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English cookbook, 1820
Page 162
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Toad in a Hole Take some Beef Suet and chop it very small four Eggs and some flour so as to make the Batter stiff put a little into a deep dish then put Steaks either of Beef or Mutton pour the rest of the batter over them - butter the dish well and season the Steaks with pepper and Salt. Bake it. - To Stew Pidgeons Wash and dry your Pidgeons well, season well with beaten Mace white pepper & Salt put them in a Jar with the breast down and to four Pidgeons near half a pound of Butter - stop up your Jar close with a Cloth that not Steam can get out - set it in a Pan of boiling Water and let them Stew an hour and half, then put the gravy that is come from them into a Pan and put to it one Spoonful of white wine, one of Catchup, and a Slice of Lemon - boil it a little and thicken it with flour and butter - lay your Pidgeons
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Toad in a Hole Take some Beef Suet and chop it very small four Eggs and some flour so as to make the Batter stiff put a little into a deep dish then put Steaks either of Beef or Mutton pour the rest of the batter over them - butter the dish well and season the Steaks with pepper and Salt. Bake it. - To Stew Pidgeons Wash and dry your Pidgeons well, season well with beaten Mace white pepper & Salt put them in a Jar with the breast down and to four Pidgeons near half a pound of Butter - stop up your Jar close with a Cloth that not Steam can get out - set it in a Pan of boiling Water and let them Stew an hour and half, then put the gravy that is come from them into a Pan and put to it one Spoonful of white wine, one of Catchup, and a Slice of Lemon - boil it a little and thicken it with flour and butter - lay your Pidgeons
Szathmary Culinary Manuscripts and Cookbooks
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