PLANKED FISH
("The Settlement" Cook-Book, 1903)
Fish is planked when baked on a board (hickory, oak or ash) in the oven. Place the board in oven until very hot. Place the fish on board, season with salt and pepper and a little butter, or split it and place it skin down on the board; brush with butter and dust with salt and pepper. Baste often with melted butter, and bake until a golden brown. Serve with parsley, lemon or pickles sliced. Whitefish is best served in this style.
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