Time: About 20 minutes.

Seasonable from August to April.

  1. skates
  2. 1/8 lb. of salt
  3. 1 gallon of water
  • Clean, skin, and cut the fish into slices
  • Roll and tie the pieces round with string
  • Have ready some water highly salted
  • Put in the fish
  • Boil till it is done
  • Drain well
  • Remove the string
  • Dish on a hot napkin, and serve with shrimp sauce, or lobster sauce, or caper sauce,

  • Skate should never be eaten out of season, as it is liable to produce diarrhoea and other diseases. It may be dished without a napkin, and the sauce poured over.
    Source: The Book of Household Management by Isabella Beeton (1859)

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