Flounders Souchet
From Common-sense papers on cookery, 1880
Serve with thin slices of brown bread and butter.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 58. The excerpt below is the record exactly as published.
flounders souchet which generally constitutes the first course at those admirable little dining-places like the “ Old Falcon,” at Gravesend. The neat-looking thin slices of brown bread and butter somehow make one hungry to look at them, so suggestive of the real whitebait to follow. The preparation of flounders souchet is very simple. First boil the fish in some water with a little salt till they are tender. Then take off carefully all the scum, and lift the fish one by one into a vegetable- dish nearly full of boiling water, taking care in so doing not to break the fish. Throw in one or two sprigs of fresh green parsley
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Cook this with the app: pantry check, scaling, and the assistant.