And because you, that are but a young angler, know not what Snigling
is I will now teach it to you. You remember I told you that Eels do not
usually stir in the daytime; for then they hide themselves under some
covert; or under boards or planks about flood-gates, or weirs, or mills:
or in holes on the river banks: so that you, observing your time in a
warm day, when the water is lowest, may take a strong small hook, tied
to a strong line, or to a string about a yard long; and then into one of
these holes, or between any boards about a mill, or under any great
stone or plank, or any place where you think an Eel may hide or shelter
herself, you may, with the help of a short stick, put in y our bait, but
leisurely, and as far as you may conveniently; and it is scarce to be
doubted, but if there be an Eel within the sight of it, the Eel will bite
instantly, and as certainly gorge it; and you need not doubt to have him
if you pull him not out of the hole too quickly, but pull him out by
degrees; for he, lying folded double in his hole, will, with the help of
his tail, break all, unless you give him time to be 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 further: 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 mixt
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