Blue Trout Luchow

1/4 cup white vinegar
2 tablespoon wine vinegar
1 juice of 1/2 lemon
1 pint water
1/2 teaspoon salt
1/2 bay leaf
1 clove
2 peppercorns
1/4 onion, chopped
1/4 carrot, chopped
1/4 celery heart, chopped
1 lb fish bones and heads
2 fresh brook trout
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 wa sh, 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