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Water-Souchy

Soups

(or Water Suchy, or Water Sokey)

Whole river fish (perch etc) stewed with herbs, especially parsley leaves and root, onion and served in the stewing water (Bradley 1728, Mrs.B, etc).

The name probably comes from the Dutch 'waterzootje', introduced to London in the seventeenth century, when William III of Orange was on the throne. Henry Fielding's 'Grub St. Opera' of 1731 has "An Irishman loves potatoes; a Dutchman, waterzuche."

See: Greenwich Souchy


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

To make a Water-Soochy.

Take Perch about five Inches long, scale and clean them well; then lay them in a Dish, and pour Vinegar upon them, and let them lie an Hour in it; after which put them into a Skillet with Water and Salt, some Parsley Leaves and Parsley-Roots well wash'd and scraped: let these boil over a quick Fire till they are enough, and then pour the Fish, Roots, and Water into a Soop-Dish, and serve them up hot with a Garnish about the Dish of Lemon, sliced. These Fish and Roots are commonly eaten with Bread and Butter in Holland, or there may be melted Butter in a little Bason for those who chuse it. It is to be noted, that the Parsley-Roots must be taken before they run to Seed; and if they happen to be very large, they should be boiled by themselves, for they will require more boiling than the Fish, This I had from Mr. Rozelli at the Hague .




Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

WATER SOUCHEE OF PERCH, FLOUNDERS, SOLES., EELS, &C.
Take perch cleaned and fresh crimped; put them into boiling pump water well seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor. Serve them up as hot as possible, with slices of brown bread and butter on a plate.
N. B. The time the fish are to boil must be according to their size; and the parsley roots are to be cleaned, cut into slips, and boiled by themselves till tender,




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