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Skate, with Black Butter

Fry some parsley very green. Dish the skate according to taste. For a first-course dish the fish should be cut into slices. Put the fried parsley in the middle of the dish, and the butter under the fish. Beurre noir is made in an omelet-pan. Put a quarter of a pound of butter into the pan, and let it become very brown without burning; skim off the froth; add to it salt, pepper, and vinegar, and pour this over the fish, and the fried parsley in the centre. This dish does not look well, but it is relishing when well done.