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SKATE (a la St. Menehould)

Cut the skate into neat pieces, and simmer it in white sauce till done enough. Lay the fish on a dish, sprinkle seasoned bread-crumbs over it and a little grated Parmesan or Cheshire cheese. Put it in a brisk oven, or before the fire, till the surface is brightly browned, and serve hot. SKATE (au beurre noir), an excellent dish.

Take about two pounds of white skate, wash it, and boil it in water with salt and a little vinegar; five minutes before it is done enough, put the liver in with it, and boil it also. Take up the fish, skin it on both sides, lay it on a hot dish, and keep it hot for a few minutes. Dissolve six ounces of fresh butter in a saucepan, and stir it over a brisk fire till it is brown without being burnt. Throw about fifty leaves of picked parsley into it, and when these are crisp pour the butter over the fish. Put a large wine-glassful of common vinegar into the saucepan with a little pepper and salt. Let it boil for half a minute, pour it also over the fish, and serve very hot. Time altogether, about half an hour. Sufficient for four or five persons.