Skate, Stewed

Ingredients

• two pints of water
• an onion
• a little pepper and salt
• half a dozen chives or a moderate-sized onion finely minced
• two tablespoonfuls of finely-chopped parsley
• a tablespoonful of chilli vinegar
• a tablespoonful of mushroom ketchup
• a tablespoonful of Harvey's Sauce

Method

1. 1

   Skin the skate, cut into pieces, and fry slowly in hot fat until brown.

2. 2

   Drain and set aside.

3. 3

   Put head, skin, and trimmings into a saucepan with water, onion, and seasoning.

4. 4

   Simmer to make gravy, strain, thicken with brown thickening, and add chives or onion, parsley, chilli vinegar, mushroom ketchup, and Harvey's Sauce.

5. 5

   Heat the fish in the sauce and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1816. The excerpt below is the record exactly as published.

Skate, stewed. — Skin the skate on both sides, and cut it into neat pieces ; fry these slowly in hot fat till they arc bro%vn ; take them up, drain them, and lay them aside. Put the head, skin, and trimmings into a saucepan with two pints of water, an onion, and a little pepper and salt. Let the gra\y simmer gently till it is strong, then strain it; put it back into the saucepan, thicken with brown thickening, and add half a dozen chives or a moderate-sized onion finely minced, two table-spoonfuls of finely-chopped parsley, a table-spoonful of chilli vinegar, a table-spoonful of mushroom ketchup, and a table-spoonful of Harvey's Sauce

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