A water souchet - called "souchy" by English cooks - is fish steaks or fillets stewed in a very little water with herb seasonings and served on toast with some of the broth over the toast.

Slice the fish if large or split and cut in quarters if small, lay the pieces in a bright pan with a small bunch of parsley and green thyme and two or three green onions; add salt and pepper to season, fill up with water enough just to cover the fish and stew gently at the side of the range about half an hour, skimming off the scum that rises. Take out the herbs and •onions and serve the fish from the pan on | slices of buttered toast moistened with the fish liquor.