Recipe from an unpublished eighteenth-century MS. This is much grander than the usual sausage toad-in-the-hole.
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.
©1975 The Estate of Elizabeth Ayrton