FISH. And the same writer, in his Philotis, speaks thus—
A. What shall be done with the grayling?
B. Why
Now, as at other times, boil him in brine.
A. What with the pike?
B. Why roast him whole, and dish him.
A. What with the galeus?
B. Do him up with stuffing,
And serve him hot.
A. How will you have the eels?
B. Cook them with salt, and marjoram, and water.
A. The conger?
B. Do the same.
A. The ray?
B. Take herbs
And season him with them.
A. There is besides
Half a large tunny.
B. Roast it.
A. Some goat's venison.
B. Roast that.
A. How will you have the rest o' the meat?
B. All boil'd.
A. The spleen?
B. Stuff that.
A. The paunch and trail?
46. And Eubulus says, in his Campylion,—
There was a beautiful dish of the sea-grayling,
And a boil'd pike served up i' savoury pickle.
And Anaxandrides, in his Nereus, says—
The man who first discover'd all the good
Of the most precious head of a large grayling,
And then how dainty was the tunny's meat,
Caught where the waves are by no tempests tost,
How good in short is the whole race of fish,
Nereus his name, dwells in this place for ever.
And Amphis, in his Seven against Thebes, says—
Whole graylings, and large slices of the head.
And in his Philetærus, he says—
Take a small eel, and a fine grayling's head,
And slices of a pike fresh from the sea.
And Antiphanes, in his Cyclops, out-heroding even the epicure Archestratus, says—
Give me an Hymettian mullet,
And a ray just caught, a perch
Split open, and a cuttle-fish,
And a well-roasted synodon;
