Planked Chops
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 35. The excerpt below is the record exactly as published.
PLANKED CHOPS Broil some thick chops on one side and arrange them cooked side down, overlapping each other on the hot plank. Season with salt, pepper and butter. Cook for twenty minutes, basting fre- quently. Decorate with a border of mashed potatoes pressed through a bag and a star tube. Fill in with hot vegetables
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