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Skate, with Black Butter Sauce, Excellent

Take about two pounds of white skate. Wash it well, and put it into a saucepan with as much cold water as will barely cover it, a cupful of vinegar, a sliced onion, a bunch of parsley, and a little pepper and salt. Bring the liquor gently to the boil, skim it, then draw the saucepan to the side, and let its contents simmer gently for ten minutes. Five minutes before the skate is done enough put in the liver, and boil it also. Take up the skate, drain and trim it, and skin it on both sides. Put it on a dish, sprinkle a little salt and pepper on it, place the liver on the side, and garnish with fried parsley. Have ready prepared a little brown butter sauce; pour this over the fish, and serve immediately. The sauce may be made as follows. Put four ounces of fresh butter into a saucepan, and stir it over a sharp fire till it is brown, without being burnt. Add two tablespoonfuls of tarragon vinegar, two table-spoonfuls of Harvey's sauce, a table-spoonful of bruised capers, a quarter of a pint of brown sauce, and half a tea-spoonful of essence of anchovies. Simmer all gently for five minutes, and serve. Time altogether, about three-quarters of an hour to prepare. Probable cost, skate, 4d. to 6d. per pound Sufficient for four or five persons. (See also SKATE, AU BEURRE NOIR.)