THE ART OF LIVING IN AUSTRALIA TOGETHER WITH THREE HUNDRED AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION BY MRS. H. WICKEN
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low, green, blue, indigo, and violet. Instead of consisting simply of white light as a whole, it is now universally accepted that in this spectrum different properties belong to differe
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ittle black spots so frequently seen on the face of some persons. The white, greasy matter which is thus contained within the tubes can often be squeezed out with the fingers or a watch
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or else the skin itself must be at fault. The best soap to use is the white, not the mottled, Castile, as it is made from pure olive oil. By the proper and judicious use of soap the ski
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1/2 an ounce. Powdered orris root 1 ounce. Powdered white Castile soap 1/4 of an ounce. Precipitated chalk 3 ounces. Oil of cloves 2 drops
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lackness; such a blackness, indeed, that jet itself would be as snowy white beside it. But why should this lamentable state of things be said of Australians, who claim to be progressive
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often some little difficulty in disposing of the catch. The renowned whitebait, too, which are believed to be young herrings, are caught by means of a similar, though much smaller, net
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him in Melbourne, not so long ago, might be said to have reached to a white-heat phase. But the. premises on which the arguments were based were so hopelessly conflicting that it was im
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le growth, thus giving the beds every chance. And further, Mr. Thomas Whitelegge, of the Australian Museum, has made some investigations into what is known as the "worm disease," due to
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ave no cause to regret it. The best French, or Crosse and Blackwell's white wine vinegar, is good enough for anybody. You will find that the oil and the vinegar will last a long time, a
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een the two ends against the rim of the bowl. The greater part of the white of the egg was allowed to escape into a small vessel next the bowl, as it is not required for the mayonnaise,
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e red varieties, and prospers best in a moderate temperature. But the white varieties will perhaps afford us a better idea of the expression "cepage," for three different varieties may
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ined upon is whether the stalks are to be used or not. In the case of white wines it is not customary to separate them from the grapes. A good deal, however, will depend upon different
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the Bordeaux country, namely the GRAVES, which produces both red and white wines. The latter include those magnificent Sauternes, Chateau d'Yquem and La Tour Blanche, which take such h
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ngst themselves to produce one class of wine, or at most two--say one white and one red. Instead of the same names being applied to entirely different wines, the nine will come to be kn
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of bouquet and excellent characters of many of the Australian red and white wines have fairly astonished connoisseurs on being submitted to them. It seems a thousand pities, then, that
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e pint, and by adding a few vegetables; this is made in five minutes. White soup is looked upon as quite a high-class soup, but it is just as easy to make as any other kind. A piece of
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y for six hours, and strain off. This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about ha
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slowly, or the kidney will be hard and tough. EGG SOUP * 1 quart White Stock * * 1 pint of Milk--2 1/2d. * * 3 Yolks of Eggs--3d. * * 1 oz. Sago--1/2d. * * 1 Onion--1/2d. * * Salt
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r * Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets and roll them
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* 1/2 Small Onion * * 1/2 teaspoonful Parsley * * 1 Egg * * 1/2 pint White Sauce * * Pepper and Salt--3d. * * Total Cost--1s. * * Time--30 Minutes. * Put some dripping on a tin dish, l
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f the basin carefully, and pour round it a little nice brown gravy or white sauce. SHEEP'S TONGUES IN TOMATO SAUCE * 6 Tongues--1s. * * 1/2 pint Tomato Sauce--2 1/2d. * * 1 doz. Pep
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all the goodness of the bone and potatoes is in the stew. VEAL IN WHITE SAUCE * 2 lbs. Neck of Veal--10d. * * 2 oz. Butter--1 1/2d. * * 1 oz. Flour * * Salt and Pepper * * 1 Egg--1
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d serve. CAULIFLOWERS AU GRATIN * 1 Cauliflower--4d. * * 1/2 pint White Sauce--1 1/2d. * * 2 oz. Dry Grated Cheese * * Pepper and Salt--1/2d. * * Total Cost--6d. * * Time--15 Minute
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serve hot. MACARONI CHEESE * 2 oz. Macaroni--1 1/2d. * * 1/2 pint White Sauce--1 1/2d. * * 3 oz. Dry Cheese * * Pepper and Salt--1d. * * Total Cost--4d. * * Time--10 Minutes. * Put
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d beat in the sugar, flavouring, and the yolks of the eggs. Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty
the onions, bring to the boil, and let it simmer slowly for four hours.
Season with pepper and salt, thicken with the flour; after adding the
flour let it cook for fifteen minutes, then dish the tripe carefully
and pour the sauce over it.
TOMATOES AND MINCE
* 8 Tomatoes--3d.
*
* 8 pieces Toast
*
* 1/4 lb. Minced Meat
*
* Parsley--1d.
*
* Total Cost--4d.
*
* Time--10 Minutes.
*
Take any remains of cold mince or hash, add more flavouring if
necessary, and make it hot in the saucepan. Wipe the tomatoes and
scrape out the centre, fill it up with the mince, and stand in the oven
for ten minutes. Have ready some rounds of toast about the same size as
the tomatoes. When the tomatoes are cooked enough, stand them on the
toast, and serve.
BREAKFAST MEAT
* 1 lb. Cold Meat--3d.
*
* 2 oz. Macaroni--1 1/2d.
*
* Pepper and Salt
*
* 3 Tomatoes
*
* 1/2 gill Stock
*
* Bread Crumbs--1d.
*
* Total Cost--51/2 d.
*
* Time--Half an Hour
*
Mince up the meat, or any remains of cold hash or mince will do. If
there is any cold macaroni it can be used; if not, boil some by
directions given, and slice up the tomatoes. Butter a dish in which it
can be cooked and served. Place at the bottom a layer of meat, then one
of macaroni, then one of tomatoes, season with pepper and salt, and
continue this in layers until all the materials are used up.
Sprinkle a few bread crumbs on the top, put into the oven, and bake for
half an hour. Serve hot.
RISSOLES
* 2 lb. Cold Meat--3d.
*
* 1 oz. Butter--1d.
*
* 1 1/2 oz. Flour
*
* 1 Egg
*
* Bread Crumbs
*
* 1/2 pint Stock
*
* Quarter of an Onion
*
* Parsley
*
* Pepper and Salt
*
* Hot Fat--2d.
*
* Total Cost--6d.
*
* Time--5 Minutes.
*
Mince up the meat and mix in some chopped parsley, pepper and salt; put
the butter into a stewpan, and when it is dissolved mince up the pieces
of onion very finely and fry that for two minutes, then stir in the
flour. Pour in the gravy and stir until it boils; mix in the meat and
let it get thoroughly hot. Turn it out on to a plate, spread it over,
and leave until quite cold. Make up into balls, cover with egg and
bread crumbs, and fry in hot fat; arrange in a circle and garnish with
fried parsley.
KIDNEY FRITTERS
* 6 Kidneys--6d.
*
* 1 teaspoonful Minced Herbs--1/2d.
*
* Hot Fat
*
* 1 teaspoonful Onion
*
* Frying Batter
*
* Pepper and Salt--1d.
*
* Total Cost--71/2 d.
*
* Time--5 Minutes
*
Skin the kidneys and cut up each one into three or four slices.
Make a frying batter by directions given elsewhere; stir in the minced
onions and herbs, and season with pepper and salt. Dip the slices of
kidney into this and plunge into very hot fat. Fry a good colour, pile
high on a dish, garnish with fried parsley, and serve very hot. Slices
of cold beef or mutton are very nice done in this way.
KIDNEY TOAST
* 2 Kidneys--1 1/2d.
*
* 1/2 oz. Butter--1/2d.
*
* 1 Slice Toast
*
* Parsley
*
* Pepper and Salt--1/2d.
*
* Total Cost--21/2 d.
*
* Time--5 Minutes.
*
Skin and chop the kidneys small, put into a saucepan with the butter,
and cook for two or three minutes; season with pepper and salt. Spread
it on the toast, sprinkle over some chopped parsley, and serve.
BEEF TRIFLES
* 1 lb. Cold Roast Beef--3d.
*
* 4 oz. Bread Crumbs
*
* Pepper and Salt--1d.
*
* 1 teaspoonful Onion
*
* 1 Egg
*
* 1 teaspoonful Parsley or Horse-radish--1 1/2d.
*
* Total Cost--51/2 d
*
* Time--Half and Hour
*
Mince the beef and onion very finely, and mix it with the bread crumbs,
pepper, and salt. Add either some chopped parsley or finely scraped
horse-radish; mix thoroughly. Moisten with an egg well beaten, and if
very dry a spoonful of gravy or milk. Butter some small cups or moulds,
fill them with this mixture, and bake for about half an hour.
Garnish with sprigs of parsley, and serve with them some horse-radish
sauce or brown gravy.
HASHED BEEF AND TOMATO SAUCE
* 1 lb. Cold Roast Beef--3d.
*
* 8 tomatoes--3d.
*
* 1 fagot of Herbs
*
* Salt and Pepper--1/2d.
*
* 1 gill Gravy
*
* 1 oz. Butter
*
* 1/2 teaspoonful Sugar
*
* Toast--1 1/2d.
*
* Total Cost--8d.
*
* Time--Half an Hour
*
Slice up the tomatoes and put them into a saucepan with the butter,
herbs, pepper, salt, sugar, and gravy. Stir about until it becomes
quite a pulp; then rub through a sieve, season to taste, and let it get
quite cold. Cut the beef into thin slices and lay it in a saucepan,
pour over the cold sauce and let it get hot through, very slowly.
Arrange on a hot dish, and garnish with fried sippets of bread or
toast.
STEWED CHOPS
* 1 lb. Chops--2 1/2d.
*
* 1 oz. Butter--1d.
*
* Pepper and Salt
*
* 1/2 oz. Flour
*
* 1 gill Gravy--1/2d.
*
* Total Cost--4d.
*
* Time--One Hour
*
Trim some of the fat from the chops, put the butter into a saucepan,
and when it is melted stir in the flour. Mix well, and pour in the
gravy; stir until it boils, lay in the chops, and simmer very gently
for one hour. Dish the chops in a circle, boil up and season the gravy,
and pour over the stew.
BAKED CHOP
* 1 Chop
*
* Pepper and Salt
*
* Total Cost--1d
*
* Time--One Hour
*
Choose a nice loin chop with an undercut. Rub a little butter in a soup
plate, lay in the chop, cover with another plate, and stand in a cool
oven for an hour. Put on a very hot plate and pour over the gravy which
has run from it. Serve very hot.
RICE CUTLETS
* 1/2 lb. Cold Meat--1 1/2d.
*
* 2 oz. Rice
*
* Pepper and Salt--1/2d.
*
* 1 Egg--1d.
*
* Bread Crumbs
*
* Hot Fat--1/2d.
*
* Total Cost--31/2 d.
*
* Time--5 Minutes
*
Mince the meat finely; if there is any cold rice in the larder it will
do; if not, boil some. Mix the rice and meat well together, season and
flavour with a little nutmeg or lemon peel; if the meat is very lean
add 2 oz fat or beef suet. Shape into cutlets, egg and bread crumb
them, and fry in hot fat; dish in a circle and garnish with fried
parsley.
POTATO SAUSAGES
* 3 Cold Potatoes--1/2d.
*
* 1/4 lb. Cold Meat--1d.
*
* Nutmeg, Pepper, and Salt
*
* 1 Egg
*
* Bread Crumbs
*
* Hot Fat--1 1/2d.
*
* Total Cost--3d.
*
* Time--5 Minutes.
*
Mash up the potatoes, and mince the meat; mix together,
season nicely, and mix into a paste with half the egg. Roll into
sausages, egg and bread crumb, and fry in hot fat. Dish in a pyramid,
and garnish with fried parsley.
BRAZILIAN STEW
* 2 lbs. Leg of Beef--5d.
*
* 1 Onion
*
* 1 Carrot
*
* 1 tablespoonful Vinegar
*
* 1 doz. Peppercorns--1/2d.
*
* Total Cost--51/2 d.
*
* Time--Three Hours
*
Cut the beef up in small pieces, dip them in the vinegar, and lay in a
jar. Slice in the vegetables, add the peppercorns, and tie a paper over
the top of the jar. Stand in a saucepan of boiling water for three
hours; dish up the meat, garnish with the carrot, strain the gravy,
season and flavour, boil up and pour over. Serve hot.
BEEF OLIVES
* 2 lbs. Rump Steak--10d.
*
* 1/4 lb. Veal Seasoning--2d.
*
* 12 Peppercorns
*
* 1/2 pint Stock
*
* 1 Onion
*
* 1 Carrot--1/2d.
*
* Total Cost--1s. O1/2 d.
*
* Time--One Hour and a Quarter
*
Cut up the steak into thin slices about three inches long and two
broad, shape the seasoning into small corks, roll a piece up in each
slice of steak, thread them on a skewer and lay them in a saucepan.
Pour in the stock, add the peppercorns and vegetables, bring to the
boil, simmer very gently for one hour and a half. Place the olives on a
hot dish and draw out the skewers, remove the fat, boil up the gravy,
season and flavour to taste, and pour round. Serve hot.
MACARONI PUDDING
* 3 oz. Macaroni--2d.
*
* 1/2 lb. Cold Meat--2d.
*
* Pepper and Salt
*
* 1/2 pint Gravy
*
* 2 Eggs
*
* 1/2 pint Milk
*
* 1 teaspoonful Parsley--3d.
*
* Total Cost--7d.
*
* Time--One Hour
*
Boil the macaroni in stock or water. Mince the meat finely, and season
with parsley, pepper, and salt. Rub a pudding basin or mould with
butter, put the macaroni and meat in in layers, and season nicely. Beat
up the eggs and milk and pour them over, cover with buttered paper, and
steam for one hour. Turn out of the basin carefully, and pour round it
a little nice brown gravy or white sauce.
SHEEP'S TONGUES IN TOMATO SAUCE
* 6 Tongues--1s.
*
* 1/2 pint Tomato Sauce--2 1/2d.
*
* 1 doz. Peppercorns
*
* 1 Onion
*
* 1 fagot Herbs
*
* 1 Carrot--1d.
*
* Total Cost--1s. 31/2 d.
*
* Time--Three Hours.
*
Wash the tongues in cold water, put them into a saucepan, cover them
with cold water or stock, and bring to the boil, then skim well. Either
corned or fresh tongues will do for this dish. If corned, no salt is
required; but if fresh ones are used, put in a dessertspoonful of salt.
Put in the vegetables and peppercorns and simmer gently for two hours,
then take them up, plunge them into cold water and remove the skin.
Trim them off and cut in half. Make some tomato sauce by recipe given
elsewhere. The liquor in which the tongues were boiled may be used for
this if it is not too salt. Lay the tongues in and simmer for
another hour; dish carefully, boil up the sauce and pour over. Garnish
with chopped parsley.
BROWN MINCE
* 1 lb. Cold Roast Beef--4d.
*
* 1/2 lb. Bread Crumbs--1d.
*
* Pepper and Salt
*
* 1 Egg
*
* 1/2 pint Gravy
*
* Nutmeg--1d.
*
* Total Cost--6d.
*
* Time--One Hour
*
Mince up the beef finely and mix it with the bread crumbs; season with
pepper, salt, nutmeg, or parsley. Beat up the egg, mix it with the
gravy, and pour over the meat and crumbs. Butter a basin, sprinkle well
with brown bread crumbs, put in the mince. Cover over with a plate and
bake for an hour, then turn on to a hot dish and pour a little nice
gravy round it.
STEAK A LA JARDINIERE
* 1 lbs. Steak--5d.
*
* 1 gill Green Peas--2d.
*
* 1 gill French Beans--1d.
*
* 1/2 oz. Flour
*
* 1 oz. Butter
*
* 1 Carrot
*
* 1 Turnip
*
* 1/2 pint Gravy
*
* Salt--1 1/2d.
*
* Total Cost--91/2 d.
*
* Time--Three Hours
*
Cut the steak into neat pieces and fry very quickly in the butter; take
it out, put in the flour, and when quite smooth pour on the gravy and
stir until it boils. Put back the steak, and simmer very gently for
three hours. Cut the carrot and turnip up into thin strips, and put
them in when the steak has been cooking for two hours. Boil the
peas and beans separately, and add them to the stew five minutes before
serving. Arrange the steak on a hot dish, put the vegetables round, and
pour over the gravy. The greater the variety of vegetables used the
nicer this dish will be.
KROMSKIES
* 1/2 lb. Cold Meat--2d.
*
* 2 Rashers Fat Bacon--2d.
*
* 1 oz. Butter--1d.
*
* Frying Butter--1d.
*
* 1/2 gill Stock
*
* 1 oz. Flour
*
* Parsley, Pepper, and Salt
*
* Hot Fat--1/2d.
*
* Total Cost--61/2 d.
*
* Time--5 Minutes
*
Mince the meat finely or put it through the sausage machine, season
with parsley, pepper, and salt; put the butter into a saucepan, and
when it is melted stir in the flour and the stock. Stir until it boils,
then add the meat and mix thoroughly. Turn on to a plate to cool. When
cold make up into pieces about the size of a cork. Take some very thin
rashers of fat bacon and cut into strips about half an inch wide by two
inches long. Roll the meat in this, dip in frying batter, and fry in
very hot fat; drain for a few minutes on kitchen paper, pile high on a
dish, garnish with fried parsley, and serve very hot.
KOTTBULLAR
* 2 lbs. Fillet or Beef--10d.
*
* 1/2 lb. Suet--1d.
*
* Salt and Pepper
*
* Hot Fat
*
* 1/2 pint Milk--1d.
*
* 2 Eggs--2d.
*
* Nutmeg
*
* Soda Biscuit
*
* Total Cost--1s. 21/2 d.
*
* Time--10 Minutes
*
Mince the lean of the meat very small with about a quarter of a pound
of the suet which surrounds it; season with pepper, salt, and nutmeg.
Make a little boiled custard by recipe given elsewhere, pour it over
the biscuit, which must be made into fine crumbs, then stir in the meat
and let it get quite cold. Roll into small balls with a little flour.
Put three ounces of dripping into a frying pan, and when very hot drop
in the balls and fry a good colour; drain for a few minutes on kitchen
paper, and dish in a circle. Serve hot.
BRAISED LEG OF MUTTON
* 1 Leg of Mutton--1s. 3d.
*
* 1 Rasher of Ham--2d.
*
* 1 fagot of Herbs
*
* 20 Peppercorns--1/2d.
*
* 1 1/2 oz. Butter--1d.
*
* 2 Carrots
*
* 1 Turnip
*
* 1 Onion
*
* 1 quart Stock--1d.
*
* Total Cost--1s. 71/2 d.
*
* Time--Four Hours.
*
Put the butter into a saucepan, and when it is dissolved put in the
mutton and brown it all over; then lay the ham and vegetables round it,
pour in the stock, and bring it to the boil. Cover down closely, and
stand the saucepan in a moderate oven where it will cook slowly. If the
braising is being done by a coal fire the lid of the stewpan may be
reversed and some hot coals placed in it; these will want renewing f
rom time to time. In any case cook very slowly, then dish the meat,
strain the gravy, remove the fat carefully, and boil to a sort of half
glaze; pour round the dish, serve with Julienne or plain vegetables.
PRESSED BEEF
* 10 lbs. Thick Brisket of Beef, Corned or Fresh--1s. 6d.
*
* 1 fagot of Herbs
*
* 1 stalk Celery--1/2d.
*
* 1 Onion
*
* 2 Carrots
*
* 1 Turnip
*
* 40 Peppercorns--1 1/2d.
*
* Total Cost--1s. 8d.
*
* Time--Four Hours
*
Bind the beef with tapes to keep it a good shape. If it is corned, put
it on in cold water; if fresh, in hot stock or water, and bring to the
boil, then skim carefully and put in the vegetables and peppercorns.
Simmer very gently indeed for four hours, then take it up. Take off the
tapes, slip out the bones, and put it into a dish; place a piece of
board on the top and some heavy weights and leave till the next day,
then turn out and serve with a salad. If fresh meat is used for this
dish the liquor may be used for soup, or the bones may be put back when
removed from the meat and boiled without the lid very quickly for an
hour. Then strain off and stand away till the next day; it should then
be in a strong jelly. This may be cut into blocks and put round the
meat.
CURRIED CHOPS
* 2 lbs. Chops--5d.
*
* 1/2 oz. Curry Powder--1d.
*
* 1 oz. Butter--1d.
*
* Lemon Juice
*
* 1/4 lb. Rice
*
* 1/2 pint Gravy or Water--1d.
*
* 1/2 oz. Flour
*
* 1 Apple
*
* 1 Onion
*
* Salt--1d.
*
* Total Cost--9d.
*
* Time--Three Hours.
*
Trim some of the fat away from the chops. Put the butter into a
stewpan, put in the chops and brown them quickly; take out,
chop up the apple and onion, and fry that too. Sprinkle with the curry
powder and flour, pour in the stock or water and stir until it boils,
then put back the chops, bring to the boil, and simmer very gently for
three hours. Dish carefully, boil up the gravy, and if it is not thick
enough boil quickly without the lid for some minutes. Season with salt
and lemon juice and pour over the chops. Boil the rice by directions
given elsewhere; rinse out a small mould or cup in cold water, press
the rice into it, and turn out. Serve this in a separate dish, but send
it to the table with the curry.
BEEF A LA MODE
* 6 lbs. Leg of Beef or Silverside--9d.
*
* 1 Calf's Foot--4d.
*
* 2 Onions
*
* 2 Carrots
*
* 1 Turnip--1d.
*
* 1 fagot of Herbs
*
* 40 Peppercorns
*
* 1 blade of Mace
*
* 6 Cloves
*
* Salt--1d.
*
* Total Cost--1s. 3d.
*
* Time--Five Hours.
*
Have the foot well chopped up, put it on in cold water, bring it to the
boil. Let it boil for five minutes, then take it up and scrape and wash
it well, lay it in a stewpan with the beef cut into pieces. Cover with
cold water and bring to the boil, put in the spices tied in a piece of
muslin, and let it simmer very gently for three hours.
Slice up the vegetables and put them in, and continue simmering
altogether for about five hours. Take up the foot, take out all the
bones, and cut into pieces; put back the meat of the foot into the
saucepan, take out the spices, season with salt, remove the fat, boil
up, and serve. This dish is always better for being made the day before
it is wanted, as the fat can be more easily removed.
BEEFSTEAK ROLLS
* 1 lb. Of Beefsteak--2d.
*
* Bread and Butter--1d.
*
* 2 Cloves
*
* 1 Onion
*
* Stalk of Celery--1/2d.
*
* 1/2 pint Gravy
*
* 1 oz. Butter
*
* 1/2 oz. Flour
*
* Salt--1d.
*
* Total Cost--41/2 d.
*
* Time--Two Hours
*
Take a thick steak and split it open, cut it into strips five inches
wide by three long. Cut some very thin bread and butter the same size
seasoned with pepper and salt, lay it on the steak and roll it up,
thread on a skewer and dust with flour. Put the butter into a frying-pan,
and when it is hot put in the rolls and fry them quickly; take out
and lay in a saucepan, cut up the onion and fry in the same butter as
the rolls were fried in. Shake in a teaspoonful of flour and pour in
the gravy; stir until it boils, then pour over the rolls. Put in the
celery and cloves, and simmer very gently for two hours; take up the
rolls on a hot dish and slip off the skewers, boil up and flavour the
gravy. Remove the fat and pour round the meat. Veal or mutton is also
very good prepared in this way.
BEEFSTEAK STUFFED
* 1 1/2 lbs. Of Beefsteak--4d.
*
* 1/2 lb. Potatoes
*
* 2 oz. Dripping
*
* Salt and Pepper--1d.
*
* 1 oz. Butter
*
* 1 tablespoonful Milk
*
* 1 Onion
*
* 1/2 teaspoonful Sage--1 1/2d.
*
* Total Cost--61/2 d.
*
* Time--One Hour
*
Boil and mash the potatoes with the butter, milk, and salt (if
there are any cold ones they will do as well); lay the steak flat and
spread the potatoes over it. Chop the onion very fine and powder the
sage, and sprinkle over the potatoes; roll up and tie with a tape or
string. Rub some dripping over a baking sheet, put in the steak, and
plenty of dripping on the top. Put into a moderate oven and bake for an
hour, basting frequently. Put on to a hot dish, take off the tapes, and
pour round it some nice gravy. Send mashed potatoes to table with it.
FRICASSEE OF LIVER
* Half a Calf's Liver--3d.
*
* 1 1/2 oz. Butter--1 1/2d.
*
* 1 Carrot
*
* Lemon Juice--1/2d.
*
* 1 Onion
*
* 1 oz. Flour
*
* 1 pint of Gravy
*
* Parsley
*
* Pepper and Salt--1d.
*
* Total Cost--6d.
*
* Time--One Hour
*
Wash and slice up the liver, and dip in the flour; fry very lightly and
quickly in the butter and lay in a saucepan. Slice up the carrot and
fry in the same butter. Stir in the gravy, boil up, and pour over the
liver; simmer very gently for one hour, then dish carefully. Season the
gravy with salt, pepper, and lemon juice; boil up and pour over it.
Serve hot.
STEWED SWEETBREADS
* 1 pair Sweetbreads--4d.
*
* 1 pint Gravy
*
* Salt and Pepper
*
* 1/2 Onion--1/2d.
*
* 1 oz. Butter
*
* 1/2 oz. Flour
*
* 1 Carrot--1d.
*
* Total Cost--51/2 d.
*
* Time--One Hour.
*
Put the sweetbreads in cold water, bring to the boil, strain away the
water, scrape and clean them and remove the pieces of skin. Put the
butter into a stewpan and flour the sweetbreads; dry very lightly and
quickly, take them out. Slice up and fry the onion and carrot, stir in
the flour and gravy, and bring to the boil. Lay in the sweetbreads and
simmer very gently for one hour; take them up on a hot dish, season and
flavour the gravy, remove the fat, boil up and pour round them. Serve
hot. Sweetbreads are very nice served with tomato sauce.
ROULADES OF BEEF
* 1/2 lb. Fillet of Beef--9d.
*
* 1/2 lb. Cold Boiled Bacon--4d.
*
* 1 Egg--1d.
*
* 1 1/2 oz. Dripping
*
* 1/2 pint Gravy
*
* Pepper and Mustard
*
* 2 oz. Crumbs--1d.
*
* Total Cost--1s. 3d.
*
* Time--10 Minutes
*
Trim away the fat from the fillet and cut it into very small thin
slices, and cut the bacon also into thin slices, but smaller. Spread
the side of the beef with mustard and pepper, cover with bacon, and
roll up as lightly as possible. When all are rolled beat up an egg, mix
it with a spoonful of water, brush over the rolls; cover them with
crumbs and thread on a small skewer. Put the dripping into a frying-pan,
and when quite hot lay in the rolls and fry until a good colour.
Place on a hot dish and slip out the skewers. Make the gravy hot,
season and flavour, and pour boiling round the roulades. Should there
be any brown sauce in the larder it is nicer than gravy.
VEAL SHAPE
* 2 lbs. Neck of Veal--8d.
*
* 1 Lemon
*
SOURCES & PROVENANCE
1 listed
This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.
PUBLIC-DOMAIN BOOK
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken
primary
Full text in the local archive
Bibliographic record from the archive catalogue.