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 ...
CABBAGE SOUP
• 1 Cabbage -- 3d.
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• 2 oz. Butter -- 1 1/2d.
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• 1 pint Milk
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• Pepper, Salt, and Bread -- 3d.
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• Total Cost -- 7 ½ d.
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• Time—One Hour
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Wash and strain the cabbage well, and cut it up into slices; throw it into boiling salt and water, and cook for five minutes; strain all the water off and put it into a saucepan with the salt, pepper, and two quarts of boiling water, and boil for one hour. Add the milk and let it boil up again, toast the slice of bread and cut it up into dice. Put it into a warm soup tureen and pour the boiling soup over it.
SYDNEY SOUP
• ½ doz. Tomatoes -- 2d.
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• 1 Carrot
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• 2 Small Onions
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• 12 Peppercorns
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• 1 fagot Herbs
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• ½ teaspoon Salt
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• 2 quarts Stock -- 1 1/2d.
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• 1 oz. Butter -- 1d.
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• 1 oz. Cornflour and ½ oz. Tapioca -- 1d.
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• 1 cup of Green Peas -- 2d.
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• Curry Powder
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• ½ teaspoonful of Sugar -- 1/2d.
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• Total Cost -- 8d.
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• Time—One Hour.
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Put the butter into a saucepan, slice up the onions and carrot and fry them in it with the herbs, peppercorns, and a good pinch of curry powder. Mix the cornflour with a little stock and pour it over. Slice up the tomatoes and add them to the boiling stock; stir until it boils, and then simmer slowly for an hour. Rub through a sieve and return to the saucepan. Add the salt, sugar, and the tapioca; stir until this becomes transparent and thickens the soup. Put in a cupful of cold boiled peas; boil up and serve.
WHITE ONION SOUP (SOUBISE BLANCHE)
• 1 pint of Milk -- 2d.
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• 1 oz. Butter -- 1d.
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• 4 Onions
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• Salt and Pepper
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• 1 pint White Bone Stock
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• Dry Crusts -- 1d.
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• Total Cost -- 4d.
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• Time—One Hour.
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Peel and slice up the onions and put them into a saucepan with the butter; make them very hot, and then cover them down and leave them to cook by the side of the fire for an hour, but they must not get any colour. Break in some dry, hard pieces of bread; it should be crust only for this soup. Boil the milk and stock together, pour it over the onions and bread, and let it simmer very slowly, closely covered, for an hour; rub through a sieve, season with salt and pepper and a few drops of lemon juice. Boil up and serve with fried bread.
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