THE ART OF LIVING IN AUSTRALIA TOGETHER WITH THREE HUNDRED AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION BY MRS. H. WICKEN TEXT

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 *