“Toad in the hole”的意思、由来-开放百科全书

Toad in the hole or Sausage Toad is a traditional English^[1] and Scottish^[2] dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables.^[3] Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

Origins

Batter puddings became popular in the early 18th century.^[4] Jennifer Stead has drawn attention to a description of a recipe identical to 'toad in the hole' from the middle of the century.^[5] At this time, Northerners tended to use drippings to make their puddings crispier, whereas Southerners made softer Yorkshire puddings.^[6]

Dishes like toad in the hole appeared in print as early as 1762, where it was described as a 'vulgar' name for a 'small piece of beef baked in a large pudding'.^[7] Toad in the hole was originally created as a way to stretch out meat in poor households.^[8] Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, Hannah Glasse's The Art of Cookery listed a recipe for 'pigeon in a hole', calling for pigeon rather than the contemporary sausages.^[9] In 1861, Isabella Beeton listed a similar recipe using rump steak and lamb's kidney, while Charles Elme Francatelli's 1852 recipe mentions '6d. or 1s. worth of any kind of cheap meat. ^[10] This recipe was described as 'English cooked-again stewed meat' (lesso rifatto all'inglese) or 'toad in the Hole', in the first book of modern Italian cuisine,^[11] which stressed that meat was to be left-over from stews and re-cooked in batter.

Name

The dish with leftover meat, was originally not called toad in the hole. In the 1787 book A Provincial Glossary, for example, it was referred to as "meat boiled in a crust". The first mention of the word "hole", outside of Pigeons in a Hole found in the cookbook by Hannah Glasse, appeared in the 1900 publication Notes & Queries, which described the dish as a "batter-pudding with a hole in the middle containing meat". ^[8] Despite popular belief, there is no record of the dish ever being made with toad.^[8] The origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, making their heads visible in the earth, just like the sausages peep through the batter.^[8] ^[12] It may also derive from the "Antediluvian Toad", a phenomenon of live frogs or toads being found encased in stone, which was a scientific fad of the late 18th century.^[13]

See also

References

1. ^{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA372|date=18 October 2012|publisher=OUP Oxford|isbn=978-0-19-964024-9|pages=372–}}
2. ^{{cite book|title=Anglo-Indian Cuisine - A Legacy of Flavours from the Past|author=Bridget White|publisher=AuthorHouse|year=2013|page=xi|url=https://books.google.co.uk/books?id=7Lh_C6UU9FoC&pg=PR11|isbn=9781477251638|accessdate=23 August 2018}}
3. ^{{cite book|author=Emily Ansara Baines|title=The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs|url=https://books.google.com/books?id=n76YCAAAQBAJ&pg=PA213|date=3 October 2014|publisher="F+W Media, Inc."|isbn=978-1-4405-8291-2|pages=213–}}
4. ^{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA822|date=21 August 2014|publisher=OUP Oxford|isbn=978-0-19-104072-6|pages=822–}}
5. ^{{cite book|author=Jennifer Stead|title=Georgian Cookery: Recipes & History|url=https://books.google.com/books?id=YZPtAQAACAAJ|year=1985|publisher=English Heritage|isbn=978-1-85074-869-4}}
6. ^{{Cite web|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/16/how-make-perfect-yorkshire-puddings|title=How to cook perfect yorkshire puddings|last=Cloake|first=Felicity|date=15 Feb 2012|website=the Guardian|language=en|archive-url=|archive-date=|dead-url=|access-date=27 September 2018}}
7. ^India Mandelkern (2012) http://homogastronomicus.blogspot.com/2012/10/toad-in-hole-revisited.html
8. ^¹²³{{Cite web|url=https://theculturetrip.com/europe/united-kingdom/england/articles/how-toad-in-the-hole-got-its-name/|title=How Toad-in-the-Hole Got Its Name|last=Lavelle|first=Emma|date=20 June 2017|website=culture trip|archive-url=|archive-date=|dead-url=|access-date=27 September 2018}}
9. ^{{cite news|last1=Hyslop|first1=Leah|title=Potted histories: toad in the hole|url=https://www.telegraph.co.uk/foodanddrink/10185830/Potted-histories-toad-in-the-hole.html|accessdate=9 September 2016|work=Telegraph|date=24 July 2013}}
10. ^{{cite book|last=Francatelli|first=Charles Elme|authorlink=Charles Elme Francatelli|title=A Plain Cookery Book for the Working Classes|year=1862|isbn=0-946014-15-9}}
11. ^{{cite book|author=Pellegrino Artusi|title=La scienza in cucina e l'arte di mangiar bene|url=https://books.google.com/books?id=U2q4BgAAQBAJ|date=1 February 2015|publisher=E-text|isbn=978-88-97313-74-8}}
12. ^{{cite book|author=Duncan McCorquodale|title=A Visual History of Cookery|url=https://books.google.com/books?id=oY0bAQAAMAAJ|year=2009|publisher=Black Dog|isbn=978-1-906155-50-6}}
13. ^{{cite book|title=The Feejee Mermaid and Other Essays in Natural and Unnatural History|author=Jan Bondeson|publisher=Cornell University Press|year=1999|page=297|isbn=9780801436093|url=https://books.google.co.uk/books?id=zsQAc_QlB5cC|accessdate=23 August 2018}}

Origins

Name

See also

References

External links