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.