Skate with Black Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the skate

one and a half pounds of nice fresh crimped skate ↝ Fish, carp, raw [Finfish and Shellfish Products]
clean cold water that is well salted ↝ Water, tap [Tap water]
fresh clean cold water ↝ Water, tap [Tap water]
cold water that is seasoned with salt ↝ Water, tap [Tap water]
about three tablespoonfuls of French vinegar to the quart of water

For the bouquet garni

a few slices of cleaned carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
herbs (thyme, bayleaf, parsley) ↝ Thyme, fresh [Spices and Herbs]
herbs (thyme, bayleaf, parsley)
herbs (thyme, bayleaf, parsley) ↝ Parsley, raw [Not included in a food category]
a few black and white peppercorns
a few black and white peppercorns

For serving

boiling black butter ↝ Butter, NFS [Butter and animal fats]

Optional accompaniment

Tartare sauce ↝ Tartar sauce [Mayonnaise]

Instructions (8)

Take about one and a half pounds of nice fresh crimped skate, truss the pieces into any pretty form, using a needle and fine string for the purpose.
Place them in a basin with clean cold water that is well salted, let them lie in this for about one hour.
Rinse them in fresh clean cold water just before cooking.
Put the skate into a stewpan and cover it with cold water that is seasoned with salt and about three tablespoonfuls of French vinegar to the quart of water.
Tie together in a piece of clean muslin a few slices of cleaned carrot, sliced onion, turnip, celery, and herbs (thyme, bayleaf, parsley), and a few black and white peppercorns, and put the packet into the pan with the fish.
Bring to the boil, then let the pan stand on the side of the stove for about five to eight minutes.
Take up the pieces carefully with a slice, and arrange them tastefully on a very hot dish, cut and draw out the strings.
Have some boiling black butter poured all over the skate, and send it up to table very hot.

Original Text

Skate with Black Butter.
(Raie au Beurre noir.)

Take about one and a half pounds of nice fresh crimped skate, truss the pieces into any pretty form, using a needle and fine string for the purpose, and place them in a basin with clean cold water that is well salted, let them lie in this for about one hour, and rinse them in fresh clean cold water just before cooking; put the skate into a stewpan and cover it with cold water that is seasoned with salt and about three tablespoonfuls of French vinegar to the quart of water; tie together in a piece of clean muslin a few slices of cleaned carrot, sliced onion, turnip, celery, and herbs (thyme, bayleaf, parsley), and a few black and white peppercorns, and put the packet into the pan with the fish, bring to the boil, then let the pan stand on the side of the stove for about five to eight minutes, take up the pieces carefully with a slice, and arrange them tastefully on a very hot dish, cut and draw out the strings. Have some boiling black butter poured all over the skate, and send it up to table very hot. It can be served for dinner, luncheon, or breakfast, as liked. This is also excellent with Tartare sauce, which can be handed.

Notes

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