Blue Trout Luchow

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Juice of 1/2 lemon
1 Clove
1/2 Bay leaf
1/4 Onion; chopped
1 lb Fish bones and heads
2 tb Wine vinegar
1/2 ts Salt
2 Fresh brook trout
1/4 c White vinegar
1 pt Water
1/4 Carrot, chopped
2 Peppercorns
1/4 Celery heart, chopped

Original recipe makes 2 Servings



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.

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