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 ...

HARICOT BEAN SOUP

• 1 lb. Haricot Beans -- 4d.
*
• 2 Onions
*
• ½ pint of Milk
*
• 2 quarts Bone Stock -- 1 1/2d.
*
• Total Cost -- 5 ½ d.
*
• Time—Four Hours
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Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement.

This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping.

MILK SOUP

• 2 lbs. Potatoes -- 2d.
*
• 1 oz. Butter -- 1d.
*
• 1 Onion
*
• ½ pint of Milk
*
• 3 pints of Water -- 1 1/2d.
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• Total Cost -- 4 ½ d.
*
• Time—Half an Hour
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Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread.

ONION SOUP

• 4 Onions -- 1d.
*
• 1 oz. Butter -- 1d.
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• 1 ½ oz. Flour
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• 1 gill of Milk
*
• 2 quarts of Stock
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• Salt and Pepper -- 1d.
*
• Total Cost -- 3d.
*
• Time—One Hour.
*
Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up.

Just before serving put in a few drops of lemon juice. Send fried bread to table with it.

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