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Skate, Boiled

Let the skate hang a couple of days, then skin it, and cut it into pieces about four inches square--some cut out of the thick part, and some out of the thin. Tie the pieces with string to preserve the shape, and put first the thick pieces, and a couple of minutes afterwards the thin pieces, into a fish-kettle with boiling water which has been prepared for the fish by the addition of a handful of salt, two table-spoonfuls of vinegar, and a sliced onion, to a gallon of water. Boil the fish gently until done enough. The time required will depend upon the thickness. The liver, which is highly prized, should be boiled separately, and served at the side, or finely chopped and mixed with parsley and butter. Good melted butter flavoured with lemon-juice, caper sauce, shrimp sauce, or anchovy sauce, may all be served with skate, or there may be a sauce prepared as follows. Dissolve four ounces of butter in a small sauce-pan, and stir in with it a tea-spoonful of chopped parsley and a table-spoonful of vinegar. Simmer three minutes, and serve. Time to boil the skate, fifteen to twenty minutes. Probable cost, 4d. to 6d. per pound.