Water Souchy (No. 156)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (22)

For the fish

flounders, whitings, gudgeons, or eels ↝ Fish, flounder, NFS [Fish]
flounders, whitings, gudgeons, or eels ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
flounders, whitings, gudgeons, or eels
flounders, whitings, gudgeons, or eels ↝ Fish, eel [Fish]
water ↝ Water, tap [Tap water]
parsley, or parsley-roots sliced ↝ Parsley, raw [Not included in a food category]
parsley, or parsley-roots sliced ↝ Parsley, raw [Not included in a food category]
an onion minced fine ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Optional additions to the boiling liquid

scraped horseradish ↝ Horseradish [Mustard and other condiments]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]

For serving

bread sippets ↝ Bread, vegetable [Yeast breads]
slices of bread and butter ↝ Bread, vegetable [Yeast breads]
slices of bread and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For thickening the sauce (optional)

flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
white wine ↝ Wine, white [Wine]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
essence of anchovy ↝ Fish, anchovy [Fish]
catchup

For fish broth (optional)

two or three flounders, &c. ↝ Fish, flounder, NFS [Fish]

Instructions (10)

Wash, gut, and trim your fish.
Cut them into handsome pieces.
Put them into a stew-pan with just as much water as will cover them, with some parsley, or parsley-roots sliced, an onion minced fine, and a little pepper and salt.
(To this some cooks add some scraped horseradish and a bay leaf).
Skim it carefully when it boils.
When your fish is done enough (which it will be in a few minutes), send it up in a deep dish, lined with bread sippets, and some slices of bread and butter on a plate.

Observation (optional sauce preparation)

Some cooks thicken the liquor the fish has been stewing in with flour and butter.
Flavour it with white wine, lemon-juice, essence of anchovy, and catchup.
Boil down two or three flounders, &c. to make a fish broth to boil the other fish in.
Observe, that the broth cannot be good unless the fish are boiled too much.

Original Text

Water Souchy,175-*—(No. 156.)

Is made with flounders, whitings, gudgeons, or eels. These[176] must be quite fresh, and very nicely cleaned; for what they are boiled in, is the sauce for them.

Wash, gut, and trim your fish, cut them into handsome pieces, and put them into a stew-pan with just as much water as will cover them, with some parsley, or parsley-roots sliced, an onion minced fine, and a little pepper and salt (to this some cooks add some scraped horseradish and a bay leaf); skim it carefully when it boils; when your fish is done enough (which it will be in a few minutes), send it up in a deep dish, lined with bread sippets, and some slices of bread and butter on a plate.

Obs.—Some cooks thicken the liquor the fish has been stewing in with flour and butter, and flavour it with white wine, lemon-juice, essence of anchovy, and catchup; and boil down two or three flounders, &c. to make a fish broth to boil the other fish in, observing, that the broth cannot be good unless the fish are boiled too much.

Notes

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