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.
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