Water souchée of Perch, Flounders, Soles, Eels, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For the souchée

perch cleaned and fresh crimped ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
boiling pump water ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
parsley roots ↝ Parsley, raw [Not included in a food category]
scalded parsley ↝ Parsley, raw [Not included in a food category]

For serving

slices of brown bread ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Take perch cleaned and fresh crimped; put them into boiling pump water well-seasoned with salt, and when they boil, skim them clean.
Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor.
Serve them up as hot as possible, with slices of brown bread and butter on a plate.

N. B.

The time the fish are to boil must be according to their size.
The parsley roots are to be cleaned, cut into slips, and boiled by themselves till tender.

Original Text

Water souchée of Perch, Flounders, Soles, Eels, &c.

Take perch cleaned and fresh crimped; put them into boiling pump water well-seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor. Serve them up as hot as possible, with slices of brown bread and butter on a plate.

N. B. The time the fish are to boil must be according to their size; and the parsley roots are to be cleaned, cut into slips, and boiled by themselves till tender.

Notes

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