Recipe from an unpublished eighteenth-century MS. This is much grander than the usual sausage toad-in-the-hole.


  • 1 pint (6 dl.) batter (pancake batter Basic Recipe 1) into which an extra ½ oz. (15 g.) melted butter has been beaten
  • 4 small fillet steaks, cut in half again
  • 2 tablespoons brandy salt and black pepper
  • 2 oz. (60 g.) finely chopped almonds fried to a light brown
  • ½ pint (3 dl.) very good brown gravy, highly seasoned and fairly thick
  • 2 oz. (60 g.) butter


Put the 8 little steaks on a plate, season them with salt and pepper, pour the brandy over them and leave them while you make the batter.

Put the butter in a baking tin in a hot oven (400° F., gas mark 6) and melt till smoking hot. Pour in the batter, bake for 10 minutes. Take it out, preferably not right out of the oven, and very quickly drop in the steaks, spacing them evenly. The batter should be just enough set to hold them. Spoon a little of the brandy over each and put back in the oven for 15 minutes. The steaks should just show above the batter but may be totally covered: in either case they should be exactly done.

Meanwhile fry the almonds and sprinkle over the batter before you carry it to table. Serve brown gravy separately.