Boiled Trout

Scale and clean three or four large trout, place them in a saucepan, pour over
two breakfast cupfuls of boiling vinegar, which will have the effect of turning them
blue, and an equal quantity of white wine, and pour over sufficient water to cover
them. Add one onion, stuck with cloves, one carrot, half a bunch of celery, four or
five bay leaves, a small bunch of parsley, one teaspoonful of pepper corns and salt to
suit the taste ; set the saucepan over the fire and boil for about fifteen minutes, with
the cover on. When done, remove the fish, drain them, place them on a folded
napkin spread on a dish, garnish with parsley, and serve with oil and vinegar, or any
fish sauce, in a sauceboat.