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 ...
WHITE MACARONI SOUP
• 1 ½ oz. Macaroni -- 1d.
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• 1 pint Milk -- 2 1/2d.
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• 1 oz. Butter -- 1d.
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• 3 pints Bone Stock
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• Vegetables and Flour -- 1d.
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• Total Cost -- 5 ½ d.
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• Time—One Hour.
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The stock made from veal or mutton bones is the best for this soup, as it must be white. Nothing is nicer than the liquor in which a piece of veal has been stewed. If plenty of vegetables have been boiled in it none need be added when the soup is made. If not, boil an onion or leek, a slice of turnip, and a small piece of celery stalk in the stock for twenty minuets, and strain them out. Put the butter into a stewpan, and when it is melted stir in a tablespoonful of cornflour, pour over the milk and stock, and stir until it boils. Boil the macaroni in salt and water for twenty minutes, strain off the water, and cut it into pieces about 1 inch long; put these into the soup, and simmer for ten minutes. Just before serving, flavour with salt, a dust of white pepper, and a few drops of lemon juice.
LOBSTER SOUP
• 1 Lobster, Crayfish, or Tin of Lobster -- 1s.
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• 2 quarts Fish Stock
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• ½ pint of Milk -- 1d.
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• 1 oz. Cornflour -- 1/2d.
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• Lemon Juice, Salt, and Pepper -- 1/2d.
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• Total Cost -- 1s. 2d.
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• Time—One Hour
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The fish stock for this soup should be well flavoured with vegetables. If a crayfish be used, remove all the white meat and boil the shells in the stock for half an hour and strain them out; thicken with the cornflour, pour in the milk, and boil up. Cut the lobster into small pieces and put into the soup; simmer for ten minutes. Flavour with lemon juice and salt, pour into a warm tureen, and serve with fried bread. Wash the shells well in cold water before putting them into the soup.
FISH SOUP
• 3 pints Fish Stock
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• 1 pint Milk -- 2 1/2d.
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• Cornflour -- 1/2d.
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• Vegetables -- 1d.
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• Fish -- 6d.
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• Total Cost -- 10d.
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• Time—Half an Hour
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Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot. Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan. Mix a tablespoonful of cornflour smoothly with the milk and stir it in; continue stirring till it boils. Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes. Just before serving add a few drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top.
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