Editing Toad in the hole (section)

=== 19th century ===
In 1852, [[Charles Elmé Francatelli]] wrote in his ''A Plain Cookery Book for the Working Classes'', of "a cheap dinner" made from "6[[Penny (British pre-decimal coin)|''d''.]] or 1[[Shilling|''s''.]]" worth of bits or pieces of any kind of meat" baked in a nutmeg-seasoned Yorkshire or suet pudding batter.<ref>{{cite book |last=Francatelli |first=Charles Elme |author-link=Charles Elme Francatelli |title=A Plain Cookery Book for the Working Classes |year=1862 |publisher=Pryor |isbn=0-946014-15-9}}</ref> [[Mrs. Beeton's Book of Household Management]] of 1861, listed two recipes: "''a homely but savoury dish''" from [[rump steak]] and [[Lamb and mutton#Organ meats / Offal|sheeps's kidney]], and another made with cold mutton with kidneys, oysters or mushrooms.<ref name="Beeton">{{cite book |last1=Beeton |first1=Isabella |author-link=Isabella Beeton |title=The Book of Household Management |date=1861 |publisher=S. O. Beeton |edition=1st |url=https://www.gutenberg.org/cache/epub/10136/pg10136.html |access-date=7 March 2025}}</ref> In [[Pellegrino Artusi]]'s ''La scienza in cucina e l'arte di mangiar bene'' (''Science in the Kitchen and the Art of Eating Well'') of 1891, this dish was described as "''lesso rifatto all'inglese''" (''re-cooked meat in the English style'') or ''rospo nella tana'', which was mistranslated as "toad in the bole".<ref name="Artusi2015">{{cite book |author=Pellegrino Artusi |author-link=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}}</ref> In this recipe from the first modern Italian [[cookbook]], after being browned, the seasoned, thinly-sliced meat was sprinkled with Parmesan cheese before being cooked in batter.<ref name="ArtusiBaca2003">{{cite book|author1=Pellegrino Artusi|author2=Murtha Baca|author3=Stephen Sartarelli|title=Science in the Kitchen and the Art of Eating Well|url=https://books.google.com/books?id=CvNJXPb7wnIC&pg=PP1|year=2003|publisher=University of Toronto Press|isbn=978-0-8020-8657-0|page=266}}</ref><ref name="Artusi2015"/>