Crimped Skate with Brown Butter is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of skate strips rolled around liver that are boiled in vinegared water and served with brown buttersauce. The full recipe is presented here and I hope you enjoy this classic British version of: Crimped Skate with Brown Butter.
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This is a classic recipe for a Victorian version of Crimped Skate with Brown Butter that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 280.—CR1MPED SKATE WITH BROWN BUTTER.
Boil the skate in water with salt and a little vinegar ; and when done, dish it up with some of the liver and fried parsley ; pour some carefully-prepared brown butter sauce, No. 54, over it, and serve.
This mode of dressing skate, once tried, will ever after continue a favourite with true epicures.
Modern Redaction
Crimped skate is skate wing with the cartilage removed, that's cut into strips and rolled around a piece of the skate (or other) liver. You can do away with the liver, but for this dish the skate wing needs to be cut into strips, rolled and secured with a skewer.
Bring a pan of salted water to a boil, add the vinegar then add the crimped pieces of skate. Return to a boil and cook for about 15 minutes, or until the skate pieces are done through.
Drain, arrange on a serving plate then garnish with fired parsley, pour over brown butter sauce and serve.
