Skate with Two Sauces

This recipe is given in a Yorkshire manuscript of the eighteenth century. Mrs Glasse in The Art of Cookery Made Plain and Easy (1747) gives much the same recipe, which she calls “To crimp skate”. The dish is interesting because variations of the two sauces, which are really seasoned and flavoured butters, are described both by Apicius and in several medieval manuscripts. The sauces should be served in two small bowls or dishes for each guest, as was the custom in medieval t