Water Souchy

Ingredients

• a large tablespoonful or more of minced parsley
• the juice of half a good lemon
• A deep dish will of course be required.

Method

1. 1

   Simmer the mixture until tender for half to a whole hour.

2. 2

   Lay in the fish cleaned and divided into portions.

3. 3

   Stew the fish softly for 8 to 12 minutes, skimming off the scum.

4. 4

   Add minced parsley or boiled herb two minutes before serving.

5. 5

   Pour over the liquor, leaving out the peppercorns.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 97. The excerpt below is the record exactly as published.

a large tablespoonful or more of minced parsley, or some small branches of the herb boiled very green in a separate saucepan (we prefer the latter mode) ; lift out the fish carefully with a slice, and the parsley roots with it ; pour over it the liquor in which it has been boiled, but leave out the peppercorns. For a superior water souchy, take all the bones out of the fish, and stew down the inferior portions of it to a strong broth : about an hour will be sufficient for this. Salt, parsley, and a little cayenne may be added to it. Strain it off clear through a sieve, and use it instead of water for the souchy. The juice of half a good lemon may be thrown into the stew before it is served. A deep dish will of course be required

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