Boil the skate as above, drain it well, and dish it without a napkin;
put half a pound of butter in a stewpan and set it on the fire till it
gets quite black, then fry half a handful of parsley (that has been well
washed and picked) in it quite crisp, and pour over the fish, then put
five tablespoonfuls of vinegar, with a little pepper and salt, into the
same stewpan, boil it a minute, pour over the fish, put it in the oven
five minutes and serve very hot.