Skate with Liver Sauce

Ingredients

• Crimp or cut the skate into pieces
• parsley
• chibbols
• a clove of garlic
• a little butter
• a good dust of flour
• capers
• a minced anchovy
• pepper
• salt
• moisten with gravy or water

Method

1. 1

   Boil the skate, then serve with a sauce made from minced parsley, chibbols, garlic, butter, flour, capers, minced anchovy, and the skate's liver.

2. 2

   Thicken on the fire.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 118. The excerpt below is the record exactly as published.

Skate -with Iiiver Sauce. Crimp or cut the skate into pieces, boil, and serve on it a sauce made as follows : — Put into a saucepan parsle}^ chibbols, mushrooms, a clove of garlic, all finely minced, and a little butter; give it a turn or two on the fire, and add a good dust of flour, then a bit of butter, capers, and a minced anchovy, with the liver of the skate, first boiled and bruised, and pepper and salt ; moisten with grav}^ or water, and thicken on the fire. Leave out the garlic, if you like. 202 THE THOBOUGE GOOD COOK. 147. Skate au Beurra Noir. Boil the skate as above, drain it well and dish it with- out a naphin. Put half a pound of butter in a stew-pan, and set it on the fire till it gets quite black; then fry iu it half a handful of parsley

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