Perch, tench, soles, eels, and flounders are considered the best fish
for this dish. For the souchy, put some water into a stewpan with a
bunch of chopped parsley, some roots, and sufficient salt to make it
brackish. Let these simmer for 1 hour, and then stew the fish in this
water. When they are done, take them out to drain, have ready some
finely-chopped parsley, and a few roots cut into slices of about one
inch thick and an inch in length. Put the fish in a tureen or deep
dish, strain the liquor over them, and add the minced parsley and
roots. Serve with brown bread and butter.
WHEATEARS, to Dress.
_Ingredients._—Wheatears; fresh butter. _Mode._—After the birds are
picked, gutted, and cleaned, truss them like larks, put them down to
a quick fire, and baste them well with fresh butter. When done, which
will be in about 20 minutes, dish them on fried bread-crumbs, and
garnish the dish with slices of lemon. _Time._—20 minutes. _Seasonable_
from July to October.