As most fish, and particularly the small ones used for broiling, contain
almost no fat, it is necessary to supply fat for successful broiling and
improvement of flavor. It is difficult to add fat to the fish while it
is broiling, so, as a rule, the fat is spread over the surface of the
fish after it has been removed from the broiler. The fat may consist of
broiled strips of bacon or salt pork, or it may be merely melted butter
or other fat.
40. 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
in Art. 39. 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.
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