Water Souchet

Ingredients

• a quart of water
• some very small flounders or dabs
• two or three sprigs of clean double parsley
• thin slices of brown bread
• butter

Method

1. 1

   Clean the fish thoroughly and boil them in water with a little salt till tender.

2. 2

   Take them up carefully, keeping the white side uppermost.

3. 3

   Put them into a vegetable-dish nearly full of boiling water, and throw in the parsley.

4. 4

   Serve quickly with thin slices of brown bread and butter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2246. The excerpt below is the record exactly as published.

Water Souchet. — Take some very small flounders or dabs ; clean them thoroughly, and boil them in water with a little salt till tender. Take them up carefuUy with a slice, one by one, keeping the white side uppermost. Put theni into a vegetable-dish nearly fuU of boil- ing water, and throw into this two or tlu-ee sprigs of clean double parsley. Serve very quickly. Hand round with the fish thin slices of brown bread and butter. Water souchet is made also of eels, soles, and plaice. The fish ought to be very small; but if they cannot be procured, and larger ones have to be used, they should be cut into moderate-sized pieces, rejecting the heads and tails. Time, a few minutes to boil the fish. Probable cost, Gd. for a moderate-sized dish. Sufficient for three or four persons. Water Souchet (another way).— Take a quart of water

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