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SKATE, WITH CAPER SAUCE (another way)

Boil the skate in a vessel with water, vinegar, salt, pepper, a sliced onion, parsley, green onions, bay-leaves, and thyme. When done, pick it neatly, and remove it into another clean vessel; pour over it some of the liquor in which it has been boiling, then drain it, and send it up to table, either entire or in pieces, with caper sauce in a tureen, or poured over the fish if preferred.