TOAD-IN-THE-HOLE (Cold Meat Cookery)

Name: TOAD-IN-THE-HOLE (Cold Meat Cookery)
Cuisine: England
Ingredients: 6 oz flour; 1 pint milk; 3 eggs; butter; a few slices of cold mutton; pepper and salt to taste; 2 kidneys

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

6 oz flour
1 pint milk
3 eggs
butter
a few slices of cold mutton
pepper and salt to taste
2 kidneys

Instructions

Make a smooth batter of flour, milk, and eggs in the above proportion;
butter a baking-dish, and pour in the batter.
Into this place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces;
bake about 1 hour, or rather longer, and send it to table in the dish it was baked in.
Oysters or mushrooms may be substituted for the kidneys, and will be found exceedingly good.