{"id":6350,"slug":"planked-striped-bass","title":"Planked striped bass","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["striped bass","salt","pepper","a little melted butter","butter","potato prepared as for potato croquettes","maître d'hôtel sauce","quartered lemons","parsley in branches"],"ingredients_norm":["striped bass","salt","pepper","little melted butter","butter","potato prepared as for potato croquette","maitre d'hotel sauce","lemon","parsley in branch"],"steps":["Split the bass, remove the bones, place on buttered plank.","Season with salt, pepper and a little melted butter over all.","Bake in oven until nearly done.","Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish.","Put back in oven and bake until nice and brown.","Pour maître d'hôtel sauce on top, garnish with quartered lemons and parsley in branches."],"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:w129:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2dff8a456e014ea6380d9548bc320b305971001997b612cc7fe464c95d5b6e60","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-striped-bass"}