Baked Skate
A historical recipe from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978).
A historical recipe
A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Project Gutenberg eBook #22114.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Chop three onions, and fry them of a light-brown colour in two ounces of butter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for five minutes.
- Put the skate in a baking dish, pour the sauce over it, and also just enough water to reach to its surface.
- Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Baking dish
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Chef's knife
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Cutting board