water souchy
Jump to navigation
Jump to search
English[edit]
Alternative forms[edit]
Etymology[edit]
From Dutch waterzootje (for more, see zootje).
Noun[edit]
water souchy (countable and uncountable, plural water souchies)
- (archaic) A dish consisting of small fish stewed and served in a small amount of water.
- 1851, Anne Cobbett, The English Housekeeper, Chapter 13:
- 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.
References[edit]
- “water souchy”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.