Court-Bouillon II

A court bouillon made with vinegar to be used with fresh-water fish such as pike, trout, and carp. The moisture of the flesh must be maintained, so do not wash the fish or remove the scales. Do not gut the fish in the usual way by slitting the belly; instead, make a small hole either in the stomach or the head and pull out the entrails, and then dry carefully with cheesecloth.