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Water-souchy was a dish of fish, typically perch, boiled and then served in its broth. It was very popular in the eighteenth and nineteenth centuries, and even gave rise to a verb: ‘Dinners at Lovegrove's with flounders water-zoutched, and iced claret’ (John Brown, Horae Subsecivae, 1861). It originated in the Netherlands, as did its name, which is an adaptation of Dutch waterzootje. This was a compound formed from water and zootje, ‘boiling’, a word related to English seethe.

Subjects: Cookery, Food, and Drink.

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