Water Souchet

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • Flounders, plaice, soles, perch or tench
  • parsley
  • salt
  • carrot

Method

Any of the above-named fish will be suitable. Wash and clean the fish, put into a saucepan with just sufficient cold water to cover, add a small bunch of parsley and salt to taste. Cook gently until done, then transfer the fish carefully to a serving dish. Sprinkle over some finely-chopped parsley and finely-shredded cooked carrot. Strain and add the liquor, then serve. Serve with thinly-cut br