Crappit Heads

Ingredients

• 3 haddock heads or a cod’s head
• 2 haddock roes
• 2 haddock livers
• % lb. oatmeal
• 1 dessert spoonful toasted bread crumbs or raspings
• 1 dessert spoonful chopped parsley
• 2 onions (parboiled and chopped)
• % oz. dripping
• about a teacupful cold water or milk
• 1 teaspoonful salt
• % teaspoonful pepper

Method

1. 1

   Lay the oatmeal in a dish before the fire, or in the oven, and stir occasionally until it is quite dry and slightly browned.

2. 2

   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.

3. 3

   Mix these thoroughly into a stiff paste with the cold water or milk; stuff into the heads and sew them up.

4. 4

   Brush them over with a half ounce melted dripping; strew upon them bread crumbs or raspings.

5. 5

   Bake in the oven or before the fire for one to one and a half hours.

6. 6

   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.

As published

This recipe was extracted from The school cookery book (1881), page 28. The excerpt below is the record exactly as published.

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

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