Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    speckled trout -- cleaned
                        water -- boiling
                        onion tops
                        thyme
                        bay leaf
  10                    cloves
  24                    allspice -- mashed fine
   1                    lemon peel -- small piece
   1                    red pepper pod

Preparation:

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