Skate (au beurre noir)

Ingredients

• about two pounds of white skate
• six ounces of fresh butter
• about fifty leaves of picked parsley
• a large wine-glassful of common vinegar
• sufficient pepper and salt to season the sauce

Method

1. 1

   Boil the skate in salted water with vinegar.

2. 2

   Skin it and keep it hot.

3. 3

   Brown the butter in a saucepan, add parsley until crisp, then pour over the fish.

4. 4

   Add vinegar, pepper, and salt, boil briefly, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1812. The excerpt below is the record exactly as published.

Skate (au beurre noir — an excellent dish). — Take about two pounds of white skate, wash it, and boil it in water with salt and a little vinegar ; five minutes before it is done enough, put the liver in -5\dth it, and boil it also. Take up the fish, skin it on both sides, lay it on a hot dish, and keep it hot for a few minutes. Dis- solve six ounces of fresh butter in a saucepan, and stir it over a brisk fire tiU it is brown without being burnt. Throw about fifty leaves of picked parsley into it, and when these are crisp pour the butter over the fish. Put a large wine-glassful of common vinegar into the saucepan with a little pepper and salt. Let it boil for half a minute, pour it all over the fish, and serve very hot. Time altogether, about half an hour. Suflicient for four or five jiersons. Skate, Black Butter for Boiled.— Place about six ounces of good fresh butter in a small stewpan ; put it on the fire to melt, and then allow it to fritter so as to acquire a light- brown colour ; then take it ofl: the stove, sKm it, and pftss it quickly through a sieve into a stew- pan containing four table-spoonfuls of French vinegar, a dessert-spoonful of chopped capers, ditto Harvey's Sauce and mushroom ketchup, a piece of glaze the size of a walnut, and sufiicient pepper and salt to season the sauce

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