Home › The Principles of Cookery › Skate, Stewed

Skate, Stewed

Skin the skate on both sides, and cut it into neat pieces; fry these in hot fat till they are nicely browned; take them up, drain them, and lay them aside. Put the head, skin, and trimmings into a saucepan with two pints of water, an onion, and a little pepper and salt. Let the gravy simmer gently till it is strong, then strain it; put it back into the saucepan, thicken with brown thickening, and add half a dozen chives or a moderate-sized onion finely minced, two table-spoonfuls of finely-chopped parsley, a table-spoonful of chilli vinegar, a table-spoonful of mushroom ketchup, and a table-spoonful of Harvey's sauce. Let the sauce boil till it is thick enough to coat the spoon; heat the fish in it, and serve. Time, five or six minutes to heat the fish.