Mince the meat finely ; if there is any cold rice in the
larder it will do ; if not, boil some. Mix the rice and
meat well together, season and flavour with a little nutmeg
or lemon peel ; if the meat is very lean add 2 oz. fat or
beef suet. Shape into cutlets, egg and bread crumb them,
and fry in hot fat ; dish in a circle and garnish with fried
parsley.
POTATO SAUSAGES.
3 Cold Potatoes .
\ lb. Cold Meat ✪ Rice Cutlets.
Nutmeg, Pepper, and Salt
lEgg . . .
Bread Crumbs .
Hot Fat .
Total Cost— 3rf.
U.
■\\d.
Time — 5 Minutes.
Mash up the potatoes, and mince the meat ; mix together,
COOKERY BECIPE8, 4-0. 329
season nicely, and mix into a paste with half the egg. Roll
into sausages, egg and bread crumb, and fry in hot fat.
Dish in a pyramid, and garnish with fried parsley.
BEAZILIAN STEW.
2 lbs. Leg of Beef .
1 Onion
1 Carrot .
1 tablespoonful Vinegar
1 doz. Peppercorns✪ Brazilian Stew .
Total Cost— 54<?. Time— Three Hours.
od.
Cut the beef up in small pieces, dip them in the vinegar,
and lay in a jar. Slice in the vegetables, add the pepper-
corns, and tie a paper over the top of the jar. Stand in a
saucepan of boiling water for three hours ; dish up the meat,
garnish with the carrot, strain the gravy, season and flavour,
boil up and pour over. Serve hot.
BEEP OLIVES.
2 lbs. Rump Steak . . . . \Qd.
\ lb. Veal Seasoning ..-.•. 2d.
12 Peppercorns . . .■ . .-^
I pint Stock . . . .■ -Ill
1 Onion T 2*-
1 Carrot✪ Beef Olives . . . . . .J
Total Cost — Is. Q\d. Time One Hour and a Quarter.
Cut up the steak into thin slices about three inches long
and two broad, shape the seasoning into small corks, roll a
piece up in each slice of steak, thread them on a skewer and
lay them in a saucepan. Pour in the stock, add the pepper-
corns and vegetables, bring to the boil, simmer very gently
for one hour and a half. Place the olives on a hot dish
and draw out the skewers, remove the fat, boil up the gravy,
season and flavour to taste, and pour round. Serve hot.
380
THE ART OF LIVING IN AUSTRALIA.
MACARONI PUDDING.
3 oz. Macaroni 2d.
\ lb. Cold Meat
2d.
Pepper and Salt
\ pint Gravy
2 Eggs ....
1 pint Milk
1 teaspoonful Parsley
'Zd.
Total Cost— 7c?. Time— (
3neB
Boil the macaroni in stock or water. Mince the meat
finely, and season with parsley, pepper, and salt. Rub a
pudding basin or mould with butter, put the macaroni and
meat in in layers, and season nicely. Beat up the eggs and
milk and pour them over, cover with buttered paper, and
steam for one hour. Turn out of the basin carefully, and
pour round it a little nice brown gravy or white sauce.
SHEEPS' TONGUES IN TOMATO SAUCE.
Is.
6 Tongues .
\ pint Tomato Sauce
1 doz. Peppercorns
1 Onion
1 fagot Herbs .
1 Carrot✪ Sheeps' Tongues in Tomato Sauce .
Total Cost— Is. 3M.
• Id.
Page 203 · 7 recipe records on this page
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mince the meat finely ; if there is any cold rice in the larder it will do ; if not, boil some. Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel ; if the meat is very lean add 2 oz. fat or beef suet. Shape into cutlets, egg and bread crumb them, and fry in hot fat ; dish in a circle and garnish with fried parsley.
POTATO SAUSAGES.
3 Cold Potatoes . \ lb. Cold Meat . Nutmeg, Pepper, and Salt lEgg . . . Bread Crumbs . Hot Fat . Total Cost— 3rf.
U.
■\\d.
Time — 5 Minutes.
Mash up the potatoes, and mince the meat ; mix together,
COOKERY BECIPE8, 4-0. 329
season nicely, and mix into a paste with half the egg. Roll into sausages, egg and bread crumb, and fry in hot fat. Dish in a pyramid, and garnish with fried parsley.
BRAZILIAN STEW.
2 lbs. Leg of Beef . 1 Onion 1 Carrot .
1 tablespoonful Vinegar 1 doz. Peppercorns . Total Cost— 54<?. Time— Three Hours.
od.
Cut the beef up in small pieces, dip them in the vinegar, and lay in a jar. Slice in the vegetables, add the peppercorns, and tie a paper over the top of the jar. Stand in a saucepan of boiling water for three hours ; dish up the meat, garnish with the carrot, strain the gravy, season and flavour, boil up and pour over. Serve hot.
BEEP OLIVES.
2 lbs. Rump Steak . . . . \Qd. \ lb. Veal Seasoning ..-.•. 2d. 12 Peppercorns . . .■ . .-^ I pint Stock . . . .■ -Ill
1 Onion T 2*-
1 Carrot . . . . . .J
Total Cost — Is. Q\d. Time One Hour and a Quarter.
Cut up the steak into thin slices about three inches long and two broad, shape the seasoning into small corks, roll a piece up in each slice of steak, thread them on a skewer and lay them in a saucepan. Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half. Place the olives on a hot dish and draw out the skewers, remove the fat, boil up the gravy, season and flavour to taste, and pour round. Serve hot.
MACARONI PUDDING.
3 oz. Macaroni 2d.
\ lb. Cold Meat
2d.
Pepper and Salt
\ pint Gravy
2 Eggs ....
1 pint Milk
1 teaspoonful Parsley
'Zd.
Total Cost— 7c?. Time— (
3neB
Boil the macaroni in stock or water. Mince the meat finely, and season with parsley, pepper, and salt. Rub a pudding basin or mould with butter, put the macaroni and meat in in layers, and season nicely. Beat up the eggs and milk and pour them over, cover with buttered paper, and steam for one hour. Turn out of the basin carefully, and pour round it a little nice brown gravy or white sauce.
SHEEPS' TONGUES IN TOMATO SAUCE.
Is.
6 Tongues . \ pint Tomato Sauce 1 doz. Peppercorns 1 Onion
1 fagot Herbs . 1 Carrot . Total Cost— Is. 3M.
• Id.
Records on this page
Rice CutletsPotato SausagesMacaroni PuddingBrazilian StewBeef OlivesSheeps' Tongues in Tomato SauceSheeps' Tongues in Tomato Sauce