Trout, Boiled (blue)

 Trout, Boiled (blue):

            The fish should be fresh caught.

1. For each fish boil 1 quart water and add 3 Tbsp. lemon juice (or 2 tbsp. vinegar) per fish.

2. Split and clean fish as quickly as possible, being careful not to rub off the natural coating on the skin.

3. Plunge fish into the boiling water, and bring water to a boil again.

            4. Remove the pot from the heat and put a cover on it.

5. Let this sit about 5 minutes for an 11- inch trout and 8 minutes for a 15- inch trout. The fish will turn a brilliant blue; should you not desire a blue fish, omit vinegar or lemon juice.