| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 2 | Servings | |
INGREDIENTS
| 1/4 | c | White vinegar |
| 2 | tb | Wine vinegar |
| Juice of 1/2 lemon | ||
| 1 | pt | Water |
| 1/2 | ts | Salt |
| 1/2 | Bay leaf | |
| 1 | Clove | |
| 2 | Peppercorns | |
| 1/4 | Onion, chopped | |
| 1/4 | Carrot, chopped | |
| 1/4 | Celery heart, chopped | |
| 1 | lb | Fish bones and heads |
| 2 | Fresh brook trout |
INSTRUCTIONS
Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 minutes. Strain the mixture through a cheesecloth. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible. Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes. The New York Times Cookbook, by Craig Claiborne, Harper & Row, NY, 1961. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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