Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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