Planked Steak
Select a steak almost two inches thick, trim off fat and make the outline of the steak good. Sear it on both sides on a hot griddle or pan, using no fat of any kind. Butter a plank of the correct size, arrange a border of Duchess potatoes and place the steak on the plank. Also have on hand various kinds of cooked vegetables such as stuffed tomatoes or green peppers, small boiled onions, peas, string beans and cubes of carrot or turnip. Ar- 4 range these around the steak so that the board is entirely concealed. Place in the oven until the potato border is nicely browned and all the vegetables re-heated. On removing it from the oven, spread at once with butter into which has been rubbed finely chopped parsley, salt and paprika. Send to table upon the plank.