Skate with Brown Butter

Ingredients

• two pounds of crimped Skate
• as much cold water as will barely cover it
• add salt
• a little vinegar
• a good slice of fresh butter
• a wine-glassful of vinegar

Method

1. 1

   Wash the skate and put it into a saucepan with water, salt, and vinegar.

2. 2

   Let it boil, skim it, then simmer gently for about ten minutes.

3. 3

   Five minutes before done, add the liver.

4. 4

   Drain the fish, place liver at each end, pour over brown butter sauce, and serve immediately.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 64. The excerpt below is the record exactly as published.

Skate with Brown Butter. Boast Leg of Mutton. Yorkshire Pudding. Potatoes. Jerusalem Artichokes, Haricot Beans. Vermicelli Pudding. Cheese. Marketing. For til© Day. —Two pounds of crimped Skate (January 10th) ; Potatoes, Arti¬ chokes. For To-morrow.— An Ox-tail ; a tin of Collared Tongue {see January 2nd, Note, January 3rd ; also Marketing, February 1th) ; one dried Haddock ; Water¬ cress. 74 A YEAR’S COOKERY. Breakfast. — Fried Hominy. — The cold hominy will be quite firm. Cut it into thick slices, flour these, and lightly brush them over with the yolk of an egg. Fry them in hot fat, drain on paper, and serve hot. The hominy will be an agreeable accompaniment to the kidneys and bacon. Kidneys and Bacon ( see J anuary 2nd). Luncheon.— Shepherd’s Pie (January 12th); Plain Pice Pudding (February 24th). Dinner. — Skate with Brown Butter. — Wash the skate and put it into a saucepan with as much cold water as will barely cover it, and add salt and a little vinegar. Let the water boil, skim it, draw the saucepan to the side of the fire, and simmer gently for about ten minutes. Five minutes before the fish is done enough, put the liver into the pan and boil it also. Take up the fish, drain it, put a little of the liver at each end ; have ready a little brown butter sauce, pour it over the fish, and serve immediately. It will be a great improve¬ ment to the appearance of the dish if a few sprigs of fried parsley are piled in the centre. To make the Brown Butter Sauce , put a good slice of fresh butter, from two to three ounces, into an omelet pan, and stir it over a quick fire till it is brown without being burnt. Skim off the froth, add salt and pepper, and take the butter from the fire. Boil a wine-glassful of vinegar

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