Lexic.us

Definition of Scrod

1. Noun. Flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled.

2. Noun. Young Atlantic cod or haddock especially one split and boned for cooking.

Definition of Scrod

1. n. A young codfish, especially when cut open on the back and dressed.

Definition of Scrod

1. Noun. A generic term for a young (2-lb or less) cod or, less frequently, haddock, split and deboned; rather than a particular type of fish. The term is rare outside of New England and New York. ¹

2. Verb. (nonstandard New England humorous) (past of screw) ¹

¹ Source: wiktionary.com

Definition of Scrod

1. a young cod [n -S]

Lexicographical Neighbors of Scrod

scriving scroag scroags scrobble scrobbled scrobbles scrobbling scrobe scrobes scrobicula

scrobiculae scrobicular scrobiculate scrobiculated scrobiculus cordis scrod (current term) scroddled scroddles scroddling scrode

scrods scrofula scrofulae scrofulas scrofulide scrofulides scrofuloderma scrofuloses scrofulosis

Literary usage of Scrod

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"scrod. — Small codfish no larger than our tomcod are called scrod in Eastern Massachusetts. After they have been corned over night, they are broiled and ..."

2. The American Matron: Or Practical and Scientific Cookery by A housekeeper (1851)
"BROILED scrod. Take a small cod and split it, or the tail of a large one; sprinkle it with salt, and let it remain over night. In the morning, wash off the ..."

3. The Book of Boston by Robert Shackleton (1916)
"... the scrod—which is really a little cod, although even Bostonians cannot always tell when the scrod becomes a cod or when a cod is still a scrod. ..."

4. The Book of Boston by Robert Shackleton (1916)
"... the scrod—which is really a little cod, although even Bostonians cannot always tell when the scrod becomes a cod or when a cod is still a scrod. ..."

5. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"Broiled scrod A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. scrod are always broiled, ..."

6. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Broiled scrod. A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. scrod are always broiled, ..."

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