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 ...
CARROT SOUP
• 6 Carrots -- 2d.
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• 1 oz. Butter -- 1d.
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• Sugar, Salt, and Pepper
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• 3 quarts Bone Stock -- 1/2d.
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• Total Cost -- 3 ½ d.
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• Time—One Hour.
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Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot.
TOMATO SOUP
• 1 doz. Tomatoes -- 4d.
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• 1 oz. Butter -- 1d.
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• 2 Onions, 1 Carrot
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• 2 oz. Flour
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• Salt and 1 teaspoonful Sugar
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• 2 doz. Peppercorns
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• 3 quarts Bone Stock -- 1 1/2d.
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• Total Cost -- 6 ½ d.
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• Time—One Hour.
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Slice up the onions and carrot, and fry them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and put them in, then pour over the boiling stock and stir until it boils. Simmer slowly for an hour. Rub through a sieve, return to the saucepan and make thoroughly hot, pour into a warm tureen, and serve with fried bread.
JERSEY SOUP
• 2 quarts White Stock -- 6d.
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• 1 pint Milk -- 2 1/2d.
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• 1 oz. Sage
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• 1 Leek
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• 1 Fagot of Herbs
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• 1 doz. White Peppercorn
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• Salt -- 1 1/2d.
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• Total Cost -- 10d.
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• Time—One Hour.
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Put the stock into a stewpan; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan; stir in the sage and continue stirring until it is clear and the soup is thick; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving.
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