Water Souchi

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For poaching the fish

a kettle of water ↝ Water, tap [Tap water]
a good deal of salt ↝ Salt, table, iodized [Spices and Herbs]
a good many parsley roots ↝ Parsley, raw [Not included in a food category]
your perch or whatever fish you use for the purpose ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]

For the sauce

a pint or more of water ↝ Water, tap [Tap water]
parsley roots ↝ Parsley, raw [Not included in a food category]
a pint of white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
about a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of four good eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (10)

Put on a kettle of water with a good deal of salt in it, and a good many parsley roots; keep it skimmed very clean.
When it boils up throw in your perch or whatever fish you use for the purpose.
When sufficiently boiled, take them up and serve them hot.
Have ready a pint or more of water, in which parsley roots have been boiled, till it has acquired a very strong flavour, and when the fish are dished throw some of this liquor over them.

Dutch sauce

To a pint of white wine vinegar add a blade or two of mace; let it stew gently by the fire.
When the vinegar is sufficiently flavoured by the mace, put into it about a pound of butter.
Shake the saucepan now and then, and, when the butter is quite melted, make all exceedingly hot.
Have ready the yolks of four good eggs beaten up.
Continue beating the egg yolks while another person gently pours to them the boiling vinegar by degrees, lest they should curdle; and continue stirring them all the while.
Set it over a gentle fire, still continuing to stir until it is very hot and of the thickness you desire; then serve it.

Original Text

Water Souchi.

Put on a kettle of water with a good deal of salt in it, and a good many parsley roots; keep it skimmed very clean, and when it boils up throw in your perch or whatever fish you use for the purpose. When sufficiently boiled, take them up and serve them hot. Have ready a pint or more of water, in which parsley roots have been boiled, till it has acquired a very strong[81] flavour, and when the fish are dished throw some of this liquor over them. The Dutch sauce for them is made thus:—To a pint of white wine vinegar add a blade or two of mace; let it stew gently by the fire, and, when the vinegar is sufficiently flavoured by the mace, put into it about a pound of butter. Shake the saucepan now and then, and, when the butter is quite melted, make all exceedingly hot; have ready the yolks of four good eggs beaten up. You must continue beating them while another person gently pours to them the boiling vinegar by degrees, lest they should curdle; and continue stirring them all the while. Set it over a gentle fire, still continuing to stir until it is very hot and of the thickness you desire; then serve it.

Notes

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