Wipe the haddock with a damp cloth ; cut it into
four pieces ; roll the pieces in the flour ; place them
in a stew pan with the milk and the butter. Bring
very slowly to the boil and simmer slowly for about
five minutes. Serve on a very hot plate with the sauce
round it.
MEAT— ROASTING.
63
Crappit Heads. — Required : 3 haddock heads or
a cod’s head ; 2 haddock roes ; 2 haddock livers ; %
lb. oatmeal ; 1 dessert spoonful toasted bread crumbs
or raspings j 1 dessert spoonful chopped parsley , 2
onions (parboiled and chopped) ; % oz. dripping ;
about a teacupful cold water or milk ; 1 teaspoonful
salt ; % teaspoonful pepper✪ Crappit Heads. .
Lay the oatmeal in a dish before the fire, or in the
oven, and stir occasionally until it is quite dry and
slightly browned. Cleanse the heads and wipe them
dry ; remove the eyes from the outside so as not to
make a hole through ; make a stuffing of the oatmeal,
roes, livers, parsley, onions, pepper, and salt. Mix
these thoroughly into a stiff paste with the cold water
or milk ; stuff into the heads and sew them up. Brush
them over with a half ounce melted dripping ; strew
upon them bread crumbs or raspings. Bake in the
oven or before the fire for one to one and a half hours.
If preferred, the heads may be boiled for three quarters
of an hour ; two ounces dripping may be used instead
of the livers ; and stale bread crumbs instead of
oatmeal.
IX.— ROASTING.
Roast of Beef. — Cook according to general
directions, page 38. Garnish with grated horse
radish. Serve Yorkshire pudding with the roast.
Rolled Ribs of Beef. — With a sharp-pointed
knife remove the bones (using them for stock or
gravy). Roll the beef, beginning at the thin end.
Fasten it with string and skewers. Cook according
to general directions at page 38. Remove the string
and skewers before serving.
Roast of Mutton. — Cook according to rules
given at page 38.
c
64
MEAT— ROASTING.
Roast Pork. — Score the skin with a knife; cook
according to rules given at page 38. Serve with
apple or onion sauce.
Roast Heart. — Required: 1 ox heart; y lb. bread
crumbs; 2 oz. dripping or suet; 2 tablespoonfuls milk;
2 onions (previously boiled); y teaspoonful powdered
sage 1 V? teaspoonful salt ; % teaspoonful pepper✪ Roast Heart.
Lay the heart to soak in cold water and salt to draw
out the blood. Clean it well, taking care to remove
all the clots of blood. Cut off all the loose flaps and
the coarse fat ; dry thoroughly. Put the bread crumbs
and dripping into a basin, rub thoroughly together.
Chop the onions finely, add them, the sage, pepper,
salt, and milk. Mix well ; stuff the heart with this
mixture and sew it up. Roast according to general •
directions, and serve very hot. Instead of sage and
onions, minced parsley and mixed herbs may be used.
A Sheep's Heart may be cooked in the same
way. As it is small, it should be roasted either in the
oven or in a pan.
Savoury Roast.— Required : 1 lb. stewing steak
thinly cut in one slice; 3 tablespoonfuls stale bread
crumbs ; 1 small onion (parboiled) ; y teaspoonful
powdered sage ‘,2% oz. dripping ; 1 tablespoonful
milk ; y teaspoonful salt ; y teaspoonful pepper✪ Savoury Roast.
Page 28 · 3 recipe records on this page
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wipe the haddock with a damp cloth ; cut it into four pieces ; roll the pieces in the flour ; place them in a stew pan with the milk and the butter. Bring very slowly to the boil and simmer slowly for about five minutes. Serve on a very hot plate with the sauce round it.
MEAT— ROASTING.
Crappit Heads. — Required : 3 haddock heads or a cod’s head ; 2 haddock roes ; 2 haddock livers ; % lb. oatmeal ; 1 dessert spoonful toasted bread crumbs or raspings j 1 dessert spoonful chopped parsley , 2 onions (parboiled and chopped) ; % oz. dripping ; about a teacupful cold water or milk ; 1 teaspoonful salt ; % teaspoonful pepper. .
Lay the oatmeal in a dish before the fire, or in the oven, and stir occasionally until it is quite dry and slightly browned. Cleanse the heads and wipe them dry ; remove the eyes from the outside so as not to make a hole through ; make a stuffing of the oatmeal, roes, livers, parsley, onions, pepper, and salt. Mix these thoroughly into a stiff paste with the cold water or milk ; stuff into the heads and sew them up. Brush them over with a half ounce melted dripping ; strew upon them bread crumbs or raspings. Bake in the oven or before the fire for one to one and a half hours. If preferred, the heads may be boiled for three quarters of an hour ; two ounces dripping may be used instead of the livers ; and stale bread crumbs instead of oatmeal.
IX.— ROASTING.
Roast of Beef. — Cook according to general directions, page 38. Garnish with grated horse radish. Serve Yorkshire pudding with the roast.
Rolled Ribs of Beef. — With a sharp-pointed knife remove the bones (using them for stock or gravy). Roll the beef, beginning at the thin end. Fasten it with string and skewers. Cook according to general directions at page 38. Remove the string and skewers before serving.
Roast of Mutton. — Cook according to rules given at page 38.
MEAT— ROASTING.
Roast Pork. — Score the skin with a knife; cook according to rules given at page 38. Serve with apple or onion sauce.
Roast Heart. — Required: 1 ox heart; y lb. bread crumbs; 2 oz. dripping or suet; 2 tablespoonfuls milk;
2 onions (previously boiled); y teaspoonful powdered sage 1 V? teaspoonful salt ; % teaspoonful pepper.
Lay the heart to soak in cold water and salt to draw out the blood. Clean it well, taking care to remove all the clots of blood. Cut off all the loose flaps and the coarse fat ; dry thoroughly. Put the bread crumbs and dripping into a basin, rub thoroughly together. Chop the onions finely, add them, the sage, pepper, salt, and milk. Mix well ; stuff the heart with this mixture and sew it up. Roast according to general • directions, and serve very hot. Instead of sage and onions, minced parsley and mixed herbs may be used.
A Sheep's Heart may be cooked in the same way. As it is small, it should be roasted either in the oven or in a pan.
Savoury Roast.— Required : 1 lb. stewing steak thinly cut in one slice; 3 tablespoonfuls stale bread crumbs ; 1 small onion (parboiled) ; y teaspoonful powdered sage ‘,2% oz. dripping ; 1 tablespoonful milk ; y teaspoonful salt ; y teaspoonful pepper.
Records on this page
Crappit HeadsRoast HeartSavoury Roast