Skate with Liver Sauce

Ingredients

• the skate
• a slice of fresh butter
• three or four mushrooms chopped small
• a small bunch of parsley picked and finely shred
• a clove of garlic minced
• a table-spoonful of flour
• the flesh of an anchovy
• a table-spoonful of bruised capers
• half a pint of stock made from bones

Method

1. 1

   Boil the liver of the skate for five minutes, drain it, and bruise it.

2. 2

   Moisten with a little liquor and rub through a sieve.

3. 3

   Dissolve butter in a saucepan, stir in chopped mushrooms, parsley, and garlic.

4. 4

   Dredge flour over, add prepared liver, anchovy, capers, and stock.

5. 5

   Simmer for a few minutes and pour over the fish.

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 Liver Sauce.— Boil the i skate, as in recipe Skate with Black Butter I Sauce. Skim it, serve on a hot dish with- | out a napkin, and pour over it a sauce pre- pared as follows : — Boil the liver of the skate -for five minutes, drain it, and bruise it in a mortar. Moisten with a little of the liquor, and rub it through a sieve. Dissolve a slice of fresh butter in a saucepaii over a brisk fire, and stii- into it three or four mushrooms chopped small, a small bunch of parsley picked and finely shred, and a clove of garlic minced (the latter may be omitted, and a shallot or a small onion may be substituted for it). Dredge a table-spoonful of flour over these ingredients, and add the prepared liver, the flesh of an an- chovy, a table- spoonful of bruised capers, and half a pint of stock made from bones

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