Pickled Trout - cooking recipe

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

Preparation

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.