Planked Fish
From Blue Ribbon and Pure Gold cook book, 1905
A variety of garnishes may be used.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 13. The excerpt below is the record exactly as published.
Planked Fish—Place the fish, cleaned, skin side down on a heated hardwood plank. Dot with fat. Lay narrow strips of bacon or salt pork on fish. Sprinkle with salt and pepper. Bake in hot oven, basting frequently. When the fish is cooked, surround with a border of duchess potatoes, shaping by means of a pastry bag and star tube. Brush the potatoes over with beaten egg yolk mixed with an equal quantity of milk. Let brown in the oven, and serve with maitre d’hétel butter. Garnish with lemon and parsley
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