The Art of Living in Australia Part 39
* 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 b.u.t.ter, put the macaroni and meat in in layers, and season nicely. Beat up the eggs and milk and pour them over, cover with b.u.t.tered 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 f.a.got 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 *