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WATER SOUCHET (another way)

Take a quart of water, a few perch or flounders, some parsley and parsley-roots. Stew these in a suitable pan, and when soft pulp them through a sieve. Into the liquor put some more fish with more parsley and parsley-roots and some salt. Boil till the fish is done enough, and then send it to table in the surrounding water, together with the roots. The trimmings of the fish stewed down strengthens the water in which the fish is afterwards served.