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Skate, with Liver Sauce

Boil the skate, as in recipe SKATE, WITH BLACK BUTTER SAUCE. Skim it, serve on a hot dish without a napkin, and pour over it a sauce prepared as follows. Boil the liver of the skate for five minutes, drain it, and bruise it in a mortar. Moisten with a little of the liquor, and rub it through a sieve. Dissolve a slice of fresh batter in a saucepan over a brisk fire, and stir into it three or four mushrooms chopped small, a small bunch of parsley picked and finely shredded, and a clove of garlic minced (the latter may be omitted, and a shallot or a small onion substituted for it). Dredge a table-spoonful of flour over these ingredients, and add the prepared liver, the flesh of an anchovy, a table-spoonful of bruised capers, and half a pint of stock made from bones. Stir the sauce over the fire for a few minutes, add a little more thickening if necessary, and pour it upon the fish. Time altogether, three-quarters of an hour.