Water Souchy

Ingredients

• Fish, Perch or Flounders
• Fish Liquor
• Four Parsley plants, roots and leaves
• One teaspoonful of grated Horse-radish
• One teaspoonful of Shalot Vinegar
• One teaspoonful of Cayenne Sauce
• One teaspoonful of Walnut Ketchup

Method

1. 1

   Stew the fish slowly, in just enough fish liquor to cover them, with the parsley, the horse-radish and above sauces.

2. 2

   When the fish are done, lay them in a deep dish, with a teaspoonful of chopped parsley; strain the liquor in which the fish were cooked over them, and serve, adding a little more fish liquor to them if there is not enough left after the cooking to cover them.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 18. The excerpt below is the record exactly as published.

Water Souchy. Ingredients, Fish, Perch or Flounders. Fish Liquor. Four Parsley plants, roots and leaves. One teaspoonful of grated Horse-radish, One teaspoonful of Shalot Vinegar. One teaspoonful of Cayenne Sauce. One teaspoonful of Walnut Ketchup

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