SKATE, Boiled.
Ingredients.—¼ lb. of salt to each gallon of water. Mode.—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. Time.—According to size, from ½ to 1 hour. Average cost, 4d. per lb. Seasonable from August to April.