Scrod is most often broiled, so Mrs. Bliss's recipe for roasting it intrigued us. What would be the difference in taste between a nice piece of broiled scrod, as we've had any number of times at home and in restaurants, and roasted scrod? We were eager to find out.
But there was a prior question in need of an answer: What, exactly, is scrod? In our commentary on this recipe in Northern Hospitality, we discuss the word's etymology--few people have any idea what fish they're eating when they eat scrod, despite its enormous popularity in New England. Read More
Cooking (and Contemplating) New England
Scrode or Young Cod, Roasted--from A Practical Cook Book by Mrs. Bliss (1850)
September 22, 2011
Be the first to comment