Toad-in-a-Hole Forcemeat

Ingredients

• put a layer in a greased pie-dish
• beaten-up bread soaked for an hour in milk
• five ounces of flour
• four table-spoonfuls of cold water
• a small pinch of salt
• a pint of new milk
• two eggs well-beaten

Method

1. 1

   Layer forcemeat and soaked bread in a greased pie-dish.

2. 2

   Pour over a batter made of flour, water, salt, milk, and beaten eggs.

3. 3

   Bake in a moderately hot oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1989. The excerpt below is the record exactly as published.

two eggs well beaten, and half a pint of milk. ' Have ready a buttered puddiag-basin, pour in I the mixture, cover with a wetted and floured cloth, tie doven tightly, and boil one hour I and a quarter. Serve with rich brown gravy I round it. 13. Pudding, Boiled. Make a crust as for No. 11 ; roll out half an inch thick, hne a buttered basin, and put in it small pieces of cross-grain-cut mutton, over the first layer sprinkle pepper and salt, and put thinly-sliced boiled potatoes ; repeat alternately until you have fiUed the basin, then pour in a mixture made of a tea-cupful of water or stock, a tea-spoonful of Harvey Sauce, a quarter of a tea-spoonful of chutnee, and a little colouring. Cover up with crust, tie down wdth a floured cloth, and boil an hour and a half. Serve with a boat of brown gravy. lA. Pudding, Forcemeat. Soak a pound of bread in milk ; beat it up smooth with half a pound of forcemeat, thg yolks of two eggs, and seasoning if required. When ready to laake, stir in the whites of the eggs beaten well. Bake in a greased pie-dish half an hour. 15. Forcemeat. Cut a pound of fresh pork into tliin slices. Jlix two ounces of fine bread-crumbs with a tea-spoonful of salt, half ditto of pepper, and ditto of dried and rubbed sage ; poiu- over the meat a tea-cupful of good gravy made from Australian meat. When you have thoroughly mixed the pork and the seasoning, add one j)ound of Australian mince ; mix all well to- gether, and use as required. 16. Forcemeat Balls. Flour your hands : take a table-spoonful of forcemeat, roll into balls, fry in Australian fat about seven minutes. Serve on a napkin with a garnish of parsley and a little good thick brown gravy in a boat. 17. Sausages. Fill small skins with forcemeat highly sea- soned, prick and fry in Australian fat. Serve on buttered toast dipped in hot broth. 18. Pudding, Sausage. Prepare a crust as for No. 11; fill with skinned sausages, pour in half a tea-cupful of good gravy, lay on the top some slices of good bacon fried, cover all with crust; tie, and boil an hour and a half. 19. Sausages, Bologna. Take equal quantities of fat and lean bacon, veal, pork, and beef suet, and double the quan- tity of Austialian beef ; chop fine in a mincing machine, season with pepper and salt and dried sage rubbed. Have I'eady a well- washed skin, fill and prick, boil an hour, and lay on straw to dry. These sausages may be smoked Uke hams. 20. Toad-in-a-Hole Forcemeat. If you have more than will fill a skin of No 19, put a layer in a greased pie-dish, then a layer of beaten-up bread soaked for an hour in milk, and so on till the pic-dish is full ; pour over it a batter made of five • TIN (972) TIN of flom-, foui- table-spoonfuls of cold water, a small pinch of salt, a pint of new milk

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