I find Scottish farmhouse cookery book in the french farmhouse

Includes a recipe for "Crappit Heids" -where heads of haddock are stuffed with oatmeal and haddock livers (and it cautions, the livers must be fresh) and it also includes an inspiring recipe for creamed cod with chopped hard boiled eggs and sultana's. Fresh haddock is said to be best in January (hence the 18 c proverb: "A January haddock an' a February hen are nae to be marrowed in ither months ten") It recommends cooking your herring in an inch of fresh sea water, and cautions if fish is old and dry; to steep in beer for one or two days then hang them up on a stick pushed through the eyes and broil them when ready (Meg Dodd 1826)


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