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{{Short description|Traditional English dish}}
{{other uses}}
{{other uses}}
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{{short description|Traditional English dish}}
{{Infobox food
{{Infobox food
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'''Toad in the hole''' or '''sausage toad''' is a traditional English<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA372|date=18 October 2012|publisher=OUP Oxford|isbn=978-0-19-964024-9|pages=372–}}</ref><ref>{{cite book|title=Anglo-Indian Cuisine - A Legacy of Flavours from the Past|author=Bridget White|publisher=AuthorHouse|year=2013|page=xi|url=https://books.google.com/books?id=7Lh_C6UU9FoC&pg=PR11|isbn=9781477251638|access-date=23 August 2018}}</ref> dish consisting of [[sausage]]s in [[Yorkshire pudding]] [[Batter (cooking)|batter]], usually served with [[onion gravy]] and vegetables.<ref name="Baines2014">{{cite book|author=Emily Ansara Baines|title=The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs|url=https://books.google.com/books?id=n76YCAAAQBAJ&pg=PA213|date=3 October 2014|work=F+W Media, Inc.|isbn=978-1-4405-8291-2|pages=213–}}</ref> Historically, the dish has also been prepared using other meats, such as [[rump steak]] and lamb's kidney.
'''Toad in the hole''' is a traditional British<ref name="Ayto2012">{{cite book |author=John Ayto |title=The Diner's Dictionary: Word Origins of Food and Drink |url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA372 |date=18 October 2012 |publisher=OUP Oxford |isbn=978-0-19-964024-9 |pages=372–}}</ref> dish consisting of [[sausage]]s in [[Yorkshire pudding]] [[Batter (cooking)|batter]], usually served with [[onion gravy]] and vegetables.<ref name="Baines2014">{{cite book |author=Emily Ansara Baines |title=The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs |url=https://books.google.com/books?id=n76YCAAAQBAJ&pg=PA213 |date=3 October 2014 |publisher=F+W Media, Inc. |isbn=978-1-4405-8291-2 |pages=213–}}</ref> Historically, the dish has also been prepared using other meats, such as [[rump steak]] and lamb's kidney. In the 21st century, vegetarian and vegan versions have appeared.


==Origins==
==History==
⚫
Batter puddings became popular in the early 18th century.<ref name="Davidson2014">{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA822|date=21 August 2014|publisher=OUP Oxford|isbn=978-0-19-104072-6|pages=822–}}</ref> Cookery writer Jennifer Stead has drawn attention to a description of a recipe identical to toad in the hole from the middle of the century.<ref name="Stead1985">{{cite book|author=Jennifer Stead|title=Georgian Cookery: Recipes & History|url=https://books.google.com/books?id=YZPtAQAACAAJ|year=1985|publisher=English Heritage|isbn=978-1-85074-869-4}}</ref> At this time, [[Northern England|Northerners]] tended to use [[dripping]] to make their puddings crispier, whereas [[Southern England|Southerners]] made softer [[Yorkshire pudding]]s.<ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/16/how-make-perfect-yorkshire-puddings|title=How to cook perfect yorkshire puddings|last=Cloake|first=Felicity|date=15 Feb 2012|website=The Guardian|language=en|access-date=27 September 2018}}</ref>


=== 18th century origins ===
⚫
Dishes like toad in the hole appeared in print as early as 1762, where it was described as a "vulgar" name for a "small piece of beef baked in a large pudding".<ref>{{cite web | first=India | last=Mandelkern | title=The Secret History of Toad-in-a-Hole | work=Homo Gastronomicus | date=11 October 2012 | url=http://homogastronomicus.blogspot.com/2012/10/toad-in-hole-revisited.html | access-date=3 May 2020}}</ref> Toad in the hole was originally created as a way to stretch out meat in poor households.<ref name=":0">{{Cite web|url=https://theculturetrip.com/europe/united-kingdom/england/articles/how-toad-in-the-hole-got-its-name/|title=How Toad-in-the-Hole Got Its Name|last=Lavelle|first=Emma|date=20 June 2017|website=culture trip|access-date=27 September 2018}}</ref> Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, [[Hannah Glasse]]'s ''[[The Art of Cookery]]'' listed a recipe for "pigeon in a hole", calling for pigeon rather than the contemporary sausages.<ref>{{cite news|last1=Hyslop|first1=Leah|title=Potted histories: toad in the hole|url=https://www.telegraph.co.uk/foodanddrink/10185830/Potted-histories-toad-in-the-hole.html|access-date=9 September 2016|work=Telegraph|date=24 July 2013}}</ref> In 1861, [[Isabella Beeton]] listed a similar recipe using rump steak and lamb's kidney, while [[Charles Elmé Francatelli]]'s 1852 recipe mentions "6[[Penny (British pre-decimal coin)|''d''.]] or 1[[Shilling|''s''.]]" worth of any kind of cheap meat.<ref>{{cite book|last=Francatelli|first=Charles Elme|author-link=Charles Elme Francatelli|title=A Plain Cookery Book for the Working Classes|year=1862|isbn=0-946014-15-9}}</ref> This recipe was described as "English cooked-again stewed meat" (''lesso rifatto all'inglese'') or "toad in the Hole", in the first book of modern Italian cuisine,<ref name="Artusi2015">{{cite book|author=Pellegrino Artusi|title=La scienza in cucina e l'arte di mangiar bene|url=https://books.google.com/books?id=U2q4BgAAQBAJ|date=1 February 2015|publisher=E-text|isbn=978-88-97313-74-8}}</ref> which stressed that meat was to be leftover from stews and re-cooked in batter.
⚫
Batter puddings became popular in the early 18th century.<ref name="Davidson2014">{{cite book |author=Alan Davidson |title=The Oxford Companion to Food |url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA822 |date=21 August 2014 |publisher=OUP Oxford |isbn=978-0-19-104072-6 |pages=822–}}</ref> Cookery writer Jennifer Stead has drawn attention to a description of a recipe identical to toad in the hole from the middle of the century.<ref name="Stead1985">{{cite book |author=Jennifer Stead |title=Georgian Cookery: Recipes & History |url=https://books.google.com/books?id=YZPtAQAACAAJ |year=1985 |publisher=English Heritage |isbn=978-1-85074-869-4}}</ref>

⚫
Dishes like toad in the hole appeared in print as early as 1762, when it was described as a "vulgar" name for a "small piece of beef baked in a large pudding".<ref>{{cite web |first=India |last=Mandelkern |title=The Secret History of Toad-in-a-Hole |work=Homo Gastronomicus |date=11 October 2012 |url=http://homogastronomicus.blogspot.com/2012/10/toad-in-hole-revisited.html |access-date=3 May 2020}}</ref> Toad in the hole was originally created as a way to stretch out meat in poor households.<ref name=":0">{{Cite web |url=https://theculturetrip.com/europe/united-kingdom/england/articles/how-toad-in-the-hole-got-its-name/ |title=How Toad-in-the-Hole Got Its Name |last=Lavelle |first=Emma |date=20 June 2017 |website=culture trip |access-date=27 September 2018}}</ref> Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, [[Hannah Glasse]]'s ''[[The Art of Cookery]]'' listed a recipe for "pigeon in a hole", calling for [[Squab|pigeon]] rather than sausages.<ref>{{cite news |last1=Hyslop |first1=Leah |title=Potted histories: toad in the hole |url=https://www.telegraph.co.uk/foodanddrink/10185830/Potted-histories-toad-in-the-hole.html |access-date=9 September 2016 |work=Telegraph |date=24 July 2013}}</ref>

=== 19th century ===
In 1861, [[Isabella Beeton]] listed a similar recipe using [[rump steak]] and [[Lamb and mutton#Organ meats / Offal|lamb's kidney]], while [[Charles Elmé Francatelli]]'s 1852 recipe mentions "6[[Penny (British pre-decimal coin)|''d''.]] or 1[[Shilling|''s''.]]" worth of any kind of cheap meat.<ref>{{cite book |last=Francatelli |first=Charles Elme |author-link=Charles Elme Francatelli |title=A Plain Cookery Book for the Working Classes |year=1862 |publisher=Pryor |isbn=0-946014-15-9}}</ref> This recipe was described as "English cooked-again stewed meat" (''lesso rifatto all'inglese'') or "toad in the Hole", in the first book of modern Italian cuisine,<ref name="Artusi2015">{{cite book |author=Pellegrino Artusi |title=La scienza in cucina e l'arte di mangiar bene |url=https://books.google.com/books?id=U2q4BgAAQBAJ |date=1 February 2015 |publisher=E-text |isbn=978-88-97313-74-8}}</ref> which stressed that meat was to be left over from stews and re-cooked in batter.

=== 20th century ===
During World War I, school children were often fed toad in the hole for the midday meal.<ref>{{Cite web |title=What did people eat during World War One? |url=https://www.bbc.co.uk/bitesize/articles/z8kv34j |access-date=2024-02-10 |website=BBC Bitesize |language=en-GB}}</ref>

=== 21st century ===
In 2017, a marketing survey found that 23% of British people had never tried toad in the hole.<ref>{{Cite web |date=2017-10-20 |title=The end of bubble and squeak? Traditional British meals are 'dying out' because diners 'prefer foreign favourites' |url=https://uk.news.yahoo.com/forget-meat-veg-prefer-pizza-stir-fries-traditional-british-food-110004459.html |access-date=2024-02-10 |website=Yahoo News |language=en-GB}}</ref> In the 21st century, vegetarian and vegan versions of toad in the hole appeared. These included vegan versions made with [[Linda McCartney Foods|Linda McCartney Food]]'s vegan sausages<ref>{{Cite web |date=2023-12-15 |title=Vegan toad in the hole |url=https://www.womenshealthmag.com/uk/food/healthy-eating/a46135167/vegan-toad-in-the-hole/ |access-date=2024-02-10 |website=Women's Health |language=en-GB}}</ref><ref>{{Cite web |date=2023-09-04 |title=Vegetarian toad in the hole recipe |url=https://www.goodhousekeeping.com/uk/food/recipes/a29245476/veggie-toad-in-the-hole/ |access-date=2024-02-10 |website=Good Housekeeping |language=en-GB}}</ref> and a vegetarian version published by [[Ravinder Bhogal]] that combined toad in the hole with [[cauliflower cheese]].<ref>{{Cite news |last=Bhogal |first=Ravinder |date=2023-11-18 |title=Pork belly with turnips, celeriac pakora and cauliflower toad in the hole: Ravinder Bhogal's recipes for British winter veg |url=https://www.theguardian.com/food/2023/nov/18/british-winter-veg-recipes-soy-braised-pork-belly-celeriac-rostis-ravinder-bhogal |access-date=2024-02-10 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref>


== Name ==
== Name ==
The dish with leftover meat was originally not called toad in the hole. In the 1787 book ''A Provincial Glossary'', for example, it was referred to as "meat boiled in a crust". The first mention of the word "hole", outside of ''Pigeons in a Hole'' found in the cookbook by Hannah Glasse, appeared in the 1900 publication ''Notes & Queries'', which described the dish as a "batter-pudding with a hole in the middle containing meat".<ref name=":0" /> Despite popular belief, there is no record of the dish ever being made with toad.<ref name=":0" /> The origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, making their heads visible in the earth, just like the sausages peep through the batter.<ref name=":0" /><ref name="McCorquodale2009">{{cite book|author=Duncan McCorquodale|title=A Visual History of Cookery|url=https://books.google.com/books?id=oY0bAQAAMAAJ|year=2009|publisher=Black Dog|isbn=978-1-906155-50-6}}</ref> It may also derive from the "[[entombed animal]]" phenomenon of live frogs or toads being found encased in stone, which was a scientific fad of the late 18th century.<ref>{{cite book|title=The Feejee Mermaid and Other Essays in Natural and Unnatural History|author=Jan Bondeson|publisher=Cornell University Press|year=1999|page=297|isbn=9780801436093|url=https://books.google.com/books?id=zsQAc_QlB5cC|access-date=23 August 2018}}</ref>
The dish with left over meat was originally not called toad in the hole. In the 1787 book ''A Provincial Glossary'' by [[Francis Grose]], for example, "toad in a hole" was referred to as "meat boiled in a crust", though a 28 September 1765 passage in The Newcastle Chronicle reads, "No, you shall lay on the common side of the world; like a toad in a hole that is bak'd for the Devil's dinner". The first appearance of the word "hole" in the dish's name, not counting ''Pigeons in a Hole'' found in the cookbook by Hannah Glasse, appeared in the 1900 publication ''Notes & Queries'', which described the dish as a "batter-pudding with a hole in the middle containing meat".<ref name=":0" /> Despite popular belief, there is no record of the dish ever being made with toad.<ref name=":0" />
The origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, with their heads poking out, just as sausages peep through the batter.<ref name=":0" /><ref name="McCorquodale2009">{{cite book |author=Duncan McCorquodale |title=A Visual History of Cookery |url=https://books.google.com/books?id=oY0bAQAAMAAJ |year=2009 |publisher=Black Dog |isbn=978-1-906155-50-6}}</ref> It may also derive from the "[[living entombed animal]]" phenomenon of live frogs or toads supposedly being found encased in stone, which was a popular hoax / false belief of the late 18th century.<ref>{{cite book |title=The Feejee Mermaid and Other Essays in Natural and Unnatural History |author=Jan Bondeson |publisher=Cornell University Press |year=1999 |page=297 |isbn=9780801436093 |url=https://books.google.com/books?id=zsQAc_QlB5cC |access-date=23 August 2018}}</ref>

The term is sometimes used for "[[egg in the basket]]" (an egg fried in a hole of a slice of bread).<ref>{{Cite web |last=Barrett |first=Grant |date=2012-11-17 |title=Names for an Egg in Toast Dish |url=https://www.waywordradio.org/names-for-egg-in-toast-dish/ |access-date=2023-02-20 |website=A Way with Words, a fun radio show and podcast about language |language=en-US}}</ref>


== See also ==
== See also ==
{{portal|Food}}
{{portal|Food}}
* [[Corn dog]]
* [[English cuisine]]
* [[English cuisine]]
* [[List of meat dishes]]
* [[List of meat dishes]]

Revision as of 23:19, 28 August 2024

For other uses, see Toad in the hole (disambiguation).
Toad in the hole
Toad in the hole, ready to be served
Alternative namesSausage toad
Place of originUnited Kingdom
Region or stateEngland
Serving temperatureHot
Main ingredientsSausages, Yorkshire pudding batter, onion gravy

Toad in the hole is a traditional British[1] dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables.[2] Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. In the 21st century, vegetarian and vegan versions have appeared.

History

18th century origins

Batter puddings became popular in the early 18th century.[3] Cookery writer Jennifer Stead has drawn attention to a description of a recipe identical to toad in the hole from the middle of the century.[4]

Dishes like toad in the hole appeared in print as early as 1762, when it was described as a "vulgar" name for a "small piece of beef baked in a large pudding".[5] Toad in the hole was originally created as a way to stretch out meat in poor households.[6] Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, Hannah Glasse's The Art of Cookery listed a recipe for "pigeon in a hole", calling for pigeon rather than sausages.[7]

19th century

In 1861, Isabella Beeton listed a similar recipe using rump steak and lamb's kidney, while Charles Elmé Francatelli's 1852 recipe mentions "6d. or 1s." worth of any kind of cheap meat.[8] This recipe was described as "English cooked-again stewed meat" (lesso rifatto all'inglese) or "toad in the Hole", in the first book of modern Italian cuisine,[9] which stressed that meat was to be left over from stews and re-cooked in batter.

20th century

During World War I, school children were often fed toad in the hole for the midday meal.[10]

21st century

In 2017, a marketing survey found that 23% of British people had never tried toad in the hole.[11] In the 21st century, vegetarian and vegan versions of toad in the hole appeared. These included vegan versions made with Linda McCartney Food's vegan sausages[12][13] and a vegetarian version published by Ravinder Bhogal that combined toad in the hole with cauliflower cheese.[14]

Name

The dish with left over meat was originally not called toad in the hole. In the 1787 book A Provincial Glossary by Francis Grose, for example, "toad in a hole" was referred to as "meat boiled in a crust", though a 28 September 1765 passage in The Newcastle Chronicle reads, "No, you shall lay on the common side of the world; like a toad in a hole that is bak'd for the Devil's dinner". The first appearance of the word "hole" in the dish's name, not counting Pigeons in a Hole found in the cookbook by Hannah Glasse, appeared in the 1900 publication Notes & Queries, which described the dish as a "batter-pudding with a hole in the middle containing meat".[6] Despite popular belief, there is no record of the dish ever being made with toad.[6]

The origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, with their heads poking out, just as sausages peep through the batter.[6][15] It may also derive from the "living entombed animal" phenomenon of live frogs or toads supposedly being found encased in stone, which was a popular hoax / false belief of the late 18th century.[16]

The term is sometimes used for "egg in the basket" (an egg fried in a hole of a slice of bread).[17]

See also

References

  1. ^ John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. OUP Oxford. pp. 372–. ISBN 978-0-19-964024-9.
  2. ^ Emily Ansara Baines (3 October 2014). The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs. F+W Media, Inc. pp. 213–. ISBN 978-1-4405-8291-2.
  3. ^ Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 822–. ISBN 978-0-19-104072-6.
  4. ^ Jennifer Stead (1985). Georgian Cookery: Recipes & History. English Heritage. ISBN 978-1-85074-869-4.
  5. ^ Mandelkern, India (11 October 2012). "The Secret History of Toad-in-a-Hole". Homo Gastronomicus. Retrieved 3 May 2020.
  6. ^ a b c d Lavelle, Emma (20 June 2017). "How Toad-in-the-Hole Got Its Name". culture trip. Retrieved 27 September 2018.
  7. ^ Hyslop, Leah (24 July 2013). "Potted histories: toad in the hole". Telegraph. Retrieved 9 September 2016.
  8. ^ Francatelli, Charles Elme (1862). A Plain Cookery Book for the Working Classes. Pryor. ISBN 0-946014-15-9.
  9. ^ Pellegrino Artusi (1 February 2015). La scienza in cucina e l'arte di mangiar bene. E-text. ISBN 978-88-97313-74-8.
  10. ^ "What did people eat during World War One?". BBC Bitesize. Retrieved 10 February 2024.
  11. ^ "The end of bubble and squeak? Traditional British meals are 'dying out' because diners 'prefer foreign favourites'". Yahoo News. 20 October 2017. Retrieved 10 February 2024.
  12. ^ "Vegan toad in the hole". Women's Health. 15 December 2023. Retrieved 10 February 2024.
  13. ^ "Vegetarian toad in the hole recipe". Good Housekeeping. 4 September 2023. Retrieved 10 February 2024.
  14. ^ Bhogal, Ravinder (18 November 2023). "Pork belly with turnips, celeriac pakora and cauliflower toad in the hole: Ravinder Bhogal's recipes for British winter veg". The Guardian. ISSN 0261-3077. Retrieved 10 February 2024.
  15. ^ Duncan McCorquodale (2009). A Visual History of Cookery. Black Dog. ISBN 978-1-906155-50-6.
  16. ^ Jan Bondeson (1999). The Feejee Mermaid and Other Essays in Natural and Unnatural History. Cornell University Press. p. 297. ISBN 9780801436093. Retrieved 23 August 2018.
  17. ^ Barrett, Grant (17 November 2012). "Names for an Egg in Toast Dish". A Way with Words, a fun radio show and podcast about language. Retrieved 20 February 2023.
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