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 vegetables recipes that anyone can enjoy ...

VEGETABLE MARROW

• 1 Marrow -- 3d.
*
• ½ pint White Sauce
*
• Salt -- 2d.
*
• Total Cost -- 5d.
*
• Time -- 15 Minutes
*
Peel the marrow, take out the seeds, and cut it into small pieces; put into boiling water nicely seasoned with salt, and boil gently for about fifteen minutes. Take up with a slice and strain in a colander, place in a hot dish, and pour over the sauce.

BEETROOT IN SAUCE

• 3 Beetroots -- 2d.
*
• ½ pint White Sauce -- 2d.
*
• Total Cost -- 4d.
*
• Time—Two Hours
*
Wash the beetroots, but do not cut them; put them in cold water, and boil till they feel soft if pressed—the time depends upon the size; then take them up, peel and slice them. Make the sauce by directions given elsewhere. Put in the beetroot and simmer for about half an hour; dish the beets and pour the sauce over. It should be of a bright red colour.

STEWED CABBAGE

• 1 Cabbage -- 3d.
*
• Salt and Pepper
*
• 1 oz. Butter -- 1d.
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• Total Cost -- 4d.
*
• Time -- 25 Minutes
*
Boil the cabbage as directed, and squeeze very dry; melt the butter in a saucepan, season with pepper, salt, and a drop or two of lemon juice.  Put in the cabbage and cook in the butter for ten minutes, stirring frequently; arrange neatly in a hot dish, and serve.

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