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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.