<hw>Station-jack</hw>, <i>n</i>. a form of bush cookery.
1853. `The Emigrant's Guide to Australia.' (Article on Bush-Cookery, from an unpublished MS. by Mrs. Chisholm], pp. 111-12:
"The great art of bush-cookery consists in giving a variety out of salt beef and flour . . . let the Sunday share be soaked on the Saturday, and beat it well . . . take the . . . flour and work it into a paste; then put the beef into it, boil it, and you will have a very nice pudding, known in the bush as `<i>Station jack</i>.'"
<hw>Stavewood</hw>, <i>n</i>. another name for the <i>Flindosy Beech</i>. See <i>Beech</i>.
<hw>Stay-a-while</hw>, <i>n</i>. a tangled bush; sometimes called <i>Wait-a-while</i> (q.v.).
<hw>Steamer</hw>, <i>n</i>. obsolete name for a colonial dish. See quotation.
1820. Lieut. C. Jeffreys, R.N., `Geographical and Descriptive Delineations of the Island of Van Dieman's Land,' p. 69:
"Their meal consisted of the hindquarters of a kangaroo cut into mincemeat, stewed in its own gravy, with a few rashers of salt pork; this dish is commonly called a steamer."
1827. P. Cunningham, `Two Years in New South Wales,' vol. i. p. 309:
"Our largest animals are the <i>Kangaroos</i> . . . making most delicious stews and steaks, the favourite dish being what is called a <i>steamer</i>, composed of steaks and chopped tail, (with a few slices of salt pork) stewed with a very small quantity of water for a couple of hours in a close vessel."