Barble, Roach and Dace

Barble is but an indifferent kind of fish, and is hardly worth dressing for table; yet, as we all have a tendency to be fondest of anything procured through our own exertions, sportsmen at least will find some gratification in knowing that even barble, when properly treated, is susceptible of yielding a fair share of enjoyment to the gastronomist, who, armed with some little modicum of culinary knowledge, is enabled to turn the most indifferent kinds of food into a comparative delicacy.

Barble may be cooked in the different fashions indicated for carp or tench. Roach and dace are scarcely worth any other mode of dressing than frying.