Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea speckled trout, cleaned
1 water, boiling
1 onion tops
1 thyme
1 bay leaf
10 ea cloves
24 ea allspice, mashed fine
1 ea lemon peel, small piece
1 ea red pepper pod

Clean and wash fish thoroughly, score with an "S" on back, wrap twine
around the body of the fish to secure it, but never tie in a cloth. To the
boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel
and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in
carefully so as to avoid breaking (verbatim in old recipe). Let cook
another 10 minutes and remove from water. Drain, lay on a platter, sprinkle
thickly with minced parsley and serve with drawn butter sauce. Source:
FISHES and FISHING IN LOUISIANA p54 Recipe date: 11/30/87

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