Skip to main content
Main

Toad in the Hole

A baked mutton dish with a batter made from flour, milk, suet, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Toad in the Hole

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the mutton into cutlet shapes and roll in flour, salt, and pepper.

  2. Place the mutton in a dish and pour over the tomato sauce and water.

Make the batter

  1. In a bowl, mix the flour, baking soda, and nutmeg.

  2. Add the milk and melted suet to the flour mixture to create a batter.

Bake

  1. Pour the batter over the mutton in the dish.

  2. Bake in a 350°F (175°C) oven for 1.5 hours.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the batter, which sets and rises as it bakes.
Baking soda
Reacts with the acidic ingredients to lift the batter and lighten its texture.
Skim milk or buttermilk
Hydrates the flour to form the batter and adds moisture to the crumb.
Melted suet
Adds fat that enriches the batter and helps it brown and turn crisp.
Loin of mutton
Provides the main meat, whose juices drip into the batter and add savory flavor.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, milk, pepper, nutmeg, flour, sauce):

  1. Capsicumfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against mutton, milk, pepper, nutmeg, flour, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesMutton BrothMutton Broth292 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes