Soused Fish

Preparation info
  • 4

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • lb. boiled fish or other fish left over
  • ½ gill fish stock
  • ½


Place the neatest pieces of fish in a deep dish. Boil up the fish stock with an equal quantity of vinegar, and the herbs, cloves, peppercorns, lemon and seasoning. Pour over the fish, turn fish over gently from time to time so that the seasoning gets thoroughly saturated. Serve in a little of the vinegar liquid—garnished with chopped parsley.