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Skate, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil the skate is fifteen to twenty minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
Skate, Boiled. — Let the skate hang a couple of days, then skin it, and cut it into pieces about four inches square — some cut out of the thick part, and some out of the thin. Tie the pieces with string to preserve the shape, and put first the thick pieces, and a couple of minutes afterwards the thin pieces, into a kettle with boiling water which has been prepared for the fish by the addition of a handful of salt, two SKA ( 880 ) SKA table-spoonfuls of vinegar, and a sHced onion, to a gallon of water. BoU the fish gently until done enough. The time required will depend uixjn the thickness. The liver, which is highly prized, should be boUed separately, and served at the side, or finely chopped and mixed with parsley and butter. Good melted butter fla- voured with lemon-juice, caper sauce, shrimp sauce, or anchovy sauce, may aU be served with skate, or there may be a sauce prepared as follows: — Dissolve four ounces of butter ia a small saucepan, and stir in with it a tea-spoon- ful of chopped parsley and a table-spoonful of vinegar
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