Secure for individual service a small oblong plank, not over four inches in width and six inches long.

Boil a good-sized potato; when done mash it thoroughly, add four tablespoonfuls of milk and a palatable seasoning of salt, and beat it until light and white. Put a small star tube in the end of a pastry bag, and turn in the mashed potato. Select a slice of fish sufficiently large for the patient, wash it in cold water, dry with a soft cloth and dust it with salt. Put the plank in the oven until very hot; if you have a gas stove put it underneath the gas burners, down as near the floor of the stove as possible; when hot, put on the fish, skin side down, dust it with salt, return it to the oven and cook quickly for twenty minutes; by this time the fish should be brown. Take the plank from the oven, press the potatoes through the star tube around the edge of the plank, put the plank back until the potatoes are a golden brown; garnish it with parsley and lemon, and serve at once. This makes a very sightly and palatable dish.