Crappet Heads
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil: twenty minutes. Sufficient for one per person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 417. The excerpt below is the record exactly as published.
Crappet Heads.— Thoroughly wash the beads of haddocks. Skin them and take out the <'ves. Fill the heads with a forcemeat made by mincing the boiled and skinned roe with double its weight in bread-crumbs, a little finely- chopped parsley, salt, pepper, and nutmeg to taste. Bind this forcemeat together with yolk of egg. Fasten the heads securely with strong thread, place them standing at the bottom of a buttered stewpan, pour fish-soup
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