Ray, with Caper Sauce

Ingredients

• four pounds of ray-fish
• an onion cut in slices
• three parsley-roots
• four cloves
• six pepper-corns
• half an ounce of salt
• four tablespoonfuls of vinegar

Method

1. 1

   Cut ray-fish into moderate-sized pieces and place in a saucepan with onion, parsley-roots, cloves, pepper-corns, salt, and vinegar.

2. 2

   When beginning to boil, reduce heat and simmer for thirty minutes.

3. 3

   Remove skin and serve with a white sauce with capers.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 23. The excerpt below is the record exactly as published.

Ray, with Caper Sauce. Cook your fish as the foregoing, with the exception of the truffles, and serve with it a white sauce (Art. 84), to which add some capers. 140. Ray, au Beurre Noir. Cut in moderate- sized pieces four pounds of ray-fish, which put in a saucepan with an onion cut in slices, three parsley- roots, four cloves, six pepper-corns, half an ounce of salt, and four tablespoonfuls of vinegar

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