Water Souchet (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
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 2246. The excerpt below is the record exactly as published.
Water Souchet (another way).— Take a quart of water, a few perch or flounders, some parsley and parsley-roots. Stew these in a suit- able pan, and when soft pulp them through a sieve. Into the liquor put the remainder of the fish with more parsley and parsley-roots and some salt
Cook this with the app: pantry check, scaling, and the assistant.