| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
|
|
Trout |
|
|
Allspice |
|
|
Mustard Seed |
|
|
Onion |
|
|
Bay Leaf |
|
|
Vinegar |
|
|
Water |
INSTRUCTIONS
"The Complete Book of Pickles and Relishes" by Leonard Louis Levinson.
Clean trout, leaving heads and tails on. Fry gently but not very well in
oil. Pack into hot, sterilized jars, adding to each jar 1/2 tsp allspice,
1/2 tsp mustard seed, 1 small onion, thinly sliced, and 1 bay leaf. Fill
jars with 3 parts vinegar to 1 part water, cap and let stand. Posted to
EAT-L Digest 13 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 14, 1997
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