Toad in the Hole

Ingredients

• four large table-spoonfuls of flour
• a little salt
• about three-quarters of a pint
• two well beaten eggs
• a small spoonful of baking-powder

Method

1. 1

   Make a smooth paste with flour, salt, and milk.

2. 2

   Add beaten eggs and baking powder before using.

3. 3

   Grease a shallow dish, heat it in the oven, add mutton pieces, and pour batter over.

4. 4

   Bake for about 1.5 hours until set and browned.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 25. The excerpt below is the record exactly as published.

Toad in the hole may be made of it to-morrow. Halve the remaining portion, leaving the best end with as many cutlets as will be required for haricot mutton on Friday ; the other part, or scrag end, may be stewed for to-day. Cut the meat into neat pieces, pepper and salt them, and pack them closely in a stew-pan. Put on the top of them a Spanish onion finely minced, three carrots cut into slices, and two turnips cut into quarters. Cover the saucepan closely, and put it where it will stew as gently as possible in its own gravy. If cooked very slowly indeed, it will not become dry. At the end of an hour and a half turn the meat over. Try the vegetables occasionally, and as soon as they are done enough take them up, and put them in a covered basin in the oven to keep them hot till the meat is ready — that is, till it is tender without being at all ragged. It will require from three to 28 A YEARS COOKERY. four hours’ gentle stewing. Take it up, and throw a little cold water into the stock in order to make the fat rise to the surface. Skim it carefully, and thicken it with a little flour. . Mince the vegetables, and toss them in a saucepan over the fire with a little butter. Put the meat into the gravy for a few minutes to make it hot, lay it on a dish, and put the vegetables in heaps round it. Serve very hot Baked Omelette (August 6th). Dinner. — Soles, filleted and rolled, with brown sauce (March 1st and February 12th) ; Salmi of Pheasant (October 24th) ; Fried Potatoes (February 2nd); Greens (June 4th) ; L&clie Creme (May 7th); Cheese (June 8th). _ Things that must not be Forgotten. 1. If there is not enough pheasant left to make a salmi, the bones, including those of the devilled legs, must be stewed for soup. To make this, put the bones into a saucepan with a large carrot scraped to pulp, a small onion stuck with two cloves, a bunch of parsley, three or four outer sticks of celery, one or two strips of bacon-rind scalded and scraped, half a dozen peppercorns, a pinch of salt, a crust of bread toasted, and as much water or stock as will cover. Jjet the liquid boil, skim it carefully, draw it back, and simmer it gently for three hours. Strain it, rub the vegetables through a sieve, and return the pulp to the soup, boil up again, and serve with fried sippets. Half a glass of sherry thrown in at the last moment will be an improvement. 2. Make the brawn (March 2nd). 3. Bub and turn over the cheeks and the silverside of beef. 4. Do not wash the tin in which the omelette was baked, but wipe it out till it is quite clean with a soft cloth, and keep it in a dry place. January 15th. Breakfast. Luncheon. Dinner. Ham-cured Herrings. Toad hi the Hole. IJaddock, stuffed and baked, Brawn. Macaroni Cheese. or Pheasant Soup. Muffins. Fillet of Beef. Brown and White Bread Horse-radish Sauce. and Butter. Potatoes. Honey. Mashed Parsnips. Porridge. Rice Pudding. Cheese and Watercress. Marketing. For the Day.— If Pheasant Soap is not provided (Note 1, January lfth), a good- sized Haddock. The large haddocks are the best ; Horse-radish, Potatoes, Parsnips, Watercress. Breakfast. — Ham-cured Herrings , like slices of kippered salmon, are delicious appetisers for breakfast ; but as no one could jl YEAR'S COOKERY. 29 eat very much of them, they should be accompanied by something substantial, as brawn. It is probable that half a herring will be plenty for each person. The tins ordinarily sold, price Is., contain twelve fish. To prepare them, put as many as will be required in a dish, and cover them with boiling water. Let them stand twenty minutes, then drain off the liquid, and pour on fresh boiling water. At the end of another twenty minutes take them out, remove the skin and backbone, and serve. The herrings left in the tin will keep in a cool dry place for weeks. Brawn (March 2nd) is more relishing when accompanied by Brawn Sauce. To make this, mix two mustard-spoonfuls of mixed mustard with a dessert-spoonful of brown sugar, a table-spoonful of vinegar, and two table-spoonfuls of oil. If there are any oranges in the house, the grated rind and juice of half a sweet orange will be an improvement. Muffins (January 30th); Porridge (January 25th). Luncheon.— Toad in the Hole— Cut the short end of the neck of mutton into pieces, one with a bone and one without. Put into a bowl four large table-spoonfuls of flour and a little salt, and make a smooth paste with milk, being careful to put in a little at a time, and to beat the batter briskly. When it is quite smooth, add the rest of the milk (about three-quarters of a pint) and two well beaten eggs. Make the batter an hour or two before it is wanted, but beat it up again with a small spoonful of baking-powder

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