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Skate, with Caper Sauce

Take two or three pieces of white skate. Roll them up, and tie them with string; then put them into fast-boiling water with salt and a little vinegar, and boil them gently until done enough. Five minutes before they are done put in the liver, and boil it with them. Take up the fish, drain it, and put it on a hot dish. Make three-quarters of a pint of good melted butter in a saucepan; stir into it while boiling two table-spoonfuls of bruised capers, pour the sauce over the fish, and serve hot. Time to boil the fish, twenty minutes. Probable cost, 4d. to 6d. per pound. Sufficient for four or five persons.