Teased Skate

Ingredients

• the dried wing of a skate
• half a pound of butter

Method

1. 1

   Strip skin from skate, cut into lengths, boil for 20 minutes, then bake for 15 minutes.

2. 2

   Rub flesh until woolly, reduce butter to oil, and stir in teased fish.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 212. The excerpt below is the record exactly as published.

Teased Skate Baked Stappit Haddies Mutton Collops and Cucumbers Stewed Sheep's Head Haggis Howtowdie and Drappit Eggs Dressed Lamb's Head Roast Grouse Apple Dumplings Rice Puddings in Skins Brunt Cream Hattit Kit Partan Pie Crappit Heids Crowdie Auld Man's Milk and Shortbread Fruit 535 BANQUETS OF THE NATIONS A Fitless Hen. This antique Scotch dish, which is now seldom seen at any table, is made of two parts of suet and one of oatmeal, with a seasoning of pepper, salt, and onions, as for white puddings ; the mixture is bound together with an egg, and moulded somewhat in the form of a fowl. It must be boiled in a cloth. Sheep's-Head Broth. Choose a large fat head. When carefully singed, soak it and the singed trotters for a considerable time in lukewarm water. Take out the glassy part of the eyes ; scrape the head and trotters, and brush till perfectly clean and white ; then split the head with a cleaver, take out the brains, etc., and clean the nostrils and gristly parts ; split also the trotters, and take out the tendons. Wash the head and feet once more, and let them blanch till wanted for the pot. Take a cupful of barley and twice that quantity of soaked white or old green peas, with a gallon or rather more of water. Put to this the head, two to three pounds of scrag or trimmings of mutton, perfectly sweet, and some salt. Take off the scum very carefully as it rises, and the broth will be as limpid and white as any broth made of beef or mutton. When the head has boiled rather more than an hour add a pinch of sugar, a sliced carrot and turnip, and afterwards some onions and parsley shred. The more slowly the head is boiled the better will both the meat and soup be. From two to three hours' boiling, 536 SCOTLAND according to the size of the head and the age of the animal, and an hour's simmering by the side of the fire, will finish the soup. After making the soup, remove the head, which must not be too much boiled, and serve with the sliced carrot and turnip, with the addition of a good caper sauce and some of the clear soup in separate sauce-boats. HOTCH-POTCH. Cut four pounds of the neck and back ribs of mutton or lamb (the latter for preference) into pieces, and put on to boil in four or five quarts of well-salted water. Be careful to skim as it comes through the boil, adding a cupful of cold water at two different times to accelerate the rising of the scum. Boil slowly for an hour, remove the back ribs, and cut into pieces about an inch square, and lay to the one side. Add the white of three large leeks, one large onion chopped small, a large carrot and half a turnip sliced, and boil for another hour, being careful to skim as occasion requires. Remove the carrot and turnip ; add half a dozen small young white turnips, the same quantity of young carrots (both cut in small dice), a cauliflower broken into small branches, two pints of shelled green peas, a third of the quantity of shelled and skinned broad beans, a good handful of French beans cut into inch lengths, and pepper and salt to taste. When all the vegetables are cooked, take out the large pieces of meat, heat in the soup the small pieces, pour the whole into a tureen, strew a handful of finely chopped parsley on top, and serve. If by any 537 BANQUETS OF THE NATIONS chance the old vegetables have given a bitter or hard taste, add a pinch of sugar. Fish and Sauce. Put a good quantity of fish trimmings, such as haddock heads, bones, skins, points of the tails, and fins, in a pot of salted water along with some green onions, parsley, chives, and some whole pepper. When all the substance is obtained, strain and clear the stock into another pot, and put in a good piece of butter slightly kneaded in Indian corn flour ; bring slowly to the boil (stirring all the time), and then put in small skinned or filleted haddocks cut in three or divided (according to the size), also a large handful of chopped parsley. Boil for ten minutes, and serve the fish and sauce together in a soup tureen. The soup ought to be thin in consistency and transparent in colour, Partan Bree. Boil two good-sized crabs in salted water. When cold, remove the meat from the insides, and place in a basin. Boil in milk five ounces of rice till soft ; drain, and pass it with the crab meat through a sieve, and pound till perfectly smooth. Mix in gradually two quarts of clear fish stock — made without vegetables — adding salt and pepper to taste. Put in a pot; heat up, stirring all the time. Now add the meat from the large claws cut into pieces ; remove from the fire and stir in a large cupful of cream. If on the thin side, put a whipped egg in the 538 SCOTLAND tureen before pouring in the soup. The liquid should be of a consistency between a clear soup and a thick one. Teased Skate. Take the dried wing of a skate, and after stripping off the skin cut it into lengths of about one inch in breadth. Put the fish so prepared into water, and boil for the space of twenty minutes, after which let it be put into the oven, where it should remain a quarter of an hour, during which time it will become so tender as to permit the bones to be drawn out. The flesh being now detached from the bones, put it into a cloth, and rub with the hands till it puts on a woolly appearance, which it will soon do. In a saucepan reduce half a pound of butter

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