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 fish recipes that anyone can enjoy ...
FISH AU GRATIN
• 1 Sole -- 9d.
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• 1 teaspoonful of Parsley
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• 4 teaspoonful Bread Crumbs -- 1/2d.
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• ½ Small Onion
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• 1 oz. Butter
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• 1 gill Good Gravy
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• ½ oz. Fat Bacon -- 1 1/2d.
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• Total Cost -- 11d.
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• Time -- 20 minutes.
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Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly. Butter a dish in which the fish can be both cooked and served. Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning; spread the rest of the seasoning on the top, pour over gently the gravy. Cover with a few raspings and put the butter on in tiny pieces. Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish. Pin a paper collar round the dish, and serve at once.
FISH HASH
• ½ lb. Cold Boiled Fish -- 4d.
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• ½ lb. Cold Boiled Potatoes
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• ¼ of an Onion -- 1d.
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• 2 oz. Fat Bacon -- 1d.
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• 1 teaspoonful Parsley
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• 1 oz. Butter
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• 1 gill Milk or Gravy
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• Pepper and Salt -- 1d.
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• Total Cost -- 7d
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• Time -- 10 Minutes
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Flake up the fish free from skin and bone, mash the potatoes and mix them together; season with half the parsley, pepper and salt. Mince the bacon and onion very finely; put them into a frying pan with the butter and fry for a few minutes. Stir in the fish and potatoes and turn about until thoroughly hot through. Pour over the gravy or milk and again make thoroughly hot. Heap on to a dish, and garnish with the rest of the parsley. Serve very hot.
FISH BALLS
• ½ lb. Cold Fish -- 4d.
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• 1 gill Thick Sauce -- 1 1/2d.
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• 1 teaspoonful Anchovy -- 1/2d.
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• ½ pint Melted Butter -- 1 1/2d.
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• 2 oz. Fat Bacon
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• 1 teaspoonful Parsley -- 1d.
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• 1 Egg and Pepper and Salt -- 1 1/2d.
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• Total Cost -- 10d.
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• Time -- 10 Minutes
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Chop the fish, bacon, and parsley finely, and mix them together with the seasoning. Make a thick sauce with 1 gill water, 1 oz flour, and 1 oz butter; flavour with anchovy and stir the fish in. Simmer for a few minutes, stir in the yolk of the egg, and turn on to a plate to cool. Make up into small balls, fill a frying pan with boiling water, put in the balls. Cover over and simmer gently for ten minutes. Dish the balls in a circle and pour over the melted butter, which has been nicely flavoured with anchovy; garnish with parsley, and serve.
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