Crimped Skate

Ingredients

• salted water mixed with a table-spoonful of vinegar
• the skate

Method

1. 1

   Skin the skate, cut it into strips, roll each strip and tie with thread.

2. 2

   Soak in salted water for 1-2 hours.

3. 3

   Boil in fast-boiling salted water until done.

4. 4

   Drain, remove string, and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1814. The excerpt below is the record exactly as published.

salted water mixed with a table-spoonful of vinegar, or in cold spring water. Fish to be crimped should be taken as soon as possible after it is dead. The inhuman practice of crimping it while alive cannot be too strongly deprecated. Crimped skate is generally sold cut in slices, rolled and tied with string, and with a little piece of the liver in each roll. Put the fish into fast- boiling salted water, and boil it gently until done enough. Take it up, drain it, remove the string, and serve on a napkin with one of the sauces recommended for boiled skate in a tureen, or without a napkin and with the sauce poiired over it. Time, fifteen to twenty minutes. Probable cost, 4d. to 6d. per pound. Skate, Curried. — Curried skate requires to be cooked very carefully, or it will drop to pieces. Boil two pounds of skate with a little of the liver ; di'ain it well, and put it on a dish. Whilst it is boiling, slice two onions and a good-sized apple, and fry them in a little butter till soft. Rub them patiently through a sieve, and mix smoothly with the pulp a tea-spoonful of cui-ry powder, a dessert-spoonful of curry paste, a tea-spoonful of ground rice, and about a j)int of stock. Boil the sauce, and stir it fre- quently. When it is thick and smooth pour it iipon the fish in the dish, and send rice boiled for curry to table in a separate dish. Time, about twenty minutes to boil the fish. Probable cost, 4d. to 6d. per lb. Skate, Dressed, To Re-dress.— Pick the flesh from the boncs, mince finely, and mix with it its bulk in finely-grated bread- crumbs. Add a seasoning of salt, pepper, and grated nutmeg ; moisten the preparation with butter, and mix in a little chopped parsley. Beat it till smooth, bind it together with yolk of egg, and form it into the shape of corks or balls. Fry these in hot fat, ch'ain them, and serve on a neatly-folded napkin. Time to fry, ten minutes. Skate, Fried.^ — Cut the skate

Cook this with the app: pantry check, scaling, and the assistant.