530. CRIMPED SKATE, BOILED

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

fin-pieces of skate
string ↝ Yellow string beans, cooked [String beans]
hot water ↝ Water, tap [Tap water]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
liver ↝ Goose, liver, raw [Poultry Products]
green parsley ↝ Parsley, raw [Not included in a food category]

sauces

Lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
Crayfish sauce
Shrimp sauce
Anchovy sauce
Dutch sauce
Muscle sauce
Oyster sauce ↝ Oyster sauce [Soy-based condiments]

Instructions (5)

Turn the fin-pieces of skate round and fasten them with string.
Boil the fish in hot water with a handful of salt in it.
When done, drain and dish it up on a napkin, placing the pieces of liver in the centre.
Garnish round with a row of green parsley.
Send to table with either of the following, in a sauce-boat: Lobster, Crayfish, Shrimp, Anchovy, Dutch, Muscle, or Oyster sauce.

Original Text

530. CRIMPED SKATE, BOILED.
TURN the fin-pieces of skate round and fasten them with string, boil the fish in hot water with a handful of salt in it; when done, drain and dish it up on a napkin, placing the pieces of liver in the centre; garnish round with a row of green parsley and send to table with either of the following, in a sauce-boat:—Lobster, Crayfish, Shrimp, Anchovy, Dutch, Muscle, or Oyster sauce.

Notes

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