Toad in the hole

Toad in the hole

Toad in the hole, ready to be served
Alternative names sausage toad
Main ingredients sausages, Yorkshire pudding, batter, onion gravy
Cookbook: Toad in the hole  Media: Toad in the hole

Toad in the hole or sausage toad is a traditional English dish[1] consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables.[2] Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

Origins

Batter puddings only began to be popular in the early 18th century.[3] Jennifer Stead has drawn attention to a description of a recipe identical to 'toad in the hole' from the middle of the century.[4] In 1747, Hannah Glasse's The Art of Cookery gave a recipe for 'pigeon in a hole', calling for pigeon rather than the contemporary sausages.[5] The dish appears in print as early as 1762, where toad in a hole is referred to as a "vulgar" name for a "small piece of beef baked in a large pudding." [6]

Isabella Beeton in 1861 gives a recipe calling for rump steak and lamb's kidney. Similarly, an 1852 recipe by Charles Elme Francatelli mentions "6d. or 1s. worth of bits and pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over."[7] This recipe was described as "English cooked-again stewed meat" (lesso rifatto all'inglese) or "toad in the Hole", in the first book of modern Italian cuisine,[8] where the meat was nothing but left-over stewed meat cooked again in batter.

The origin of the name 'toad in the hole' is unclear. It is often thought to refer to the sausages peeking out through the gaps in the batter.[9]

See also

References

  1. ↑ John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. pp. 372–. ISBN 978-0-19-964024-9.
  2. ↑ Emily Ansara Baines (3 October 2014). The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs. "F+W Media, Inc.". pp. 213–. ISBN 978-1-4405-8291-2.
  3. ↑ Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 822–. ISBN 978-0-19-104072-6.
  4. ↑ Jennifer Stead (1985). Georgian Cookery: Recipes & History. English Heritage. ISBN 978-1-85074-869-4.
  5. ↑ Hyslop, Leah (24 July 2013). "Potted histories: toad in the hole". Telegraph. Retrieved 9 September 2016.
  6. ↑ India Mandelkern (2012) http://homogastronomicus.blogspot.com/2012/10/toad-in-hole-revisited.html
  7. ↑ Francatelli, Charles Elme (1862). A Plain Cookery Book for the Working Classes. ISBN 0-946014-15-9.
  8. ↑ Pellegrino Artusi (1 February 2015). La scienza in cucina e l'arte di mangiar bene. E-text. ISBN 978-88-97313-74-8.
  9. ↑ Duncan McCorquodale (2009). A Visual History of Cookery. Black Dog. ISBN 978-1-906155-50-6.

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