Clarissa Dickson Wright, Johnny Scott

Dove in the Hole

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Originally “toad in the hole” was made with rump steak rolled up, and then Hannah Glasse in the eighteenth century made it with pigeons. It works very well.

Ingredients

For the batter

  • 1⅔ cups all-purpose flour
  • 3 eggs
  • ⅔ cup

Method

Mix all the batter ingredients together in a blender and let it stand for 1 hour, then stir well.

Preheat the oven to 400°F.

Rub the birds with butter and season well. In a roasting pan, heat the drippings until smoking hot. Pour in a third of the batter and cook for 15