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 ...

FRICASSEE OF LIVER

• Half a Calf’s Liver -- 3d.
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• 1 ½ oz. Butter -- 1 1/2d.
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• 1 Carrot
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• Lemon Juice -- 1/2d.
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• 1 Onion
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• 1 oz. Flour
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• 1 pint of Gravy
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• Parsley
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• Pepper and Salt -- 1d.
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• Total Cost -- 6d.
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• Time—One Hour
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Wash and slice up the liver, and dip in the flour; fry very lightly and quickly in the butter and lay in a saucepan. Slice up the carrot and fry in the same butter. Stir in the gravy, boil up, and pour over the liver; simmer very gently for one hour, then dish carefully. Season the gravy with salt, pepper, and lemon juice; boil up and pour over it.  Serve hot.

STEWED SWEETBREADS

• 1 pair Sweetbreads -- 4d.
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• 1 pint Gravy
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• Salt and Pepper
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• ½ Onion -- 1/2d.
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• 1 oz. Butter
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• ½ oz. Flour
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• 1 Carrot -- 1d.
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• Total Cost -- 51/2 d.
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• Time—One Hour.
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Put the sweetbreads in cold water, bring to the boil, strain away the water, scrape and clean them and remove the pieces of skin. Put the butter into a stewpan and flour the sweetbreads; dry very lightly and quickly, take them out. Slice up and fry the onion and carrot, stir in the flour and gravy, and bring to the boil. Lay in the sweetbreads and simmer very gently for one hour; take them up on a hot dish, season and flavour the gravy, remove the fat, boil up and pour round them. Serve hot. Sweetbreads are very nice served with tomato sauce.

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