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 ...

CARROTS IN BUTTER

• 4 Carrots -- 1 1/2d.
*
• 1 oz. Butter
*
• 1 teaspoonful Parsley
*
• Pinch of Salt and Sugar -- 1d.
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• Total Cost -- 21/2 d.
*
• Time—One Hour
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Scrape the carrots and slice them up, put them into boiling water seasoned with salt and sugar, and boil for ten minutes. Strain off the water. Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice. Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft. Dish and pour over the butter in which they were cooked.

PARSNIPS AND PARSLEY BUTTER

• 4 or 5 Parsnips
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• ½ oz. Flour
*
• 1 teaspoonful Parsley -- 2d.
*
• 1 oz. Butter
*
• 1 gill Milk
*
• Pepper and Salt -- 2d.
*
• Total Cost -- 4d.
*
• Time—One Hour
*
Scrape and cut up the parsnips (or cold ones will do). If raw, boil them in water seasoned with salt for three-quarters of an hour. Make the butter, flour, and milk into a sauce by directions given, and season nicely. Stir in the parsley, put in the parsnips, bring to the boil and simmer for ten minutes. Arrange them on a hot dish, pour the sauce over, and serve.

PARSNIPS FRIED

Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, dripping, or butter. Pile high on a dish and serve very hot.

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