Water-Sokey

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

some of the smallest plaice or flounders you can get ↝ Fish, flounder, NFS [Fish]
water enough to boil them in ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]

for serving

parsley and butter in a cup ↝ Parsley, raw [Not included in a food category]

Instructions (5)

wash the fish clean, cut the fins close
put them into a stew-pan
put just water enough to boil them in, a little salt and a bunch of parsley
when they are enough, send them to table in a soup-dish, with the liquor to keep them hot
serve with parsley and butter in a cup

Original Text

To make Water-Sokey.
TAKE some of the smallest plaice or flounders you can get,
wash them clean, cut the fins close, put them into a stew-pan,
put just water enough to boil them in, a little salt and a bunch
of parsley; when they are enough, send them to table in a soup-
dish, with the liquor to keep them hot. Have parsley and but-
ter in a cup.

Notes

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