Toad-in-the-Hole
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Archive recipe
A historic Victorian British dish of /2 lb. of rump-steak, sheep's kidney, pepper and salt to taste, eggs and milk. Adapted from Toad-in-the-Hole, from The Book of Household Management (1861).
Adapted from Toad-in-the-Hole, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/toad-in-the-hole.md.
The dish
2 of 7 items checked
www.gutenberg.org
2 of 7 items checked · 4 aisles
Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper
Mix the flour with a small quantity of milk at first, to prevent its being lumpy
Add the remainder of the milk and the 3 eggs, which should be well beaten
Put in the salt, stir the batter for about 5 minutes, and pour it over the steak
Place it in a tolerably brisk oven immediately, and bake for 1-1/2 hour
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)