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.