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SKATE, FRIED (another way)

When the fish are very small, pickle them in vinegar, salt, pepper, a sliced onion, some parsley, and lemon-juice, for about an hour. Next drain them, and dip them into an omelet, and then into flour. Then fry them in hot dripping, and send them up either with or without sauce. When skate are boiled with the pickle in which they have been steeped, the skin must remain while boiling, otherwise the colour of the marinade will dye the fish; take off the skin after the skate are-done, and dress immediately.