Water Souchet

Ingredients

• Half a pint of water
• A carrot
• Two flounders
• Whole pepper, salt, and sugar
• Half a pint of broth
• Thirty sprigs of parsley
• A piece of horse=radish

Method

1. 1

   Put the water and broth into a sautd-pan, with the horse-radish, carrot, parsley, and a little whole pepper, salt and sugar; let it boil for one minute.

2. 2

   Then take four pieces off each fish, without any bones, and stew them in the liquor for ten minutes.

3. 3

   Put them into a deep dish, or soup tureen, and pour the liquor over them, adding a few shreds of the carrot.

4. 4

   The trimmings of the fish should be stewed separately, and the broth added to the souchet.

5. 5

   Thin bread and butter, brown or white, should be handed with it.

6. 6

   Any flat fish may be used, but flounders are the best.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 6. The excerpt below is the record exactly as published.

WATER SOUCHET Ingredients Half a pint of water. A carrot. Two flounders. Whole pepper, salt, and sugar. Half a pint of broth. Thirty sprigs of parsley. A piece of horse=radish

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