Recipe by Brian Holley
This dish was often served to the ships crew in the ROYAL NAVY during the late 1800s to mid 1950s. It was so popular that the largest portion was served to the rating who could recite the following.It was an old tradition.----------------- Father Dear father come home to us now, The clock in the steeple has struck one, We've Dover soles, lemon soles camasoles too, and polony with pullovers on. We've ice cream and jelly to fill up your evenings and TOAD IN THE HOLE, but the toad has crawled out and we can't get him back in the garage. The babies keep calling for mother each night and the dairy sent news for to shock us, the cows have been feeding on lumps of ice cream and frozen thier poor carburettors.--------------------------- The batter is made by using equal quantities of the eggs, flour and milk. This is an easy, almost one pot dish to cook. Comfort food at it's best.
- 1 lb potato, peel cubed and part boiled
- 1⁄2 lb beef sausage
- 2 eggs, fresh
- flour, self raising
Directions See How It's Made
- Crack the eggs into a measuring cup, note the quantity.
- Place eggs aside and measure to the same level the flour and then the milk.
- Put the ingedients into a bowl with a good pinch of salt and beat them together to make the batter. The more air bubbles you produce the better the batter will be. Place batter in the fridge for 30 minutes.
- In the meantime prepare the potatoes.
- Heat the oven on high heat.
- In medium sized roasting dish, pour enough oil to a depth of 1/2 ". put the dish in the oven to heat the oil, when oil is almost to the point of smoking, place the potato cubes on the bottom of the dish, followed by the sausages. Put dish in the oven for 5 minutes.
- Take batter from fridge and beat again.
- Now pour the batter mix over the sausages and return dish to the oven.
- Cook on high heat till the batter is risen and golen brown.
- Serve with green beans and a good brown gravy.