water souchy

English

Alternative forms

water souchet

Etymology

From Dutch waterzootje (for more, see zootje).

Noun

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

“water souchy”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.

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