Boiled Skate
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb salt to each gallon of water
Instructions
- Cleanse and skin the skate, lay it in a fish-kettle, with sufficient water to cover it, salted in the above proportion.
- Let it simmer very gently till done;
- then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce.