pepper to taste, 1 sliced onion, a small bunch of parsley, the juice of
1/2 lemon, hot dripping.
_Mode_.--Cleanse the skate, lay them in a dish, with sufficient vinegar
to cover them; add the salt, pepper, onion, parsley, and lemon-juice,
and let the fish remain in this pickle for 1-1/2 hour. Then drain them
well, flour them, and fry of a nice brown, in hot dripping. They may be
served either with or without sauce. Skate is not good if dressed too
fresh, unless it is crimped; it should, therefore, be kept for a day,
but not long enough to produce a disagreeable smell.
_Time_.--10 minutes. _Average cost_, 4d. per lb.
_Seasonable_ from August to April.
OTHER SPECIES OF SKATE.--Besides the true skate, there are
several other species found in our seas. These are known as the
_white_ skate, the long-nosed skate, and the Homelyn ray, which
are of inferior quality, though often crimped, and sold for true
skate.
TO BAKE SMELTS.