Discussion
Just found this fantastic site detailing the origins of some more well known dishes such as Beef Wellington, Stroganoff, Chicken Kiev - along with recipes has an Americanised slant though...
e.g.
[1874]
"Toad-In-The-Hole (a Homely but Savoury Dish)
Ingredients.-1 1/2 lb of rump-steak, 1 sheep's kidney, pepper and salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls of flour, 1/2 saltspoonful of salt.
Mode.--Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper; mix the flour with a small quantity of milk at first, to prevent its being lumpy; add the remainder, and the 3 eggs, which should be well beaten; put in the salt, stir the batter for about 5 minutes, and pour it over the steak. Place it in a tolerably brisk oven immediately, and bake for 1 1/2 hour.
Time.--1 1/2 hour. Average Cost, 2s.
Sufficient for 4 or 5 persons.
Seasonable at any time.
Note.--The remains of cold beef, rather underdone, may be substituted for the steak, and when liked, the smallest possible quanitie of minced onion or shalot may be added."
---Mrs. Beeton's Cook Book [London] 1874 edition (p. 320-1)
http://www.foodtimeline.org/index.html
e.g.
[1874]
"Toad-In-The-Hole (a Homely but Savoury Dish)
Ingredients.-1 1/2 lb of rump-steak, 1 sheep's kidney, pepper and salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls of flour, 1/2 saltspoonful of salt.
Mode.--Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper; mix the flour with a small quantity of milk at first, to prevent its being lumpy; add the remainder, and the 3 eggs, which should be well beaten; put in the salt, stir the batter for about 5 minutes, and pour it over the steak. Place it in a tolerably brisk oven immediately, and bake for 1 1/2 hour.
Time.--1 1/2 hour. Average Cost, 2s.
Sufficient for 4 or 5 persons.
Seasonable at any time.
Note.--The remains of cold beef, rather underdone, may be substituted for the steak, and when liked, the smallest possible quanitie of minced onion or shalot may be added."
---Mrs. Beeton's Cook Book [London] 1874 edition (p. 320-1)
http://www.foodtimeline.org/index.html
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