Skip to main content

Toad-in-the-hole

From an old cookbook · modernised transcription
Jump to recipe ↓

Toad-in-the-hole

Ingredients

Directions

  1. oven at first, turned in half an hour, then moved into the cooler part of the oven for the second hour’s cooking. Potatoes baked in this way should be served in a folded napkin, and eaten with a little butter and salt.

  2. Many of the dishes you learn here would make an excellent hot tea or supper for working men when they come home after a hard day’s toil. Often they are unable to spare time from their work to get home to dinner, and must put up with cold food ; and in this case, they should always be able to look forward to a comfortable, well-cooked, nicely-served tea on their return. You may be quite sure of this, — that if all working men were greeted with the scent of something good to eat when they came in tired ; if the home were tidy and clean, and the hearth well swept, and the wife and children bright and smiling, few indeed of the men would care to start out again for the “public,” to waste their substance and their health in drink. The craving for comfort which we all have must be satisfied at home , and it is in the power of every one of us, when we are^ women, to make a home happy or miserable. This may seem to you not to have much to do with learning to cook ; but if you think so, you are mistaken, for it is our duty, as well as our wisdom, to learn all the arts that make home bright, and those who live in it happy and content.

  3. Another nice dish is Savoury Potatoes. It is made by placing potatoes, thinly pared, in a tin dish, with three or four ounces of dripping, sprinkling them with flour from a dredger, and sage and onion (finely chopped), and baking them for an hour or more, according to size. Cold potatoes, sliced and fried ; or raw potatoes, sliced extremely thin, and fried dry, are also very good. But for the last it is necessary to use butter or oil, and the potatoes must not be put into the pan until the heat has been proved to be sufficient by throwing in a crumb of bread, which should brown in less than a minute.

By Richmond, I. L. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

You might also like