6 Small Fish--1s.6d.
Vegetables
Salt and Pepper
Lemon Juice--1d.
Total Cost--1s. 7d.
Time--One Hour and a Half.
Choose small fish of different kinds and fillet them. As only half the
fillets are wanted for the souchet, the rest may be dressed in another
way. Wash the bones in cold water and remove the black substance
from
them, put them into two quarts of cold water with a teaspoonful of
salt, and when it boils remove the scum and add 1 dozen peppercorns,
one carrot, one small turnip, one onion, a small piece of celery, and a
fagot of herbs. Put the vegetables in whole. Boil this together for one
hour, then strain off through a hair sieve and return to the saucepan;
wash the vegetables that have been boiled in it, slice them up and put
them into the liquor. Cut the fillets of fish into small pieces
and put them in; simmer for half an hour, then put in a little lemon
juice, pour into a tureen, and sprinkle a little chopped parsley on the
top. Send brown bread and butter to table with it and a lemon.
Source:
The Art of Living in Australia
