Water Souchet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Fish

a small soles or flounders ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]

Seasoning

cold water ↝ Water, tap [Tap water]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a slice of onion ↝ Onions, raw [Vegetables and Vegetable Products]

Garnish/Flavoring

Parsley roots sliced ↝ Parsley, raw [Not included in a food category]

Serving Suggestion

Slices of fresh brown bread and butter ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]

Instructions (4)

Cover the fish with cold water, and a little pepper, salt, and chopped parsley and a slice of onion.
Stew all slowly for 10 minutes.
Take out the onion and serve.
Slices of fresh brown bread and butter should be handed round to eat with the fish.

Original Text

Water Souchet.
Take a small soles or flounders; cover them with cold water, and a little pepper, salt, and chopped parsley and a slice of onion. Parsley roots sliced are used in Holland, and replaced by chopped parsley leaves when dishing.
Stew all slowly for 10 minutes. Take out the onion and serve. Slices of fresh brown bread and butter should be handed round to eat with the fish.
“Wet Fish.” See Haddock—Various Names for.

Notes

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