The Art of Living in Australia / Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

by Philip E. Muskett

SCOTCH COLLOPS

* 1 lb. Lean Steak—2 1/2d. * * 1 gill Stock * * Pepper and Salt * * 1 oz. Butter—1d. * * Quarter of an Onion * * Small Sippets of Toast—1d. * * Total Cost—41/2 d. * * Time—One Hour * Remove all the fat, and cut the meat into very thin and small dice, mince up the onion very finely. Mix together, season with some pepper and salt, and put into a saucepan with the butter. Stir it about for five minutes, then pour on the stock, bring to the boil, and simmer for one hour. Arrange neatly on a hot dish, and put the sippets of toast round.

POOR MAN'S DISH

* 1/2 pint Poor Man's Sauce—1/2d. * * Slice of Toast * * Slices of Cold Meat—2d. * * Total Cost—21/2 d. * * Time—Half an Hour * Make the sauce by directions given elsewhere, pour it into a pie dish, lay in some slices of underdone beef or mutton; cover over and stand in the oven for a quarter of an hour. Cut the slice of toast into sippets, lay them round, and serve.

BREAST OF MUTTON AND PEAS

* 2 Breasts of Mutton—4d. * * 2 Onions * * 1 Carrot—1/2d. * * 1 Egg—1d. * * Bread Crumbs—1/2d. * * 1 fagot of Herbs * * 1 pint Peas * * Salt and Pepper * * Hot Fat * * 12 Peppercorns—7d. * * Total Cost—1s. 1d. * * Time—Two Hours * Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables; bring to the boil and stew very gently for two hours. Take it up and remove all the bones, put it between two boards and stand some heavy weights on it till quite cold. Then cut into neat-shaped pieces, egg and bread crumb them; fry a good colour. Boil the peas by recipe given elsewhere. Pile the mutton on a dish and put the peas round. A breast of lamb is exceedingly nice done in this way; it may be cut off before the quarter is roasted. The liquor in which the meat was cooked makes excellent soup.

TRIPE AND TOMATOES

* 2 lbs. Tripe—5d. * * 1 doz. Tomatoes—3d. * * 1/2 pint Water or Stock * * 1 oz. Cornflour—1/2d. * * 1 Onion * * Pepper and Salt—1/2d. * * Total Cost—9d * * Time—Four Hours * Cut the tripe into neat pieces, put it on in cold water and bring to the boil; let it boil for five minutes, put it into cold water, and wash and scrape it well. Slice up the tomatoes and rub them through a sieve; mix them with the stock or water, and season with pepper and salt. Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up. Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in; stir until it boils, dish the tripe carefully, season and flavour the sauce to taste, and pour it over. Tripe is more easily digested than any other animal food, and is therefore good for people suffering with dyspepsia.

TRIPE IN MILK

* 2 lbs. Tripe—5d. * * 1 pint Milk—2d. * * Pepper and Salt * * 2 Onions * * 1 oz. Flour * * 1/2 pint Water—1/2d. * * Total Cost—71/2 d. * * Time—Four Hours * Prepare the tripe as in the preceding recipe. Mix the milk and water together, pour it into a saucepan; lay in the tripe, slice in 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.