4 sm Whole trout
1 c  Cider vinegar
Water
1 tb Salt
1/2 c  Butter; softened
1/2 c  Chopped parsley
Lemon wedges

Wash trout. Put trout in a shallow pan and add vinegar and enough water
just to cover the fish. Add salt and place on stove over medium-high
heat. When water just begins to boil, remove from heat and let stand,
covered, for 10 -15 minutes. Drain and carefully lift fish to a
platter. Cream butter until light and fluffy and blend in parsley.
Serve parsley butter with the fish and garnish platter with lemon
wedges.