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 ...

CALF’S FOOT SALAD

Calves’ feet that have been boiled down for jelly make a good salad.  They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat pieces and put into a salad bowl. Pour over a salad dressing or just oil and vinegar; shred over it a nice white lettuce, and garnish with sliced beetroot.

REMOULADE SALAD DRESSING

This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly with the bowl of a wooden spoon; add the oil gradually, using about one gill to every two yolks. A little French mustard and vinegar may be added before using.

SOUP MEAT SALAD

The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold and firm, cut it into neat pieces and lay in a salad bowl. Pour over it some remoulade sauce and shred on top some nice white lettuce leaves; it may be garnished with beetroot or hard boiled eggs.

LAMB SALAD

• Cold Roast Lamb
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• 2 Lettuces -- 1d.
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• 1 Tomato -- 1/2d.
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• 12 Capers -- 1/2d.
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• 2 Eggs -- 2d.
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• Remoulade Dressing -- 3d.
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• Total Cost -- 7d.
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Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.

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