The art of living in Australia

Mince the lean of the meat very small with about a quarter of a pound of the suet which surrounds it ; season with pepper, salt, and nutmeg. Make a little boiled custard by recipe given elsewhere, pour it over the biscuit, which must be made into fine crumbs, then stir in the meat and let it all get quite cold. Roll into small balls with a little flour. Put three ounces of dripping into a frying pan, and when very hot drop in the balls and fry a good colour; drain for a few minutes on kitchen paper, and dish in a circle. Serve hot. BRAISED LEG OF MUTTON. 1 Leg of Mutton Is. 3c?. 1 Easher of Ham . 2d. 1 fagot of Herbs 20 Peppercorns . \^ oz. Butter \d. 2 Carrots . -, 1 Turnip . 1 Onion \\d. 1 quart Stock . - Total Cost— Is. 1U. Tim e— F our Hours Put the butter into a saucepan, and when it is dissolved put in the mutton and brown it all over ; then lay the ham and vegetables round it, pour in the stock, and bring it to the boil. Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly. If the braising is being done by a coal fire the lid of the stewpan may be reversed and some hot coals placed in it ; these will want renewing from time to time. In any case cook very slowly, then dish the meat, strain the gravy, remove the fat carefully, and boil to a sort of half glaze ; pour round the dish, serve with Julienne or plain vegetables. PRESSED BEEF. 10 lbs. Thick Brisket of Beef, Corned or Fresh .... Is. 6<?. 1 fagot of Herbs . . . • 1 i^ 1 stick Celery i ^"'• 1 Onion ..... ."1 2 Carrots V^\,J 1 Turnip C^'^'^' 40 Peppercorns . . . , .J Total Cost— Is. %d. Time— Four Hours. Bind the beef with tapes to keep it a good shape. If it is corned, put it on in cold water ; if fresh, in hot stock or water, and bring to the boil, then skim carefully and put in the vegetables and peppercorns. Simmer very gently indeed for four hours, then take it up. Take off the tapes, slip out the bones, and put it into a dish ; place a piece of board on the top and some heavy weights and leave till the next day, then turn out and serve with a salad. If fresh meat is used for this dish the liquor may be used for soup, or the bones may be put back when removed from the meat and boiled without the lid very quickly for an hour. Then strain off and stand away till the next day ; it should then be in a strong jelly. This may be cut into blocks and put round the meat. CURRIED CHOPS. 2 lbs. Chops bd. \ oz. Curry Powder . Id. 1 oz. Butter Id. Lemon Juice \ld. 4 lb. Rice .... h pint Gravy or Water 1 oz. Flour 1 Apple .... ) Id. 1 Onion .... Salt Total Cost- 9(7. Time — Th ree Hours Trim some of the fat away from the chops. Put the butter into a stewpan, put in the chops and brown them