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Skate, Marinaded

Remove the skin on both sides, and divide the fish into slices two or three inches long and an inch broad. Lay these in a dish, pour vinegar over them, and add a little pepper and salt, a bunch of parsley, and a sliced onion. Let the fish soak for some hours; when wanted, drain the pieces, dip them in flour, and fry them in hot dripping till they are brightly browned. Send them to table in a hot dish, garnished with fried parsley. Send caper sauce to table with them. Probable cost, 4d. to 6d. per pound.