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 meat recipes that anyone can enjoy ...
TOMATO PIE
• 3 or 4 Tomatoes -- 2d.
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• 1 lb. Chops -- 2 1/2d.
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• 1 oz. Butter -- 1d.
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• 4 Cold Potatoes -- 1d.
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• Pepper and Salt
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• 1 tablespoonful Milk -- 1/2d.
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• Total Cost -- 7d.
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• Time—One Hour and a Quarter
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Skin and slice up the tomatoes, put a layer at the bottom of a pie-dish, then lay in the chops. Season with pepper and salt, and cover with the rest of the tomatoes; mash up the potatoes until ver smooth. Warm the butter and milk and pour it over them and make into a paste. Cover the dish with this crust, brush the top over with a little milk, put into the oven and bake for about one hour and a quarter.
KABOBS (KEBABS)
• 1 ½ lbs. of Steak -- 4d.
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• 1 dessertspoonful Curry Powder
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• 1 dessertspoonful Worcester Sauce
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• 1 dessertspoonful Vinegar -- 1 1/2d.
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• ½ pint Stock
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• 1 tablespoonful Flour
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• 1 tablespoonful Chutney
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• ¼ lb. Rice
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• Salt -- 2d.
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• Total Cost -- 71/2 d.
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• Time—One Hour and a Half
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Slice up the steak into pieces about three inches long and two broad. Mix the curry powder, sauce, vinegar, flour and chutney together and spread this over the steak; roll up and thread a small wooden skewers. These skewers should be made from a very small splint of wood, just large enough to hold one or at most two of the rolls; lay them in a saucepan, pour over the stock, bring to the boil and simmer one hour and a half. While they are cooking, well wash the rice in cold water and let it soak for half an hour, throw it into boiling water for three minutes and strain off. Put a pinch of saffron in some fresh water, season with salt, and finish cooking in this. Strain off and dry in the saucepan. Pile this on a dish and lay the kabobs over it; boil up the gravy, season and flavour, and strain round the dish.
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