Toad-in-the-Hole
A historical recipe from In camp and kitchen, by Yates, Lucy H. (Lucy Helen) (1912).
A historical recipe
In camp and kitchen: A handy guide for emigrants and settlers, by Yates, Lucy H. (Lucy Helen) (1912). Project Gutenberg eBook #78919.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From In camp and kitchen, by Yates, Lucy H. (Lucy Helen) (1912). Digitised by Project Gutenberg, eBook #78919 (https://www.gutenberg.org/ebooks/78919). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
Method
- Beat four tablespoonfuls of flour and two eggs, and a saltspoonful of salt, together with a little cold milk, adding more milk when the batter is perfectly smooth, enough to make it like thick cream.
- Cut about a pound of beefsteak and one or two kidneys into small pieces, lay them at the bottom of a well buttered baking dish or pie-dish, sprinkle with salt and pepper, and then pour over them the batter.
- Set the dish in a hot oven, but shield the top to keep from scorching before the meat is done through.
- Mutton chops or sausages can be substituted for the beef and kidney, and mushrooms help to give a nice flavour.
- Australian tinned mutton or American corned beef may be used this way also and make a very savoury dish, though less savoury than fresh meat, of course, and therefore where cooked meat is used a little gravy should be made separately and poured over the portions as they are served.
- Fresh meat can be lightly fried before covering it with the batter, to make it more savoury.