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 ...
POTATO SAUSAGES
• 3 Cold Potatoes -- 1/2d.
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• ¼ lb. Cold Meat -- 1d.
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• Nutmeg, Pepper, and Salt
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• 1 Egg
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• Bread Crumbs
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• Hot Fat -- 1 1/2d.
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• Total Cost -- 3d.
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• Time -- 5 Minutes.
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Mash up the potatoes, and mince the meat; mix together, season nicely, and mix into a paste with half the egg. Roll into sausages, egg and bread crumb, and fry in hot fat. Dish in a pyramid, and garnish with fried parsley.
BRAZILIAN STEW
• 2 lbs. Leg of Beef -- 5d.
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• 1 Onion
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• 1 Carrot
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• 1 tablespoonful Vinegar
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• 1 doz. Peppercorns -- 1/2d.
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• Total Cost -- 51/2 d.
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• Time—Three Hours
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Cut the beef up in small pieces, dip them in the vinegar, and lay in a jar. Slice in the vegetables, add the peppercorns, and tie a paper over the top of the jar. Stand in a saucepan of boiling water for three hours; dish up the meat, garnish with the carrot, strain the gravy, season and flavour, boil up and pour over. Serve hot.
BEEF OLIVES
• 2 lbs. Rump Steak -- 10d.
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• ¼ lb. Veal Seasoning -- 2d.
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• 12 Peppercorns
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• ½ pint Stock
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• 1 Onion
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• 1 Carrot -- 1/2d.
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• Total Cost -- 1s. O1/2 d.
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• Time—One Hour and a Quarter
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Cut up the steak into thin slices about three inches long and two broad, shape the seasoning into small corks, roll a piece up in each slice of steak, thread them on a skewer and lay them in a saucepan. Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half. Place the olives on a hot dish and draw out the skewers, remove the fat, boil up the gravy, season and flavour to taste, and pour round. Serve hot.
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