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SKATE (a la Bourgeoisie)

Take two pounds of skate, wash it, and cut it into convenient pieces for serving. Take the trimmings and put them into a pan with rather less than a pint of water, bring to the boil, and skim; add an onion sliced and a bouquet garni, simmer half an hour, and strain. Heat one ounce and a half of butter, stir an ounce of flour into it, and let it brown, add the stock made from the trimmings, a tea-spoonful of lemon-juice, a glass of white wine, and the pieces of skate. Season to taste, and simmer for a quarter of an hour or more, until the fish is cooked. Dish up, reduce the stock and strain it over the skate. Garnish with croutons of bread, and serve hot. Probable cost, 4d. to 6d. per pound.