Serve hot in deep dish together. The Web-Foot Cookbook . When the pig is done, take off the head, separate the face from the chop, cut both in two and take off the ears, take out the stuffing, split the pig in two parts lengthways, lay it in the dish with the head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping as will make it sufficiently liquid, put some of it under the pig, and serve the rest in a boat. Facsimile of the 1860 Edition. 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, spread with butter, and sprinkled with salt and pepper.
Haddock is also so dressed. The Art of Cookery Made Plain and Easy , Hanna Glasse. Alexandria, Virginia edition 1805.