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Skate with Black Butter Sauce (excellent)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare is about three-quarters of an hour.
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 1816. The excerpt below is the record exactly as published.
Skate with Black Butter Sauce (excellent). — Take about two pounds of white skate. Wash it well, and put it into a saucepan with as much cold water as wiU barely cover it, a cupful of vinegar, a sliced onion, a bunch of parsley, and a little pepper and salt. Bring the liquor gently to the boil, skim it, then draw the saucepan to the side, and let its contents simmer gently for ten minutes. Five minutes before the skate is done enough put in the liver, and boil it also. Take up the skate, drain and trim it, and skin it on both sides. Put it on a dish, sprinkle a little salt and pepper on it, place the Uver on the side, and garnish with fried parslej'. Have ready prepared a little brown butter sauce ; pour this over the fish, and serve immediately. The sauce may be made as fol- lows : — Put four ounces of fresh butter into a saucepan, and stir it over a sharp fire till it is brown without being burnt. Add two table- spoonfuls of tarragon vinegar, two table-spoon- fuls of Harvey's Sauce, a table-spoonful of bruised capers, a quarter of a pint of brown sauce, and half a tea-spoonful of essence of anchovies
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