"The Complete Book of Pickles and Relishes" by Leonard Louis Levinson.
Clean trout, leaving heads and tails on. Fry gently but not very well in oil. Pack into hot, sterilized jars, adding to each jar ½ tsp allspice, ½ tsp mustard seed, 1 small onion, thinly sliced, and 1 bay leaf. Fill jars with 3 parts vinegar to 1 part water, cap and let stand. Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@...> on Apr 14, 1997
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