Perch in Water Souchy

Ingredients

• the best way of dressing perch
• lay them in cold salt water
• some parsley-root
• peppercorns
• garnished with green parsley

Method

1. 1

   Clean the perch with warm water, soak in cold salt water, cut into pieces, and boil slowly with parsley-root, peppercorns, and salt.

2. 2

   Strain the broth and simmer the large perch in it until tender.

3. 3

   Serve in a deep dish with broth poured over and garnished with parsley.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 16. The excerpt below is the record exactly as published.

The best way of dressing perch is in water souchy. Remember always to clean the perch first with a little warm water to take off the slime, then 5 50 TESTED RECIPES. lay them in cold salt water for an hour or so. Pick out the smallest of the fish for the souchy, empty them, cut into pieces, boil them slowly with some parsley-root, peppercorns, and salt. Strain the broth (for the ingredients should boil until a strong broth is obtained) through a muslin. The large perch should be crimped, after being cleaned, then placed in the broth and simmered until just tender. Drain them, serve in a deep dish with a ladleful of the broth poured over them, and garnished with green parsley

Cook this with the app: pantry check, scaling, and the assistant.