Perch Water Souchy
From Cassell's dictionary of cookery, 1892
Serves 4
No sauce required; broth is sufficient.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1147. The excerpt below is the record exactly as published.
the smallest fish, clean them, cut them into pieces, and boil slowly with some parsley- roots, and whole pepper, and salt, till a strong broth is obtained. Strain the broth through fine muslin, pick out the parsley-roots, sUce them, and return them to the strained liquor, in which the larger perch, previously crimped, are to be boiled. When about done, introduce a few bunches of parsley previously scalded in water to preserve their green colour. Serve in a deep di.sh, accompanied by slices of brown bread-and-butter. No sauce is required, the broth, with the addition at table of pepper and salt, being sufficient. Perch, Water Souchy (another way).— Put into a saucepan as much water as wiU barely cover the fish. Throw into it a little pepper and salt, and a handful of parsley. Wash, clean, and scale the fish. Take out the giUs and cut off the fins, but let the milt and liver remain inside. As soon as the parsley is soft, lay in the fish. Put with it a piece of butter the size of a walnut
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