Perch Water Souchet

Ingredients

• 6 lbs perch
• a small bunch of parsley
• two or three green onions
• salt to season
• pepper to season

Method

1. 1

   Slice the fish and lay it in a pan with herbs.

2. 2

   Add water to cover the fish and stew gently for about half an hour.

3. 3

   Serve on buttered toast with some broth.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 302. The excerpt below is the record exactly as published.

erch, water souchet (6 lbs gross, 48 cents.) Potatoes a la poulette. Boiled bacon and greens (16 cents.) Roast beef (2 ribs short, 4 lbs 52 cents.) Roast lamb, mint sauce (quarter, 7 lbs 90 cents.) Chicken giblets saute with rice (16 or- ders, 20 cents.) Lobster cutlets, a la Victoria (12 or- ders, 22 cents.) Green corn pudding (25 cents.) Sweet potatoes 20, string beans 3, tur- nips 3, squash 8, tomatoes 6, potatoes 15 (55 cents.) Boiled sago pudding (with sauce 12 orders, 20 cents.) Apple pie (5 pies, 40 cents.) Lemon ice cream (3^ qts 75 cents.) Orange butter cake (2 cakes i^ lbs 21 cents.) Fruit, nuts, cheese, crackers, pickles (52 cents.) Milk, cream 60, coffee, tea, sugar, bread, butter 50 (no cents.) Total, $6 96; 50 persons; 14 cents a plate. 1022— Calf's Head Soup, Portuguaise. It is a vegetable soup with barley, and 75^ SAJV liRANCISCO HOTEL GAZETTE'S calf s head cut in dice in it and a small proportion of tomatoes. 1023— Perch VVater Souchet. A water souchet— called "souchy" by English cooks — is fish steaks or fillets stewed in a very little water with herb seasonings and served on toast with some of the broth over the toast. Slice the fish if large or split and cut in quarters if small, lay the pieces in a Bright pan with a small bunch of parsley and green thyme and two or three green onions; add salt and pepper to season

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