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Trout, in Jelly

Wash the fish carefully, and form them into rings with their tails in their mouths. Boil water with a little vinegar, salt, a shallot, or clove of garlic, and any approved seasoning. Set it aside to cool, and when cold lay in the fish, and simmer for a few minutes after the water has just come to the boil. Lift the fish out carefully, drain them, and baste with clear fish jelly. When the fish basting has set lay on another coat, until the fish are nicely covered. Arrange and garnish to taste.