Evening Republican, Volume 17, Number 139, Rensselaer, Jasper County, 11 June 1913 — Planked Steak. [ARTICLE]

Planked Steak.

Wipe, remove superfluous fat amd parboil seven minutes a porterhouse steak or cross-cut of rump steak; cut one and three-fourths inches thick. Butter a plank and arrange a border of duchess potatoes close to the edge, using a pastry bag and tube. Remove steak to plank, put in a hot oven and bake until steak is cooked and potatoes are brojvned. Spread steak with butter, sprinkle with salt, pepper and finely chopped parsley. Garnish top of steak with sauted mushroom caps and put around the steak at equal distances halves of small tomatqes sauted in butter and on top of each tomato a circular slice of cucumber, or you can serve small boiled onions, the tiny ones, seasoned with butter, pepper and salt, or peas or dices of carrots.