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The excerpt represents the core issue or deciding factor on which you must meditate, and is drawn from The Complete Angler by Izaak Walton: First, scale him, and then wash him clean, and then take out his guts;
and to that end make the hole as little, and near to his gills, as you may
conveniently, and especially make clean his throat from the grass and
weeds that are usually in it; for if that be not very clean, it will make
him to taste very sour. Having so done, put some sweet herbs into his
belly; and then tie him with two or three splinters to a spit, and roast
him, basted often with vinegar, or rather verjuice and butter, with good
store of salt mixed with it.
Being thus dressed, you will find him a much better dish of meat than
you, or most folk, even than anglers themselves, do imagine: for this
dries up the fluid watery humour with which all Chubs do abound. But
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