2 large broilers

1/4 cup fat

1 teaspoon minced parsley

1 teaspoon minced green pepper 1 teaspoon lemon-juice

1 teaspoon minced onion Salt and pepper 1 pint sauted mushrooms 1 quart seasoned mashed potato Garnishes for plank

Make a savory fat by rubbing the minced parsley, green pepper and onion into the fat. Flavor with lemon-juice, salt and pepper. Split the broilers, sprinkle with salt and pepper and put in a pan. Pour over them a little oil or melted fat and bake them (400° F.) until nearly done (about twenty minutes).

Prepare a plank of proper size, oil it, garnish with a border of potatoes forced through pastry-bag and tube, place the chicken in the center of the plank, arrange around it sauted mushrooms and spread over the chicken the savory fat. Place the plank in a very hot oven ( 500° F.) to brown the potato border and to give the chicken the final cooking. Planked dishes are invariably served on the plank. They may be elaborately garnished with stuffed tomatoes, green peppers and fancifully cut vegetables.