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Classic
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page 49
You may if you please, take some of the largest slices, flour them, and broil
them to a fine brown, and send them in a dish for the lower end of the table.
To boil Skate.
Great care must be taken in cleaning this fish; and as it is commonly too large
to be boiled in a pan at once, the best way is to cut it in long slips,
cross-ways, about an inch broad, and throw it into salt and water; and if the
water boils quick it will be enough in three minutes. Drain it well and serve it
up with butter and mustard in one bason, and anchovy or soy sauce in
another.--See sauce, No. 34, or No. 35.
You may, if you please, place spitchcock'd eels round about the skate.
To boil Soals.
Clean the soals well, and having laid them two hours in vinegar, salt and water,
dry them in a cloth, and then put them into a fish-pan with an onion, some whole
pepper, and a little salt. Cover the pan, and let them boil till enough. Serve
them up with anchovy sauce, and butter melted plain; or with shrimp, soy, or
muscle sauce.--See sauce, No. 31, 32, or 34, 35.
To boil Plaice and Flounders.
Let the pan boil; throw some salt into the water; then put in the fish; and
(being boiled
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