BROILED SCROD WITH POTATO BORDER

Young cod that is split down the back and that has had
the backbone removed with the exception of a small portion
near the tail is known as scrod. Such fish is nearly always
broiled, it may be served plain, but it is much more
attractive when potatoes are combined with it in the form
of an artistic border.

To prepare this dish, broil the scrod according to the
directions given here, then place it on a hot platter
and spread butter over it. Boil the desired number of
potatoes until they are tender, and then force them
through a ricer or mash them until they are perfectly
fine. Season with salt, pepper, and butter, and add
sufficient milk to make a paste that is a trifle stiffer
than for mashed potatoes. If desired, raw eggs may also
be beaten into the potatoes to serve as a part of the
moisture. Fill a pastry bag with the potatoes thus prepared
and press them through a rosette tube in any desired
design on the platter around the fish.

Bake in a hot oven until the potatoes are thoroughly
heated and are browned slightly on the top.

Tags: fish recipes|broiled scrod