Trout in Jelly (or other fish)

This is a beautiful supper dish, and may be arranged as follows: Turn the fish into rings, with tail in mouth. Prepare a seasoned water in which to boil the trout; the water should have a little vinegar and salt in it, and may be flavored with a shallot or a clove of garlic. When the water is cold, place the trout in, and boil them very gently, so as not hash or break them. When done, lift out and drain. Baste with fish jelly, for which a recipe is given elsewhere, coat after coat, as each coat hardens. Arrange neatly, and serve.