“Crappit 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 dripping), a dessertspoonful of
minced parsley, two parboiled and minced onions, a
teaspoonful of salt, and a quarter as much pepper,
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 ½oz. of dissolved dripping, roll them
in breadcrumbs, let them stand for a minute or two