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Skate, Crimped

Skin the skate on both sides, cut it in strips the length of the fish and an inch broad, roll each length round the finger, and tie it with thread. Lay the rolled strips for an hour or two in salted water mixed with a table-spoonful of vinegar, or in cold spring water. Fish to be crimped should be taken as soon as possible after it is dead. The inhuman practice of crimping it while alive cannot be too strongly deprecated. Crimped skate is generally sold cut in slices, which should be rolled and tied with string, with a little piece of the liver in each roll. Put the fish into fast-boiling salted water, and boil it gently until done enough. Take it up, drain it, remove the string, and serve on a napkin with one of the sauces recommended for boiled skate in a tureen, or without a napkin and with the sauce poured over it. Time, fifteen to twenty minutes. Probable cost, 4d. to 6d. per pound.