Skin the skate on both sides, cut off the tail, wash the
fish thoroughly and lay it flat on the table ; take a sharp
knife and with it separate the fleshy parts from the back-
bone on both sides ; after which, cut these pieces into long
strips by cutting through the cartilaginous or finny parts ;
place these strips in a pan with plenty of fresh water in
order to crimp them. In like manner separate the other
side of the fish and place the pieces also in the cold water ;
keep the liver apart, and change the water in which the
fish is placed very often and until the ciimping be effected.
Put these pieces into a saucepan with sufficient water to
cover the fish ; add a glass of vinegar, a handful of salt,
and a faggot of parsley. Set the saucepan to boil and
simmer for a quarter of an hour, di-aw the pan away from
the fire, drain the fish, and keep it hot. Meantime put the
liver of the skate into a small stewpan, with enough of
the liquor in which the skate was cooked to moisten it ;
then boil for five minutes and drain ; dish up the fish and
liver, pour half a pint of black butter (No. 164) over it,
garnish with a handful of fried parsley, and serve.
417. SKATE A LA OENOISE.
Prepare and cook the crimped pieces of skate in the
same way as in the previous number ; dish these up, and
pour over some Genoise sauce (Na 207), and serve.
418. SKATE, HOLLANDAISE SAUCE.
Boil in plenty of salt water with two ghisses of vinegar,
for about a quarter of an hour, the whole of a skate.
When cooked strain, and peel off the skin from both
fciiles, put the skate on a dish, cover it with Hollandaise
PRACTICAL HOUSEHOLD COOKERY. 195
sauce (No. 184), in which you have previously mixed a
tablespoouf ul of capers, and serva
Rbhares on Mackerel.
It has been proved beyond a doubt that the gills of
mackerel undergo fermentation and become poisonous forty-
eight hours after the fish has been caught; therefore
no part of the head should be eaten, and I strongly advise
the cutting-off both head and gills of every mackerel (how-
ever fresh they may be) before cooking.
419. BOILED MACKEREL.
Bemove the gills as aforesaid, and cleanse the inside of
one or more good-sized mackerel, cut off the end of the
tail and fins, boil the fish in salt water with a little vinegar,
dish up, and serve with Fennel (i$4) or Paisley sauce, in
a sauce-boat apart.
420. BROILED MACKEREL A LA MAITRE D'HdTEL.
Prepare the mackerel as in the foregoing, split the fish
down the back lengthwise, to the bone. Put these halves
on a dish in which you have already placed two Uible-
spoonfuls of olive-oil properly seasoned, with salt and
|)epper ; soak the fish well with this ; then place the halves
on a gridiron, over a brisk fire, for six minutes each
side; dish them up, put some cold maitre d'hdtel butter
(Na 226) over each half, and serve on a very hot dish.
421. MACKEREL A LA 6EN0ISE.
Cut off the heads of three mackerel ; clean and wash
the fish properly, place them in a fish-kettle with a pint
of white wine, a few sprigs of chopped parsley, three
boned and chopped anchovies, a clove of garlic and half
196 PRACTICAL HOUSEHOLD COOKERY.
an onion shred fine; add to it a little oil, salt and pepper
to taste, and set to simmer for about half an hour;
after which, take the fish out, add to the liquor a gill of
Espagnole sauce and the juice of a lemon ; stir the lot
well together on the fire, dish up the fish, strain, and pour
the sauce over it, and serve.
422. FILLETS OF MACKEREL A LA VENITIENNE. ✪ Soles A La Colbert
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Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Skin the skate on both sides, cut off the tail, wash the
fish thoroughly and lay it flat on the table ; take a sharp
knife and with it separate the fleshy parts from the back-
bone on both sides ; after which, cut these pieces into long
strips by cutting through the cartilaginous or finny parts ;
place these strips in a pan with plenty of fresh water in
order to crimp them. In like manner separate the other
side of the fish and place the pieces also in the cold water ;
keep the liver apart, and change the water in which the
fish is placed very often and until the ciimping be effected.
Put these pieces into a saucepan with sufficient water to
cover the fish ; add a glass of vinegar, a handful of salt,
and a faggot of parsley. Set the saucepan to boil and
simmer for a quarter of an hour, di-aw the pan away from
the fire, drain the fish, and keep it hot. Meantime put the
liver of the skate into a small stewpan, with enough of
the liquor in which the skate was cooked to moisten it ;
then boil for five minutes and drain ; dish up the fish and
liver, pour half a pint of black butter (No. 164) over it,
garnish with a handful of fried parsley, and serve.
417. SKATE A LA OENOISE.
Prepare and cook the crimped pieces of skate in the
same way as in the previous number ; dish these up, and
pour over some Genoise sauce (Na 207), and serve.
418. SKATE, HOLLANDAISE SAUCE.
Boil in plenty of salt water with two ghisses of vinegar,
for about a quarter of an hour, the whole of a skate.
When cooked strain, and peel off the skin from both
fciiles, put the skate on a dish, cover it with Hollandaise
PRACTICAL HOUSEHOLD COOKERY. 195
sauce (No. 184), in which you have previously mixed a
tablespoouf ul of capers, and serva
Rbhares on Mackerel.
It has been proved beyond a doubt that the gills of
mackerel undergo fermentation and become poisonous forty-
eight hours after the fish has been caught; therefore
no part of the head should be eaten, and I strongly advise
the cutting-off both head and gills of every mackerel (how-
ever fresh they may be) before cooking.
419. BOILED MACKEREL.
Bemove the gills as aforesaid, and cleanse the inside of
one or more good-sized mackerel, cut off the end of the
tail and fins, boil the fish in salt water with a little vinegar,
dish up, and serve with Fennel (i$4) or Paisley sauce, in
a sauce-boat apart.
420. BROILED MACKEREL A LA MAITRE D'HdTEL.
Prepare the mackerel as in the foregoing, split the fish
down the back lengthwise, to the bone. Put these halves
on a dish in which you have already placed two Uible-
spoonfuls of olive-oil properly seasoned, with salt and
|)epper ; soak the fish well with this ; then place the halves
on a gridiron, over a brisk fire, for six minutes each
side; dish them up, put some cold maitre d'hdtel butter
(Na 226) over each half, and serve on a very hot dish.
421. MACKEREL A LA 6EN0ISE.
Cut off the heads of three mackerel ; clean and wash
the fish properly, place them in a fish-kettle with a pint
of white wine, a few sprigs of chopped parsley, three
boned and chopped anchovies, a clove of garlic and half
196 PRACTICAL HOUSEHOLD COOKERY.
an onion shred fine; add to it a little oil, salt and pepper
to taste, and set to simmer for about half an hour;
after which, take the fish out, add to the liquor a gill of
Espagnole sauce and the juice of a lemon ; stir the lot
well together on the fire, dish up the fish, strain, and pour
the sauce over it, and serve.
422. FILLETS OF MACKEREL A LA VENITIENNE.