How to Cook Fish

by Myrtle Reed

SKATE WITH FINE HERBS

Butter a baking-dish and put into it pieces of prepared skate. Sprinkle with chopped mushrooms, onion, and parsley, season with salt and pepper, add two wineglassfuls of Sherry and half a cupful of stock. Sprinkle with crumbs and bake. Take up the fish carefully and add to the liquid enough brown stock to make the required quantity of sauce. Thicken with butter and flour cooked together, add a tablespoonful of butter, a teaspoonful of anchovy essence, and the juice of half a lemon. Pour around the fish and serve.