Boiled Skate is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of skate wings boiled in salted water until tender and served with shrimp, lobster or caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Skate.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
314. INGREDIENTS.—1/4 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 1/2 to 1 hour. Average cost, 4d. per lb. Seasonable from August to April.
Modern Redaction
Ingredients:
1 skate or thornback ray (ie 2 wings)
25g salt per 1l of water
shrimp sauce, lobster sauce or caper sauce, to serve
Method:
Wash the skate wings and remove any skin (or the thorns of a thornback ray). Place in a fish kettle then add just enough water to cover. Stir in 25g of salt per 1l of water used.
Bring to a gentle simmer and cook for about 25 minutes, or until the flesh is tender. Transfer the cooked ray to a serving plate and accompany with shrimp sauce, lobster sauce or caper sauce.
