245. Flounders, Water Souchet

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the souchet
For frying flounders
Instructions (9)
Water Souchet
  1. Procure four or six Thames flounders, trim and cut in halves.
  2. Put half a pint of water in a sauté-pan, with a little scraped horseradish, a little pepper, salt, sugar, and forty sprigs of fresh parsley.
  3. Place over the fire, boil a minute.
  4. Add the flounders and stew ten minutes.
  5. Take them out and place in a dish without a napkin.
  6. Reduce the liquor they were stewed in a little, pour over and serve.
Fried Flounders
  1. Trim the flounders.
  2. Proceed precisely as directed for fried soles.
  3. Three minutes is sufficient.
Original Text
245. Flounders, Water Souchet.—Procure four or six Thames flounders, trim and cut in halves; put half a pint of water in a sauté-pan, with a little scraped horseradish, a little pepper, salt, sugar, and forty sprigs of fresh parsley; place over the fire, boil a minute, then add the flounders, stew ten minutes, take them out and place in a dish without a napkin, reduce the liquor they were stewed in a little, pour over and serve. To fry flounders, trim them, and proceed precisely as directed for fried soles: three minutes is sufficient. Skate, also called Maid, Ray, is not appreciated equal to what it ought to be; we generally have only the fin part, which is cut off and put into fresh water, where it curls up. It is a very invigorating fish, and I think deserves the attention of the medical profession. It is best cooked as follows:
Notes
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