Skate with Caper Sauce
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil the fish is 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 1817. The excerpt below is the record exactly as published.
Skate with Caper Sauce.— Take two or thi'ee pieces of white skate. Eoll them up, and tie them with string ; then put them into fast-boiling water with salt and. a little vinegar, and boil them gently until done enough. Five minutes before they aie done put in the liver, and boil it -with them. Take up the fish, drain it, and put it on a hot dish. Make three- quarters of a pint of good melted butter in a saucepan ; stir into it wMle boihng two table- spoonfuls of bruised capers
Cook this with the app: pantry check, scaling, and the assistant.