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.
Method:
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.
Notes:
Skate may also be served with onion sauce, or parsley and
butter.
317.
