Crappit Heids

Isle of Lewis

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Ingredients

  • The heads and livers of fresh haddock, oatmeal, pepper, salt, milk

Method

Chop the livers, which must be perfectly fresh, mix them with an equal quantity of raw oatmeal, add pepper and salt, and bind with milk. Stuff the heads with this mixture, and boil them with the fish. The liquor makes good stock for fish soup.

A similar stuffing is made with cods’ livers, but the body, not the head, is stuffed, through the gullet.