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 salads and sauce recipes that anyone can enjoy ...

MAYONNAISE

• 2 Eggs -- 2d.
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• 1 gill Oil -- 2d.
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• ½ gill Vinegar
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• Salt -- 1/2d.
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• Total Cost -- 41/2 d.
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• Time—Three-quarters of an Hour.
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Put the yolks of the eggs into a basin, sprinkle over the salt, begin to stir them with a wooden spoon, dropping in the oil very slowly. The sauce must be kept thick, and the oil added very slowly.  When it is quite thick and smooth, pour in the vinegar slowly, and it is ready for use. This is considered the finest of all salad dressings.  If made some time before it is required for table, it must be kept cool. It ought to stand in ice, and the vinegar should be added just before serving. It may be used for any kind of salad instead of the ordinary dressing.

HINTS ON SALAD

Salads form such a pleasant item in the menu, particularly during the hot season, that they should be regarded as a daily dish. There are no scraps of fish, poultry, meat, or cold boiled vegetables, but what can be turned to account in this way. If these are utilised, a great variety can be obtained at a very trifling cost; in fact these dainty tit-bits can often be made of food that otherwise would be thrown away.  Cold cauliflowers, beans, peas, and potatoes are particularly nice in salads.

FISH SALAD

• Cold Boiled Fish -- 4d.
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• 1 Lettuce -- 1/2d.
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• 1 Egg -- 1d.
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• Salad Dressing, or Remoulade Sauce -- 4d.
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• Total Cost -- 91/2 d.
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Make a salad dressing the same as that given for lettuce salad; flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with the dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.

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