water souchy

plural water souchies · alternative water souchet

1. countabledateduncountableA dish consisting of small fish stewed and served in a small amount of water.

   Water Souchy. Eels, whitings, soles, flounders, and mackerel are generally used. Stew it in clear fish stock, until done, eight minutes will be enough; add cayenne, catsup, an anchovy, and any other flavouring ingredient; let it boil up, skim, and serve hot altogether in a tureen.

   1851, Anne Cobbett, The English Housekeeper, Chapter 13