Flounders Souchet
From Practical home cookery, 1906
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 92. The excerpt below is the record exactly as published.
flounders souchet. Pick out the smallest flounders you can, boil them in some water with a little salt, when tender take them out with a slice, keeping the white side uppermost, and place them in a vegetable dish of boiling water, drop into this water two or three little sprigs of clean double parsley, and serve quickly, handing round the brown bread and butter
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