more hardness, or live longer then a Carp will out of it, and so the report of his being brought out of a forrain Nation into this, is the more probable.