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Water Souchet

Take some very small flounders or dabs; clean them thoroughly, and boil them in water with a little salt till tender. Take them up carefully with a slicer, one by one, keeping the white side uppermost. Put them into a vegetable-dish nearly full of boiling water, and throw into this two or three springs of clean double parsley. Serve very quickly. Hand round with the fish thin slices of brown bread and butter. Water souchet is made also of eels, soles, and plaice. The fish ought to be very small; but if these cannot be procured, and larger ones have to be used, they should be cut into moderate-sized pieces, the heads and tails being rejected. Time, a few minutes to boil the fish. Probable cost, 6d. for a moderate-sized dish. Sufficient for three or four persons.