Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
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.