{"id":5738,"slug":"planked-black-bass","title":"Planked black bass.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a whole black bass","salt and pepper","butter","potato croquette preparation","two spoonfuls of maître d'hôtel butter","parsley in branches","quartered lemons"],"ingredients_norm":["whole black bass","salt and pepper","butter","potato croquette preparation","maitre d'hotel butter","parsley in branch","lemon"],"steps":["Season a whole black bass with salt and pepper, and lay on a buttered plank.","Put a little butter on top of the fish, and set in oven to bake.","When the fish is done make a border around the edge of the plank with potato croquette preparation, using a pastry bag with a star tube to squeeze the potato through.","Then set back in oven and cook until the border is brown.","Pour two spoonfuls of maître d'hôtel butter over the fish, and garnish with parsley in branches and quartered lemons."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w94:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"138514590c66115b6ae320262b164ab42e4c6b6c555b2bd3b758dad674573af4","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/planked-black-bass"}