Plain Boiled Skate

Ingredients

• the skate
• in salt and water

Method

1. 1

   Remove the skin and boil the skate in salt and water.

2. 2

   Serve on a clean cloth with shrimp sauce or any other sauce in a boat.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1813. The excerpt below is the record exactly as published.

the skate, fifteen to twenty minutes. Probable cost, 4d. to 6d. per lb. Skate, Boiled in Stock.— Skin a skate, and cut it into square pieces. Take as much stock in which fish has been boiled, or veal stock, as will cover the fish, and simmer it gently for an hour with the trimmings of the fish, the shell of a lobster or crab thoroughly cleansed, a bunch of sweet herbs, and two or three sliced onions. Strain and thicken the stock with brown thickening, and add pepper and salt, a little ketchup and soy, and a glass of claret. Put in the skate, and boil it until done enough. Serve it with the sauce poured over. Time to boil the skate, fifteen to twenty minutes. Pro- bable cost, 4d. to 6d. per pound. Skate, Choosing of. — Skate varies in quality more than most fish. The best is broad and thick, prickly on the back, with the brown side brown and healthy-looking, and the under side of a delicate creamy whiteness. Large fish are firmer and altogether more profitable than small fish, having more flesh in proportion to the quantity of gristle. The upper skin should be removed, and it should be stripped off from the middle outwards. If skate has a strange smell, unlike the ordinary smell of fish, it should be discarded as dangerous. " Skate," says Dr. Kitchener, " is a very good fish when it is in good season, but no fish so bad when it is otherwise. Those persons who like it firm and dry should have it crimped, but those who like it tender should have it plain, and ate not earlier than the second day ; and, if cold weather, three or four days old it is better ; it cannot be kept too long if perfectly sweet. Skate, if young, cats very fine crimped and fried." Skate, Crimped. — Skin the skate on both sides, cut it in strips the length of the fish and an inch broad, roll each length round the finger, and tie it with thread. Lay the rolled strips for an hour or two in 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 into square pieces ; let these lie in cold water with a little vinegar or lemon-juice, a sprig of parsley, and a few peppercorns, for an hour; drain, dry, and flour them, dip them in egg and bread-crumbs, and fry them slowly in hot fat till they are brightly bro'wned. Send brown sauce, tomato, jjiquant, or caper sauce to table with them. Time, eight to ten minutes, according to thick- ness. If skate is too much done it is siDoiled. Skate, Fried (another way). — Wlien the fish are very small, pickle them in vinegar, salt, pepper, a sliced onion, some parsley, and lemon-juice, for about an hour. Next di-ain them, and dip them into an omelet, and then into flour. Then fry them in hot drii:)ping, and send them up either with or without sauce. When skate is boiled with marinade, the skin must remain while boiling, otherwise the colour of the marinade will dye the fish ; take off the skin after it is done, and dress it in the dish immediately. Skate, Pried, To Eat Cold.— Put the skate into boiling water, and boil it for five minutes ; take it up, drain and dry it, and dip it into egg and bread-crumbs. Fry it slowly in hot fat, let it get cold, and serve garnished with parsley. Send mustard, pepper, and vinegar to table with it. Skate, Marinaded.— Remove the skin on both sides, and divide the fish into slices two or three inches long and an inch broad. Lay these in a dish, pour vinegar over them, and add a little pepper and salt, a bunch of parsley, and a sliced onion. Lot the fish soak for some hours ; when wanted, di'ain the pieces, dip them in flour, and fry them slowly in hot fat till they are brightly browned. Send them to table SKA ( S81 ) SKA in a hot dish, garnished with fried parsley. Send caper sauce to table with them. Probable cost, 4d. to 6d. per pound. Skate, Plain Boiled. — Take off the skin. Boil it in salt and water

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