To boil SCATE or RAY

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

SCATE or RAY ↝ Sauce, barbecue, SWEET BABY RAY'S, original [Soups, Sauces, and Gravies]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little vinegar ↝ Vinegar [Mustard and other condiments]
cockle, shrimp, or muscle sauce ↝ Cockles, raw (Alaska Native) [American Indian/Alaska Native Foods]
cockle, shrimp, or muscle sauce
cockle, shrimp, or muscle sauce
oyster patties ↝ Oysters, raw [Shellfish]
barberies
horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (9)

Clean your scate or ray very well, and cut it in long narrow pieces.
Put it in boiling water with a little salt in it.
When it has boiled a quarter of an hour take it out, flip the skin off.
Put it into your pan again, with a little vinegar, and boil it till enough.
When you take it up, set it over the water to drain, and cover it close up.
When you dish it, be as quick as possible, for it soon grows cold.
Pour over it cockle, shrimp, or muscle sauce.
Lay over it oyster patties.
Garnish it with barberies and horse-radish.

Original Text

To boil SCATE or RAY.
CLEAN your scate or ray very well, and cut
it in long narrow pieces, then put it in boil-
ing water with a little salt in it, when it has
boiled a quarter of an hour take it out, flip the
skin off, then put it into your pan again, with a
little vinegar, and boil it till enough; when you
take it up, set it over the water to drain, and
cover it close up, and when you dish it, be as
quick as possible, for it soon grows cold, pour
over it cockle, shrimp, or muscle sauce, lay over
it oyster patties, garnish it with barberies and
horse-radish

Notes

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