Toad in the Hole and the Cows of Scotland

Long before anyone in Scotland ever poured batter over a sausage, the wealth of a Highland family wasn’t counted in coin. It was counted in coos.

That’s not a figure of speech. In Gaelic, the word for cattle, crodh, sits right beside croiche, the word for wealth — a language telling you plainly what mattered. A man’s standing in his clan could rise or fall on the size of his fold, and losing cattle to a rival clan’s raiding party wasn’t an inconvenience, it was a genuine crisis. Highland cattle, with their shaggy double coats and improbable horns, have been part of this landscape since at least the 6th century, bred hardy enough to winter on windswept moor and thin grazing that would finish off almost any other breed.

Miller begins by discussing the history of cattle in Scotland. He explains that cattle were once a precious commodity in Scotland and that they were often used as a symbol of wealth and status.

Miller then goes on to discuss the origins of Toad in the Hole. He explains that the dish is thought to have originated as a way to use up leftover meat. The sausages would be baked in a batter and the batter would help to keep the sausages moist and flavorful.

Miller then shares a recipe for a traditional 19th century Toad in the Hole. The recipe is simple but it produces a delicious and hearty dish.

Toad in the Hole is a classic British dish that is sure to please everyone. It is easy to make and it is perfect for a family meal.

Here is the recipe that Max Miller shared in the video:

Ingredients:

• 1 pound sausages
• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Grease a 9×13 inch baking dish.
3. In a large bowl, whisk together the flour, eggs, milk, salt and pepper.
4. Add the sausages to the batter and mix until well combined.
5. Pour the batter into the prepared baking dish.
6. Bake in the preheated oven for 30-35 minutes or until the batter is golden brown and the sausages are cooked through.
7. Serve immediately.

Enjoy!