The anglers delight containing the whole art of neat and clean angling; wherein is taught the readiest way to take all sorts of fish, from the pike to the minnow, together with their proper baits, haunts, and time of fishing for them, whether in mere, pond, or river. As also, the method of fishing in Hackney River, & the names of all the best stands there; with the manner of making all sorts of good tackle fit for any water whatsoever. The like never before in print. By William Gilbert, gent.
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Title
The anglers delight containing the whole art of neat and clean angling; wherein is taught the readiest way to take all sorts of fish, from the pike to the minnow, together with their proper baits, haunts, and time of fishing for them, whether in mere, pond, or river. As also, the method of fishing in Hackney River, & the names of all the best stands there; with the manner of making all sorts of good tackle fit for any water whatsoever. The like never before in print. By William Gilbert, gent.
Author
Gilbert, William, 17th cent.
Publication
London :: printed [by T.M.] for W. Birch at the Peacock at the lower end of Cheapside,
1676.
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Subject terms
Fishing -- Great Britain -- Handbooks, manuals, etc. -- Early works to 1800.
Cite this Item
"The anglers delight containing the whole art of neat and clean angling; wherein is taught the readiest way to take all sorts of fish, from the pike to the minnow, together with their proper baits, haunts, and time of fishing for them, whether in mere, pond, or river. As also, the method of fishing in Hackney River, & the names of all the best stands there; with the manner of making all sorts of good tackle fit for any water whatsoever. The like never before in print. By William Gilbert, gent." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A42741.0001.001. University of Michigan Library Digital Collections. Accessed May 19, 2024.
First, Wash him in Water and Salt,
and then pull off his skin, below his
Rent, 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 put into his Belly,
& into these Scotches, Sweet-Herbs, and
Anchovies, and a little grated Nut meg;
and your Herbs, and Anchovies must al∣so
be cutt very small, and mixed with
good Butter and Salt. Having done
this, then pull his skin over all but his
Head, which you must cutt off. By the
reason you may tye the skin over the end
where his Head grew, it must needs
keep all his Moysture within his Skin.
Then tye him to a Spit, with Tape or
Pack-thred, and Roast him leasurely;
and baste him with Water and Salt, till
his skin breaks: And then with Butter,
having Roasted him enough, let what
was put into his Belly, and what he
dropt, be his Sawce: And so far of
Eeles.
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