Soucby
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 38. The excerpt below is the record exactly as published.
Soucby. — Dabs, plaice, flounders, or any freshwater fish, are good for a souchy. Boil the fish in about 2 quarts water ; stand aside the largest, and boil down 1 or 2 to rags in the liquor ; boil in it also some parsley. Pulp the fish which is boiled down, and chop the parsley fine. Return them to the liquor, heat the fish in it, and serve it in a deep dish accompanied by thin slices of brown bread and butter
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