Soused Fish

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. boiled fish or other fish left over
  • ½ gill fish stock
  • ½ gill vinegar a few leaves of fennel (if obtainable)
  • 2 bay leaves
  • 2 cloves
  • 1 dozen peppercorns
  • 2 slices of lemon salt chopped parsley


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.