pescatariangluten-freenut-freeegg-freesoy-free
Planked Fish
From The Cook County cook book, 1912
Serves 2
Serve on the plank with parsley and lemon.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.
PLANKED FISH IN FRONT OF A WOOD FIRE.— For this select whitefish or shad, although any *whitefish is good planked. Secure a plank the size of your oven, or one that will fit the 'broiling chamber of the gas stove. The plank must be at least 1 inch thick, a little wider than the fish, as long as the oven, and composed of hardwood, as oak, hickory or ash. Put the plank before the fire until very hot. Split the fish down the back, wash and wipe dry, baste with butter, and dust with salt
Cook this with the app: pantry check, scaling, and the assistant.