Time — Three Hours. Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three houi's ; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid. Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt✪ Stock. Strain and flavour the gravy, add the lemon juice, and pour it over the meat. Set aside until quite cold, then turn out. This is a very nice breakfast or luncheon dish. SWISS PATES. Cold Roast Veal, Fowl, or Lamb . 6d. Half a Stale Loaf . . . . H<?. Sweet Herbs or Parsley . . . Id. lEgg Id. 1 gill Melted Butter . . . - "j Pepper and Salt Hot Fat✪ Swiss Pates Total Cost— 10|«?. Time— 5 Minutes. Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt. Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes ; cut some slices of bread about an inch and a half thick, stamp them out with a round I 2 |.. 340 THE ART OF LIVING IN AUSTRALIA. cutter about two inches across. Eemove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs. Fry in hot fat till a good colour, drain away the fat from them on kitchen paper. Fill these with the mince, garnish with sprigs of parsley, and serve. DEVILLED MEAT. 1 teaspoonful Mustard 1 teaspoonful Worcester Sauce 2 teaspoonsful Vinegar \ oz. Butter 1 teaspoonful Oil 1 teaspoonful Lemon Juice i teaspoonful Curry Powder Mashed Potatoes \ gill Gravy Slices of Cold Meat . Total Cost— 3W. \d. Time -10 Minutes. Put the mustard, made with vinegar instead of water, into a basin ; add gradually the oil and butter, curry powder, sauce, vinegar, and lemon juice, and mix very thoroughly, then pour in the gravy. Cut some slices of underdone meat and lay them in a pie dish, pour over the mixture, cover with a plate, and stand in a hot oven for ten minutes ; stir frequently. Serve with mashed potatoes. JUGGED RABBITS. 2 Rabbits Is. i lb. Pickled Pork . . . . ^d. 1 Onion . . . . . • 1 i^/ 1 fagot of Herbs . . . . J ^^ ' 1 pint Gravy . . . . .1 ioz. Flour >^d. 1 tablespoonful lied Currant Jelly . J Total Cost— Is. 4:\d. Time— Two Hours. Wash and joint up the rabbits and cut the pork into slices ; lay some of the pork over the bottom of a baking COOKERY RECIPES, #c. 341 jar, and on this some joints of rabbit ; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF. ^ Slices of Cold Roast Beef (underdone) i^d. ✪ Devilled Meat

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Time — Three Hours. Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three houi's ; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid. Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt. Strain and flavour the gravy, add the lemon juice, and pour it over the meat. Set aside until quite cold, then turn out. This is a very nice breakfast or luncheon dish. SWISS PATES. Cold Roast Veal, Fowl, or Lamb . 6d. Half a Stale Loaf . . . . H<?. Sweet Herbs or Parsley . . . Id. lEgg Id. 1 gill Melted Butter . . . - "j Pepper and Salt Hot Fat Total Cost— 10|«?. Time— 5 Minutes. Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt. Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes ; cut some slices of bread about an inch and a half thick, stamp them out with a round I 2 |.. 340 THE ART OF LIVING IN AUSTRALIA. cutter about two inches across. Eemove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs. Fry in hot fat till a good colour, drain away the fat from them on kitchen paper. Fill these with the mince, garnish with sprigs of parsley, and serve. DEVILLED MEAT. 1 teaspoonful Mustard 1 teaspoonful Worcester Sauce 2 teaspoonsful Vinegar \ oz. Butter 1 teaspoonful Oil 1 teaspoonful Lemon Juice i teaspoonful Curry Powder Mashed Potatoes \ gill Gravy Slices of Cold Meat . Total Cost— 3W. \d. Time -10 Minutes. Put the mustard, made with vinegar instead of water, into a basin ; add gradually the oil and butter, curry powder, sauce, vinegar, and lemon juice, and mix very thoroughly, then pour in the gravy. Cut some slices of underdone meat and lay them in a pie dish, pour over the mixture, cover with a plate, and stand in a hot oven for ten minutes ; stir frequently. Serve with mashed potatoes. JUGGED RABBITS. 2 Rabbits Is. i lb. Pickled Pork . . . . ^d. 1 Onion . . . . . • 1 i^/ 1 fagot of Herbs . . . . J ^^ ' 1 pint Gravy . . . . .1 ioz. Flour >^d. 1 tablespoonful lied Currant Jelly . J Total Cost— Is. 4:\d. Time— Two Hours. Wash and joint up the rabbits and cut the pork into slices ; lay some of the pork over the bottom of a baking COOKERY RECIPES, #c. 341 jar, and on this some joints of rabbit ; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF. ^ Slices of Cold Roast Beef (underdone) i^d.

The art of living in Australia