{"id":6303,"slug":"skatefish-au-beurre-noir","title":"Skatefish au beurre noir","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the skate","a little milk","salt","pepper","a little vinegar","a few capers","some chopped parsley","a quarter pound of butter"],"ingredients_norm":["skate","little milk","salt","pepper","little vinegar","few caper","parsley","butter"],"steps":["Place the skate in boiling water for a few minutes, when the skin may readily be scraped off.","Put in cold water, add a little milk to make the fish white, salt, and bring to a boil.","Take off the fire, but leave in the water for ten minutes.","Then put fish on platter.","Salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley.","Put in frying pan a quarter pound of butter, allow to become almost black, and pour over fish."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w127:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4de493a8d8b7c6ff5ddfb5ee5e0f594f1e00d509cd22349e84d37558ac19d279","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/skatefish-au-beurre-noir"}