Souchet of Fish
From The Dudley book of cookery and household recipes, 1909
Boil down bones and trimmings for essence.
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 8. The excerpt below is the record exactly as published.
SOUCHET OF FISH— SOLE, SLIP OR SALMON O KIN the fish and place in a saute pan, which has been buttered. Season with salt and pepper and a large spoonful of good consomme and some /?arboiled julienne of carrot and turni
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