The Complete Angler (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1833 edition. Excerpt: ...d not been done for thirty years before, I drained and emptied it, and found in the mud a great number of large Eels. Some of them I reserved for the use of my family; which being opened by the cook surprised us all; for in the stomachs of several of them were found, undigested, the necks and heads of young ducks, which, doubtless, were those of the ducks we had missed. This method will succeed with Trout and other fish besides Eels; but the genuine angler will not hold this to be good sport J. R. wearied with pulling; and so get him out by degrees, not pulling too hard. And to commute for your patient hearing this long direction, I shall next tell you how to make this Eel a most excellent dish of meat. First, wash him in water and salt; then pull off his skin below his vent, or navel, and not much farther: having done that, take out his guts as clean as you can, but wash him not; then give him three or four scotches with a knife; and then put into his belly and those scotches sweet herbs, an anchovy, and a little nutmeg, grated or cut very small; and your herbs and anchovies must also be cut very small, and mixed with good butter and salt: having done this, then pull his skin over him, all but his head, which you are to cut off, to the end you may tie his skin about that part where his head grew, and it must be so tied as to keep all his moisture within his skin: and having done this, tie him with tape, or packthread, to a spit, and roast him leisurely; and baste him with water and salt till his skin breaks, and then with butter; and having roasted him enough, let what was put into his belly, and what he drips, be his sauce. S. F. When I go to dress an Eel thus, I wish he were as long and big as that which was caught in Peterborough...