Planked Fish shad Recipe

Instructions

This most tempting of camping-out delicacies may be indulged in at the home table, and although the outdoor appetite and some of the delicate flavor imparted by cooking before an open fire may be lacking, this manner of cooking some fish, especially shad, is held by the fish-lover to be second to none.
The white-oak planks, with trays for serving the fish without removing from the plank, can be obtained at first-class house-furnishing shops.
They should be seasoned before the first using, by rubbing over with sweet butter and heating in a hot oven until slightly browned, taking care that they do not scorch.
The flavor of the scorched wood will ruin the fish.
The planks should not be washed after using, but should be cleaned by scraping with a dull knife and wiping off with cold water.
While shad is the fish par excellence for planking, any other fish that is usually split down the whole length may be cooked in this way.
Clean and scale the fish and split it open from head to tail.
Place it on the board with the skin side down and fasten it securely with pegs or thumb tacks.
Stand it on end or side before a clear fire or cook under a gas flame.
When nearly done, baste with melted butter and shake salt and melted butter over it.
If it is to be served on a platter, remove the fastenings, slide it off carefully to the hot platter, and garnish with pickled walnuts and some melted butter flavored with walnut catsup.