Mutton Toad-in-the-Hole is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold, cooked mutton and mutton kidneys baked in a milk, butter and flour batter. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Toad-in-the-Hole.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TOAD-IN-THE-HOLE (Cold Meat Cookery).
743. INGREDIENTS.—6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few slices of cold mutton, pepper and salt to taste, 2 kidneys.
Mode.—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.
Time.—Rather more than 1 hour.
Average cost, exclusive of the cold meat, 8d.
Seasonable at any time.
Modern Redaction
Ingredients:
180g plain flour
600ml milk
3 eggs
butter
6 sliced of cold, cooked, mutton
salt and freshly-ground black pepper, to taste
2 kidneys
Method:
Whisk together the flour, milk and eggs to make a smooth batter. Butter a baking dish thoroughly then pour in the batter and add the sliced mutton (these should be well seasoned with salt and black pepper). Core and dice the kidneys then scatter over the batter.
Transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the batter is well risen and golden and the dish is piping hot. Serve hot, cut into squares.
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