Recipe - Blue Trout Luchow

One fourth cup White vinegar
2 tablespoon Wine vinegar
Juice of One half lemon
1 pt Water
One half teaspoon Salt
One half Bay leaf
1 Clove
2 Peppercorns
One fourth Onion, chopped
One fourth Carrot, chopped
One fourth Celery heart, chopped
1 pound 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini