Name: Toad-in-the-Hole
Yield: 6 servings
Ingredients: 1.5 cup sifted flour; 0.5 tsp baking powder; 1.5 tsp salt; 1 egg, beaten; 2 cup milk; 3 cup sliced cooked chicken or 6 slices cooked roast beef; 3 tbsp chopped parsley; 0.5 tsp pepper

Meats – Beef, Pork, Lamb, Etc

Serves 6

8 ingredients

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Ingredients

1½ cup sifted flour
½ tsp baking powder
1½ tsp salt
1 egg, beaten
2 cup milk
3 cup sliced cooked chicken or 6 slices cooked roast beef
3 tbsp chopped parsley
½ tsp pepper

Method

Combine the flour, baking powder and 1 teaspoon of the salt into a bowl; stir to blend. Add the egg and milk; beat until smooth.
Preheat the oven to 350 degrees. Place the chicken or beef in a buttered 2-quart casserole. Sprinkle with the parsley, pepper and remaining 1/2 teaspoon salt (optional). Pour the batter over it and bake for 1 hour.

Notes

"Toad-in-the-Hole" originated in England. This version uses precooked (or leftover) poultry or beef. Yield: 4 to 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.