THE FINE ART OF PIKE COOKING 



Just a word about that plank. One can split it out of 

 a tree, though the green wood will steam slightly and 

 render the flesh too moist. By far the best plank I 

 have ever employed was a bit of wreckage rescued 

 from Lake Superior. It is easy enough to find wood 

 that can be used, along the shores of any large body of 

 water. Somehow the soaking seems to give the wood 

 a cleansing and sweetening that it otherwise does not 

 have. Of course the plank must be dry in order to 

 secure best results ; if wet, it must be laid away to dry. 

 In a permanent camp the board can be kept from 

 season to season, with proper care. In migratory 

 camping the fisher-cook will be compelled to put 

 up with a poorer plank. Now for the planking of a 

 pike. 



Dress the fish, leaving the head on. Cut down the 

 back, severing the ribs on one side close to the spine, 

 and spread out the fish, fan-shape, skin side to the 

 board, and nail securely. A number of nails will be 

 required, for as the flesh cooks it falls away. I have 

 covered the fish with a coarse wire screen nailed to 

 the board. Worked well. Screen should be of white 

 wire and thoroughly cleansed, certainly. Of course 

 the fish will be salted and peppered to taste. It adds 

 to the flavor, I think, to pin several slices of bacon 

 along the backbone. Set the board up before the fire 

 lengthwise and t.end carefully, keeping an even heat, 

 turning the fish often. Baste with a slice of bacon 

 fastened to a twig, holding it so that the drippings 

 will run over the fish. The secret of successful plank- 

 ing is care, a slow fire, and patience. Serve on the 

 plank on which cooked, garnished with peppergrass, if 

 it can be secured, for its wild flavor is an improve- 



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