Ingredients
- 36 fish
Directions
In a coal stove it requires a very hot oven to plank a fish properly; but the even, strong heat of the gas stove is ideal. Light both burners under the oven, and put the plank in the oven for fifteen min- utes. Turn it about, up and down several times, that it may become thoroughly heated all through. Split the fish down the back, lay on the plank, skin side down. Brush it over with butter or salt pork drippings, and dust with pepper and salt. Put into the oven directly under the flame, or into the coal stove in a very hot oven for thirty or forty min- utes to bake. In a cup put plenty of melted butter, a little lemon juice, and a seasoning of cayenne pepper. Keep it hot and baste the fish often with it.
Planks for the purpose can be easily bought. When using a new one, it is well to rub it over with sweet olive oil before placing the fish upon it. After a little time it will become well seasoned, and will retain enough of the juices to keep the fish from sticking. Never wash a fish plank; rub it clean and
36 FISH, LOBSTER, SHELL-FISH.
keep in a muslin bag, away from the dust. Shad, butter fish, Spanish mackerel, pompano, trout, salmon, and white fish are at their best when planked.