<P> Batter puddings only began to be popular in the early 18th century . Jennifer Stead has drawn attention to a description of a recipe identical to' toad in the hole' from the middle of the century . In 1747, Hannah Glasse's The Art of Cookery gave a recipe for' pigeon in a hole', calling for pigeon rather than the contemporary sausages . The dish appears in print as early as 1762, where toad in a hole is referred to as a' vulgar' name for a' small piece of beef baked in a large pudding' . </P> <P> Isabella Beeton in 1861 gives a recipe calling for rump steak and lamb's kidney . Similarly, an 1852 recipe by Charles Elme Francatelli mentions' 6 d. or 1 s . worth of bits and pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over' . 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, where the meat was nothing but left - over stewed meat cooked again in batter . </P> <P> The origin of the name' toad in the hole' is unclear . It is often thought to refer to the sausages peeking out through the gaps in the batter . </P>

Where does toad in the hole get its name
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