> From: Marty Bates >
> Subject: Toad In The Hole
> I was reading about this and would like to make it for my grandkids.

This one is a bit involved, but very good and authentic. It comes from a
British cookbook, the name of which escapes me right now.

Toads-In-A-Hole
Serves 6

6 trimmed lamb neck chops without bone
2 lamb kidneys
1 medium onion, finely grated
1 medium cucumber or 6 mushrooms
1 teaspoon chopped mint
2 eggs
1-1/2 cups flour
1 cup milk
4 tablespoons light beer
salt and pepper

First make the batter by beating the eggs. In a separate bowl, mix together
the flour, pinch of salt and pepper. Add the eggs, beating well, then the
beer, and finally the milk, beating to get rid of any lumps. Leave to stand
to get the air in. Peel and slice cucumber, or wash mushrooms if using
instead, and lightly salt them. Trim the chops and kidneys and grill them
for about a minute on each side to keep in the juices. Put the meat,
drained cucumber or mushrooms, grated onion, and chopped mint into a deep
oven-proof dish and sprinkle with pepper. Give the batter a final beating,
then pour over the contents of the dish. Put the dish, uncovered, into a
preheated 375-degree oven for about one hour or until the batter has risen
and is a nice golden brown color.


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