The art of living in Australia

Time — Three Hours. Wash the tongues in cold water, put them into a saucepan, cover them with cold water or stock, and bring to the boil, then skim well. Either corned or fresh tongues will do for this dish. If corned, no salt is required ; but if fresh ones are used, put in a dessertspoonful of salt. Put in the vegetables and peppercorns and simmer gently for two hours, then take them up, plunge them into cold water and remove the skin. Trim ihem off and cut in half. Make some tomato sauce by recipe given elsewhere. The liquor in which the tongues were boiled may be used for this if it is not too salt. Lay the tongues in and simmer for another horn- ; dish carefully, boil up the sauce and pour over. Garnish with chopped parsley. BROWN MINCE. 1 lb. Cold Roast Beef . id. ^ lb. Bread Crumbs . . Id. Pepper and Salt lEgg . . . . . ^ pint Gravy .... Nutmeg ' lid. Total Cost— 6<;. Time- -OneH Mince up the beef finely and mix it with the bread crumbs ; season with pepper, salt, nutmeg, or parsley. Beat up the egg, mix it with the gravy, and pour over the meat and crumbs. Butter a basin, sprinkle well with brown bread crumbs, put in the mince. Cover over with a plate and bake for an hour, then turn on to a hot dish and pour a little nice gravy round it. STEAK 1 LA JARDINIERE. 2 lbs. Steak 5d. ] gill Green Peas . ... 2d. 1 gill French Beans . . . .Id. ^ oz. Flour 1 oz. Butter 1 Carrot . 1 Turnip . ^ pint Gravy Salt . Total Cost—9^d. Time— Three Hours. Cut the steak into neat pieces and fry very quickly in the butter ; take it out, put in the flour, and when quite smooth pour on the gravy and stir until it boils. Put back the steak, and simmer very gently for three hours. Cut the cirrot and turnip up into thin strips, and put them in when )nd. the steak has been cooking for two hours. Boil the peas and beans separately, and add them to the stew fi\Q minutes before serving. Arrange the steak on a hot dish, put the vegetables round, and pour over the gravy. The greater the variety of vegetables used the nicer this dish will be. KROMSKIES. 1 lb. Cold Meat 2 Rashers Fat Bacon 1 oz. Butter Frying Batter . i gill Stock 1 oz. Flour Parsley, Pepper, and Salt Hot Fat . Total Cost— 6|c?. 2d. 2d. \d. \d. Time — 5 Minutes. Mince the meat finely or put it through the sausage machine, season with parsley, pepper, and salt ; put the butter into a saucepan, and when it is melted stir in the flour and the stock. Stir until it boils, then add the meat and mix thoroughly. Turn on to a plate to cool. When cold make up into pieces about the size of a cork. Take some very thin rashers of fat bacon and cut into strips about half an inch wide by two inches long. Roll the meat in this, dip in frying batter, and fry in very hot fat ; drain for a few minutes on kitchen paper, pile high on a dish, garnish with fried parsley, and serve very hot. KOTTBULLAR. 2 lbs. Fillet of Beef . . lOd. A lb. Suet . , . Id. Salt and Pepper Hot Fat . '. [id i pint Milk 2 Eggs . Nutmeg Soda Biscuit J . 2d. Total Cost— Is. 2\d. Time- -10 Minutes