Cook With Elizabeth Toad-In-The-Hole

Press, Volume CIII, Issue 30536, 3 September 1964, Page 2

Cook With Elizabeth Toad-In-The-Hole

Traditionally made with sausages, preferably removed from their skins, Toad-in-the-Hole is many families’ favourite and a dish well worth remembering for a cold night. It is quick and easy, for the batter is made an hour ahead of time, stood until ready and the entire preparation takes only minutes. This dish is also capable of infinite variation. Use trimmed chops or cutlets instead of sausages or pieces of fillet steak. Add a braised onion or a whole tomato and cook in individual dishes: use pork pieces well browned, with an apple quarter added: or make a delicious toad in the hole using that small piece of left-over meat, as given here. THE BATTER Ingredients: 2 cups milk Salt and pepper 2 tablespoons cold water Method: Make a well in the centre of the flour, add eggs and half the milk and stir until smooth. Beat well, add- 1

ing remaining milk and salt and pepper. Stand aside for an hour, add two teaspoons of cold water and pour over the sausages which have been browned a little in very hot dripping. MONDAY TOAD Ingredients: Minced meat Minced onion Breadcrumbs or mashed potato Tomato sauce 1 egg Bacon Toad-in-the-hole batter Method: Combine minced cold meat with fine white breadcrumbs or left over mashed potato, one partly cooked minced onion, sauce and seasonings and one egg, to make a firm paste. Take out small pieces and roll into sausage shapes, with half a rasher of rindless bacon wrapped round. Place in a baking dish with a little dripping and bake in a moderately hot oven until the bacon is crisping. Pour over the batter and cook about 30 minutes, until 1 puffed and golden brown.