Very Nice Skate
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Belgium.
Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Method
- Take skate, or indeed any fish that rolls up easily, make into fillets, dry them well, and sprinkle on each fillet, pepper, salt, a dust of mixed spice, and chopped parsley.
- Roll each fillet up tightly, and pack them tightly into a dish, so that they will not become loose.
- Take vinegar and beer in equal quantities, or, if you do not like to use beer, you must add to the vinegar some whole black pepper, and a good sprinkle of dried and mixed herbs with salt.
- Pour over the fish, tie a piece of buttered paper over the top, and bake for an hour and a quarter (for a medium pie dish) in a moderate oven.
Plating
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