TOAD IN THE HOLE
Ingredients :-
1½ lbs ( one and a half lbs. ) of rump-steak, 1 sheep's kidney; pepper and salt to taste.
For the batter :- 3 eggs ; 1 pint of milk; 4 tablespoonfuls of flour; ½ ( half ) a spoonful of salt.
Mode. 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, 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 in a tolerably brisk oven immediately, and bake for 1 hour 30 minutes.
Time: 1 hour 30 minutes
Average cost: 1s.9d.
Sufficient: 4 or 5 persons.
Seasonable: Any time.
Mrs BEETON
TOAD-IN-THE-HOLE ( Modern Recipe )
Ingredient
1 lb. pork sausages
Batter :- ¼ lb. (quarter of a lb.) plain or self-raising flour, large
pinch salt, 1 standard egg, ½ (half) a pint of milk, 1 tablespoon melted butter
Sift flour and salt into bowl; Beat the unbeaten egg and the first half of the milk and melted butter to a smooth creamy batter ( the batter will rise satisfactorily if beaten briskly for a short time ) ; Stir in remaining milk and use as required.
Arrange 1 lb. pork sausages into a 10inch - 12 inch baking tin; Most sausages can be cooked in their own fat. Other
sausages however especially thin or skinless ones might need the addition of 1 to 2 oz. butter. Bake just above
centre of a hot oven for 10 minutes ; Remove from oven, pour in Batter ; Bake just above centre of oven for 30
minutes; Reduce temperature to fairly hot, bake for a further 15 to 20 minutes.
Serves 4 to 6.
Favored during the eighteenth century - Thomas Bridges's A Burlesque Translation of Homer, 2 vols., 1767.
We therefore cook'd him up a dish
Of lean bull-beef with cabbage fried,
And a full pot of beer beside:
Bubble they call this dish, and squeak;
Our taylors dine on't thrice a week.
Ingredients :-
Boil, chop, and fry it, with a little butter, pepper,
and salt, some cabbage, and lay it on slices of underdone beef, lightly fried.
Mrs. Rundell's cook book
Choose leg, shoulder, loin, best end neck or stuffed boned breast, allow approximately ¾ lb. of any cut per person , 1 oz. butter, melted .
Tie or skewer joint into neat shape ; Stand in a roasting tin ; Brush with butter ; Put into centre of hot oven
; Immediately reduce temperature to moderate continue roasting for required amount of time, allowing 25 minutes
per lb. and 25 minutes over. Do not baste, transfer joint to carving board or dish. Remove string or skewers ;
Serve with either Gravy, Mint Sauce, or Onion Roast and / or Boiled Potatoes, Green vegetables to taste
ROAST MUTTON
Follow the same recipe and method Allow 30 minutes per lb. Roasting time and 30 minutes over.
Ingredients
Hot Water Crust Pastry : ½ lb. ( half a lb. ) pork sausage meat, 1lb. raw game (pheasant, partridge, pigeon or
a mixture) ¾ lb. rump steak ¼ lb.(quarter of a lb.) lean bacon, 2 pickled walnuts, 1 small peeled
onion ½ (half) a level teaspoon mixed herbs, ½ (half) a pint stock, Beaten egg for brushing, 2 level
teaspoons gelatine.
Roll out two-thirds of Pastry. Use to line raised pie mould or 7 inch loose-bottomed cake tin. Cover base neatly
with sausage meat ; Cut game into neat pieces ; Discard bones, skin and gristle. Cut steak into dice. Chop bacon
and pickled walnuts. Grate onion. ;. Put game, steak, bacon, walnuts and onion into bowl. Add herbs and mix well.
Put into pie mould or cake tin. Pour in ½ a pint of stock.; Roll out remaining Pastry into lid. Moisten
edges with water and cover pie. Press edges of lining Pastry and lid well together to seal, trim away any surplus
;. Brush top with egg. Decorate with pastry leaves (cut from trimmings). Brush with more egg. Make hole in top
to allow steam to escape.
Stand on baking tray. Transfer to centre of fairly hot oven Bake for 30 minutes ; Reduce oven temperature to moderate, Bake further l hours 45 minutes to 2 hours. Cover top with greaseproof paper during last 30 minutes to prevent the pastry from, browning too much ; Remove pie from oven. Bring remaining stock to boil. Shower in gelatine and stir until dissolved. Pour into pie through hole in top.
Leave Pie in cool for 12 hours ; Remove cake tin or mould just before serving.
Serves 6 to 8
Ingredients
1 pheasant (young for preference) plucked, drawn and trussed,
2 ozs. rump steak, 4 rashers streaky bacon, 3 ozs. butter, melted, Plain flour
To Garnish :- Watercress 2 ozs.
fresh breadcrumbs fried in 2 ozs. Butter , Gravy , Chips Green Salad
Stand pheasant in roasting tin. Place steak inside bird (this helps to keep it moist during cooking). ; Cover pheasant
breast with bacon rashers ; Coat with melted butter. Roast just above centre of fairly hot oven for 30 minutes,
besting frequently. Remove from oven, lift off bacon and 'froth' the breast. (To do this, baste breast well with
butter, dredge with flour and baste again.)
Return to oven for further 15 to 20 minutes (or until golden brown and frothy). Transfer to warm serving platter.
Remove trussing string. Garnish with watercress in the vent, accompany with small dish of fried breadcrumbs (for
sprinkling over each portion), Bread Sauce, Gravy, chips and Salad.
Serves 4.
Ingredients
1 duckling ( 4 to 5 lb.) 1 level tablespoon flour, Coarsely-grated
peel and juice of 2 medium-sized oranges, 2 tablespoons dry red wine, 2 level tablespoons redcurrant jelly, ½
(half) wine glass dry sherry Seasoning to taste
Garnish 2 thinly-sliced peeled oranges, Watercress
Roast duckling until cooked. Transfer to warm platter and keep hot. Pour off
all but 1 tablespoon of fat from the roasting tin; Stand tin over medium heat, stir in flour. Cook for 2 minutes
without browning. Add orange peel, juice, wine, jelly and sherry; Cook gently, stirring, until jelly dissolves
and sauce comes to boil and thickens. Season to taste. Simmer for 2 minutes. Pour over duck ; Garnish with border
of orange slices. Stand watercress at either end of dish.
Serves 4.
