The Art of Living in Australia ; eBook

This eBook from the Gutenberg Project consists of approximately 421 pages of information about The Art of Living in Australia ;.


* 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.


* 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.


* 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.


* 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.


* 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.


* 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.

Project Gutenberg
The Art of Living in Australia ; from Project Gutenberg. Public domain.
Follow Us on Facebook