| Summary: | scrod n During the summer, a "scrod" was often Sunday night supper. "Scrod" was the name given a cod prepared in a special way. It was sprinkled with a little salt and left overnight. In the morning, it was washed and dried and perhaps hung on the line to dry. When it was ready for cooking, it was put in a pan in the oven with salt pork over it. It was cooked in / a moderate oven for three quarters to an hour. It was eaten with bread. DNE-cit W. Kirwin, 3/73 JH 3/73 Used I and Sup Used I and Sup 1 Used I schrod, scrad, scraud, scrawd, tom cod [see 'scqurod']
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