Planked (Broiled) Fish
From A text-book of cooking, 1915
A border of potato puff mixture makes a pleasing addition to the fish.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 64. The excerpt below is the record exactly as published.
PLANKED (BROILED) FISH An oak plank, — oue inch in thickness and as long and wide as a large platter, — is a satisfactory device for broil- ing fish. For planking or broiling, fish steaks or thin, flat fish, such as mackerel or bluefish, should be selected. Clean the fish, then place it, skin side down, on the plank. Sprinkle with salt and pepper, and spread with softened or melted butter
Cook this with the app: pantry check, scaling, and the assistant.