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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 5 lb. trout
- 2 qt. vinegar
- 1 oz. peppercorns
- 1 1/4 tsp. nutmeg
- 1 tsp. mace
- 1 Tbsp. salad oil
- salt
- 1 qt. distilled water
Method
- Remove head and tails from fish and cut into chunks.
- Wrap chunks of fish in cheesecloth and simmer in salted water for 30 minutes.
- Let fish cool, then wrap in dry cloth and chill.
- Combine water, spices and vinegar and bring to a boil; cook for 5 minutes. Chill liquid.
- Pour over trout and add oil.
- Will keep 3 months.