Archive recipe

Skate with Caper Sauce (a la Francaise)

Name: Skate with Caper Sauce (a la Francaise)
Ingredients: 2 or 3 slices of skate; 1/2 pint of vinegar; 2 oz. of salt; 1/2 teaspoonful of pepper; 1 sliced onion; a small bunch of parsley; 2 bay-leaves; 2 or 3 sprigs of thyme

A historic Victorian British dish of skate, vinegar, onion, bunch of parsley and bay-leaves. Adapted from Skate with Caper Sauce (a la Francaise), from The Book of Household Management (1861).

Adapted from Skate with Caper Sauce (a la Francaise), in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/skate-with-caper-sauce-a-la-francaise.md.

The dish

3 of 8 items checked

Skate with Caper Sauce (a la Francaise)

www.gutenberg.org

3 of 8 items checked · 4 aisles

Produce

1onionChecked by You
1 smallbunch of parsley

Oils & Vinegars

½ pintvinegarChecked by You

Spices & Seasoning

2 ozsalt
½ tsppepper
2bay-leaves
2–3 sprigssthymeChecked by You

Other

2–3 slicesskate

Cooking Instructions

Put in a fish-kettle all the above ingredients
Simmer the skate in them till tender
When it is done, skin it neatly, and pour over it some of the liquor in which it has been boiling
Drain it, put it on a hot dish
Pour over it caper sauce, and send some of the latter to table in a tureen

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)