Comprising Crimped Skate, boiled. fried.

with nut-brown butter.

d I'ltalienne.

with fine-herbs au gratin.

Crimped Skate, a la Pascaline.

d la Royale.

White Bait. Scolloped Oysters. Muscles, Lobsters, Cockles, Ac.

There are many varieties of skate, amongst these that generally called the blue or gray skate is deemed best for the table. Although not held in much repute, it nevertheless is not unworthy the notice of the epicure, when properly dressed. In order to clean this fish, skin it on both sides, draw and wash it thoroughly; then lay the skate flat on the table, and cut it up in the following manner: First, with a sharp knife separate, on both sides, the fleshy parts of the fish from the back-bone, drawing the knife in a curving direction ; afterward, cut these winglike pieces into long strips, by cutting right through the cartilaginous or finny parts; then, place these strips in a pan filled with fresh water from the pump, in order to crimp them. In like manner cut the fleshy parts remaining, and also the back-bone itself, into three-inch lengths, and place them also in the cold water to be crimped. Reserve the liver of the fish to be dressed with it. The water in which the fish is placed should be changed often, until the crimping be effected.

530. Crimped Skate, Boiled

Turn the fin-pieces of skate round and fasten them with string; boil the fish in hot water with a handful of salt in it; when done, drain and dish it up on a napkin, placing the pieces of liver in the centre; garnish round with a row of green parsley, and send to table with either of the following, in a sauce-boat: Lobster, Crayfish, Shrimp, Anchovy, Dutch, Muscle, or Oyster sauce.

531. Crimped Skate, Fried

With a clean napkin, absorb all the moisture from the pieces of skate intended to be fried; after which dip each piece into flour preparatory to its being again dipped in beaten egg, and then rolled in very fine bread-crumbs; turn the pieces of skate round into shape again, and fry them of a fine bright color, and dish them up on a napkin with a border of fried parsley, and send to table with either of the sauces recommeuded for boiled skate.

532. Crimped Skate, With Nut-Brown Butter

Boil the skate, drain and place it on a silver dish, surround it with a border of fried parsley, and pour over it some well-seasoned nut-brown butter (No. 93).

533. Skate, Fried A Litalienne

Bread-crumb and fry the fish as directed for fried skate ; when done, place it on a dish, pour under it a good brown Italian sauce (No. \'l), and serve.

534. Skate, With Fne-Heebs, Au Gratin

Butter a baking-dish or sauta-pan, and after first turning the pieces of skate round, lay them neatly in the dish, strew over them some chopped mushrooms, parsley, and a very little shalot; season with pepper and salt, and moisten with two glasses of Sherry and a spoonful of consomme; then shake some fine browned bread-crumbs or raspings over the whole, and set it in the oven to bake; when done, place the pieces of skate on the dish, in the same position which they occupied on the baking-dish ; reduce the liquor they have been baked in, and add to it some Espagnole or brown Italian sauce, mix therewith a small piece of butter, a little essence of anchovies, and lemon-juice; pour the sauce round the fish; shake some fresh raspings over the whole, and then set the dish (if it be silver) on the stove to gratinate or consolidate the sauce and fish, for a minute or two; pass the red-hot salamander over it, and send to table.