615. Skate

"May be cut into pieces, and fried in oil, with parsley, an onion cut in slices, and sweet herbs; when sufficiently cooked, pour off the fat. Throw into the pan a small tea-cupful of vinegar, the same quantity of water; stir it with the herbs, and dredge with flour, until a good consistency; add capers the last thing before sending to table.

616. Crimped Skate

Remove the skin from both sides of the fish, cut it in pieces of less than two inches the whole length of the fish; roll and tie with thin twine, put into three quarts of water a handful of salt and half a tea-cupful of vinegar, soak the rolls for three hours, then boil them in more than sufficient water to cover them, add two ounces of salt to each quart of water, and three large onions cut in slices, let it boil a " quarter of an hour, take them out and remove the twine without injury to the fish, serve with anchovy sauce.