Soused Fish

Name: Soused Fish
Yield: 4 helpings
Ingredients: 2 slices of lemon salt chopped parsley; 1 dozen peppercorns; 1¼ lb. boiled fish or other fish left over; ½ gill fish stock; 2 bay leaves; ½ gill vinegar a few leaves of fennel (if obtainable); 2 cloves

Preparation info

4
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

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

Starter
Pescatarian
Spicy
Gluten-free

Method

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.