Mrs Beetons Fish Recipes Revisited
Skate with Caper Sauce
(a la Francaise)
2-3 Skate Slices
285ml (½ pint) Vinegar
50g (2oz) Salt
1 Onion, sliced
1 Small Bunch of Parsley
2-3 Sprigs Thyme
2 Bay Leaves
½ tsp Pepper
Caper Sauce
Water, sufficient to cover the fish.
Put in a fish kettle all the other ingredients (except the caper sauce) and simmer the skate until tender.
When it is done, skin it and pour over it some of the liquor in which it has been boiling.
Drain it, place on a hot dish, pour over the caper sauce with extra in a tureen.
Time: 30 minutes.
Seasonable from August to April.
Note: Skate may also be served with onion sauce, or parsley and butter.
SKATE WITH CAPER SAUCE
(a la Francaise)
316. INGREDIENTS - 2 or 3 slices of skate, 1/2 pint of vinegar, 2 oz. of salt, 1/2 teaspoonful of pepper, 1 sliced onion, a small bunch of parsley, 2 bay-leaves, 2 or 3 sprigs of thyme, sufficient water to cover the fish.
Mode - Put in a fish-kettle all the above ingredients, and simmer the skate in them till tender. When it is done, skin it neatly, and pour over it some of the liquor in which it has been boiling. Drain it, put it on a hot dish, pour over it caper sauce, and send some of the latter to table in a tureen.
Time - 1/2 hour.
Average cost, 4d. per lb.
Seasonable from August to April.
Note - Skate may also be served with onion sauce, or parsley and butter.
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