Planked Fish Bag-Cooked

Ingredients

• two pounds of fish
• a plank about a half inch in thickness
• a good dust of pepper
• the sweetest of vegetable oils
• a few bits of butter

Method

1. 1

   Prepare a hot plank, grease it, lay seasoned fish on it, slip into a greased bag, and bake for thirty to forty-five minutes.

2. 2

   Serve hot on the plank with garnishes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 13. The excerpt below is the record exactly as published.

a few bits of butter, seal the bag and bake slowly fifteen minutes. Have ready some hot mashed potato well sesasoned with cream and butter. Take the grid and bag from the oven, tear off the top of the bag, spread the potato over the fish like a crust, brush over with a little milk mixed with a portion of an egg yolk and set back in oven for five minutes to brown and glaze, turning the grid with the bag twice during the cooking. Cut open the bag, put the fish balls on a hot platter, garnish and serve plain with a tomato sauce. Fish Souffle. — One pint of boiled halibut? or other delicate fish, freed from bones and skin and mashed to a pulp. Season with one small teaspoonful of salt, a dash of pepper, and one teaspoonful of onion juice. Melt a large tablespoonful of butter in a saucepan, and cook in it for three minutes a tablespoonful of flour. Add slowly a cupful of milk and the seasoned fish pulp. Beat two eggs thoroughly and add the fish to them. Pour all into 36 STANDARD PAPER BAG COOKERY bag, seal and bake twenty minutes in a moderate oven, half an hour. Planked Fish Bag-Cooked.— Planked fish responds beautifully to the paper-bag treatment, and there is no better way of developing the distinctive flavor of any of the delicate white-meated fish. The plank however should not be as thick as that usually required. It must be of hard-wood, hickory, cherry, live oak, cedar or ash — well seasoned and sawed about a half inch in thickness, rounded and tapered at one end like an ironing board. This to accommodate the tail of the fish. If cooking small fish use the oval wood cooking dishes made of maple wood. Make it very hot in the oven or under the gas flame, then grease well with vegetable oil, olive or the refined cotton seed, and lay on it the fish cleaned, split down the back, seasoned, oiled all over with the sweetest of vege- table oils or butter and spread out as flat as possible with the skin side next to the hot board. Slip into the greased bag and fasten tightly. If you use the gas oven for planking your fish, as most of us do, turn on both burn- ers until the oven is very hot. Then set in the fish with a trivet under the bag the same as if you were cooking without the plank. Bake from thirty to forty-five minutes, then serve pip- ing hot on the plank which has been taken out of the bag, set on a big japanned tray and garnished with hot mashed potato pressed through a tube in rose fashion at regular intervals, alternating with mounds of peas or carrot dice, sprigs of watercress or parsley and thin slices of lemon rolled in fine minced parsley. Accompany with sauce tartare or parsley butter. Halibut a la Poulette.— Take two pounds of hali- STANDARD PAPER BAG COOKERY 37 but, arrange in filets, freeing from skin and bone; then cut into narrow strips. Season with salt, pepper and lemon juice; cut two onions in slices and lay on the filets, then set away for half an hour.> At the end of this time have ready one-third cup melted butter or refined vegetable oil. Dip the filets in this, roll, skewer into shape and dredge with flour. Arrange in a well-buttered bag, seal and bake twenty minutes in a moderate oven. Serve with white sauce and two hard boiled eggs, sliced for a garnish. Herring au Gratin. — Soak and filet the herring. Butter a bag and strew the bottom with the bread crumbs well buttered, a layer of grated cheese and a little minced chives or parsley. Sprinkle with pepper and lay in the filets of herring, plain or alternately with sliced tomato. Cover with more crumbs, parsley, cheese and butter, close the bag, and bake fifteen minutes until a good brown. Herrings With Herbs. — Take four dried herrings, bone them, fill the cavities with a little (about half a teaspoonful to each fish) finely minced shallot or chives, and parsley. Add a few fresh breadcrumbs and tiny bits of butter. If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper

Cook this with the app: pantry check, scaling, and the assistant.