Crapint Heids

Ingredients

• three good haddocks’ heads
• 4oz. of medium oatmeal
• two haddock roes
• two livers
• a dessertspoonful of minced parsley
• two parboiled and minced onions
• a teaspoonful of salt
• a quarter as much pepper
• about a gill of milk or water
• ½oz. of dissolved dripping

Method

1. 1

   Clean and dry the haddock heads, remove the eyes, toast oatmeal, and make a stuffing with oatmeal, roes, livers, parsley, onions, salt, and pepper mixed with milk or water.

2. 2

   Stuff the heads, sew them up, brush with dripping, roll in breadcrumbs, and bake or toast for 1-1.5 hours.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.

Crapjnt Heids.” — This is an old-fashioned Scotch dish still very popular in some parts of Scotland. Cleanse three good haddocks’ heads (or a cod’s head), wipe them quite dry, and remove the eyes from the outside so as not to make a hole through it. Have ready toasted before the fire or in the oven 4oz. of medium oatmeal (be careful this has been kept stirred so as only to dry and lightly brown it, for if the least “ caught” it is spoiled), and make a stuffing with this and two haddock roes and two livers (or use 2oz. clarified drqiping), a dessertspoonful of minced parsley, two parboiled and minced onions, a teaspoonful of salt, and a quarter as much jicpper, mixing it all to a stiff paste with about a gill of milk or water ; then stuff the heads with this, sewing them up carefully to prevent the farce escaping. Brush them over with ^oz. of dissolved dripping,

Cook this with the app: pantry check, scaling, and the assistant.