The Thibodaux sentinel. (Thibodaux, La.) 1905-1912, 1910-05-14
PLANK COOKERY
how to Cook and Serve Steak,
Fish OF Game on an
OAK Board.

GOEh, WHICH Is OF ali mSdtS lAs
most gross and indigestible, under
goes a great change during the pro
cess of smoking and its character is
entirely altered. The lean becomes
! comparatively easy of digestion, and
owing TO the change in the gelatine ii
! becomes adapted to meals in which
I tea forms the beverage which is net
the case with any kind of fresh meat
The fat of the pork is likewise
changed to a granular condition, and
is then so easy of digestion, says the
| Queen, that it is frequently ordered
by doctors for consumption, diabetes
and other wasting diseases, instead OF
the more costly and less palatable cod
liver oil.
Such change of character is due en-
tirely to the chemical action of the
smoke wherein the sailed pork is
dried, and bacon factors find that oak
sawdust answers their purpose bet
ter than that from any other kind of
wood. This fact veriies the discov-
cry which was made MANI years ago
By the jewellers in wild American for
ests that fish or flesh placed on a
split log in front of a roaring camp
fire was more savory aid succu'ent
than when cooked by any ether OF
their primitive methods.
Campers, who returned to town life
retained their successful mode OF
cookery. and thus plank cooking be-
came introduced to the home kitchen,
and when once adopted by hotels and
restaurants became fashionable fad
The fashion has crossed the ocean
and bids fair to abide. Many London
restaurants make a specially of plank
cookery, and one firm of manufacture
ers has devoted itself to the manufae
ture OF planks from specially prepared
The fashion has much to commend |
it. for in large establishments wood |
en- planks considerably reduce the |
cost of breakages and replatings. On
this account and yet more by reason
Of the improved favor and increased
plank cookery is worthy
Of trial in small home.
The planks should be of planed oak
rom one inch to one and half inches
n thickness and varying in size &C.
,ording to the food to be cooked on
hem and according to the size of the
, ZEN, and gouged out in grooves like
/ gravy dish or bacon dish when re-
|uired for fat meat or thick portions
II meat 1t is well to have separate
blanks for meat and fish. In large
Establishments distinction is made
'etween planks used for meat, poul-
~ and game, and likewise for fresh
nd dried fish.
The plank must first be scrubbed
nd dried in the open air, and then
is ready for use When required
Or service, a tablespoonful of best
live oil, butter or sweet dripping
lust be rubbed with cloth into the
pper surface of the plank. The :.
lank must be placed in a hot oven :.
r under the broiler Of a gas stove,
nd when it begins to give out a pale
Iue smoke the meat or fish can be
aced on it
Let the food be brushed over with
i've oil or oiled butter or dripping I
Id seasoned with a little pepper, but
, salt.
Allow the usual time for baking or 1
'illing, but turn the food frequent
while it is cooking so that it may
well permeated by the acid of the L
IS which is formed between plank
ID food.
When the food is nearly cooked
AXE a border of mashed potatoes 4
ound the edge of the plank and re- e
m it to the oven until the border "
nicely Drowned. Arrange gri1led IN
natoes. fried onions, boiled peas, III
ans, artichekes, young carrots. n
lssels sprouts or caulifower sprigs as
,ording to fancy within the potato al
rider. Place the plank on a dish or
acial tray, and serve ia dish nj
for king. ar
The planks must never be washed IN
soon as they are removed from IN
dining table they must be wiped ia
an and dried with the cloth used te
greasing the plank, and each co
'uld be placed in a linen bag and IN
lg up until next required-New 're
X SIM ar