Cooking Articles & Recipes

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 ...

STEWED CHOPS

• 1 lb. Chops -- 2 1/2d.
*
• 1 oz. Butter -- 1d.
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• Pepper and Salt
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• ½ oz. Flour
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• 1 gill Gravy -- 1/2d.
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• Total Cost -- 4d.
*
• Time—One Hour
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Trim some of the fat from the chops, put the butter into a saucepan, and when it is melted stir in the flour. Mix well, and pour in the gravy; stir until it boils, lay in the chops, and simmer very gently for one hour. Dish the chops in a circle, boil up and season the gravy, and pour over the stew.

BAKED CHOP

• 1 Chop
*
• Pepper and Salt
*
• Total Cost -- 1d
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• Time—One Hour
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Choose a nice loin chop with an undercut. Rub a little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour over the gravy which has run from it. Serve very hot.

RICE CUTLETS

• ½ lb. Cold Meat -- 1 1/2d.
*
• 2 oz. Rice
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• Pepper and Salt -- 1/2d.
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• 1 Egg -- 1d.
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• Bread Crumbs
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• Hot Fat -- 1/2d.
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• Total Cost -- 31/2 d.
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• Time -- 5 Minutes
*
Mince the meat finely; if there is any cold rice in the larder it will do; if not, boil some. Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel; if the meat is very lean add 2 oz fat or beef suet. Shape into cutlets, egg and bread crumb them, and fry in hot fat; dish in a circle and garnish with fried parsley.

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