| 释义 |
scrod U.S.|skrɒd|
Also scrode, schrod.
[Possibly a. Du. † schrood, MDu. schrode piece cut off = OE. scréade shred n. The variant escrod is difficult to explain.
Some U.S. dictionaries have a verb scrod, ‘to shred, to prepare for cooking by tearing in small pieces,’ which they assign as the source of this word.]
A young cod weighing less than three pounds, esp. one that is split and fried or boiled. Also used of young forms of other fishes, esp. the haddock, or a fillet cut from one of these fishes.
1841Spirit of Times 16 Oct. 396/2 Supplied with a few ship biscuit [sic], a dried scrod, a bottle of good swizzle [etc.]. a1873Mrs. Spofford in Casquet Lit. IV. 9/2, I..made the nicest little supper ready—scrod, as brown outside and as white inside as a cocoa-nut is, and cold turkey [etc.]. 1894Outing (U.S.) XXIII. 404/2 Eighteen hundred-weight of scrod. 1949Chicago Tribune 25 Feb. ii. 4/6 As served in famous Boston restaurants, scrod is simply a tail piece of filleted haddock or cod dipped in oil, then bread crumbs and boiled in a moderate oven. 1949O. Nash Versus 54, I lunch and sup on schrod and soup. 1971M. Smith Gypsy in Amber (1975) viii. 60 She slid a fish knife down the flaccid spine of the scrod. 1978J. Carroll Mortal Friends iii. iv. 303 ‘The scrod, please,’ Brady said when the waiter arrived. 1979United States 1980/81 (Penguin Travel Guides) 84 Boston is justly famous for its seafood, especially the ubiquitous scrod, which is actually young cod—or is it grown-up cod cut into fillets? |