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Trout, Pickled

Take the remains of cold boiled or stewed trout. Remove the skin and bones, divide the flesh into neat pieces, put these into a deep dish, and strain over them a pickle prepared as follows. Mince three moderate-sized onions, and put them into a stewpan with a piece of butter the size of an egg, a chopped turnip, a bunch of parsley, a sprig of thyme, a bay-leaf, a dessert-spoonful of salt, and a tea-spoonful of white pepper. Stir these ingredients over a gentle fire for five minutes; pour over them a pint of vinegar and a pint of boiling water. Let the liquor boil for twenty minutes, and it will be ready for use. Trout thus pickled will keep three or four days, and the same pickle may be used three or four times if it is freshly boiled when required.