Very old parsi dish made during the British Raj.
Translated recipe from an ancient cooking book “Vividh Vani” (click for a free download)
Very tender meat from the neck 1/2 ratal cut into small pieces and washed well .
1 cup fine milled wheat flour (any gluten free flour) works
Milk 1/2 Sher
2 eggs
Salt to taste 1 tsp
Butter as needed
Beat the eggs with a fork till fluffy
In a pie dish that is buttered, place the meat.
Sprinkle salt.
In a enamel dish, beat the flour into the eggs, using milk as needed. No lumps. Keep for 3 hours in a copper vessel .
Pour this mixture over the meat and bake till golden brown. In the old days there were no ovens, just a bhathi which is like a fireplace.
You can use cold sausage or chicken.
And this is how the British do it now a day’s https://youtu.be/k0HqhWezM3k?si=jTpTyCWZuB5pUd-i
[…] it or not toad in the hole dish was relished for breakfast India when the British Raj was active. Yes, Parsis liked to eat […]
Toad in the Hole is a British Dish seriously?
Yes Sir. Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread. But in England, it’s sausages cooked in what is essentially Yorkshire pudding.
Fantastic Youtube video by Jamie Oliver
https://youtu.be/k0HqhWezM3k?si=jTpTyCWZuB5pUd-i