Cooking Articles & Recipes

Australian Recipes - Great Tasting Vintage Recipes From Down Under

Who said Aussies don't have great culinary taste? Here are some great tasting and inexpensive to prepare hearty vintage Australian soup recipes that anyone can enjoy ...

ITALIAN SOUP

• 2 oz. Macaroni
• 2 quarts Water or Pot Boilings
• 2 Tomatoes
• 1 oz. Butter
• 2 oz. Cheese Rind

Time—Half an Hour.

Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.

POT-AU-FEU

• 3 lbs. Leg of Beef
• 2 quarts Water
• 1 fagot of Herbs
• Salt and Pepper
• 2 Onions
• 2 Carrots
• 2 Turnips
• 1 doz. Peppercorns

Time—Five Hours

Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.

VERMICELLI SOUP

• 1 oz. Vermicelli
• Vegetables and Saffron
• 2 quarts Bone Stock

Time—One Hour

The stock for this soup should be good and in a strong jelly when cold.  Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve.

The article series "Australian Recipes - Great Tasting Recipes From Down Under" continues on the following page ...

For more recipes and cooking articles, please see our "resources" section, or go to articles about recipes.

<< Previous    1...   4  5  [6]  7  8  ...113    Next >>