i gill Melted Butter Sauce . . . \d.
i gill Gravy✪ Devilled Meat or "Water . . ."1
Salt and Pepper L 1/7
1 tablespoonful Walnut Ketchup or [ * •
Vinegar J
1 tablespoonful Red Currant Jelly . \d.
Total Cost— Co'. Time— Half an Hour.
Cut some thin slices of beef and lay them in a saucepan
or basin, mix the melted butter sauce, gravy, jelly, and
ketchup together, and pour over them. Cover down closely
and stand the saucepan in a larger one, half full of boiling
water, and steam for half an hour. Put the meat into a
dish and pour the sauce over it.
SOUBISE CUTLETS.
2 lbs. Neck Chops . . . . 5d.
l|oz. Butter \\d.
1 oz. Flour "I
-3 Onions I , t
1 gill Milk r^'
Pepper, Salt, and Lemon Juice . .J
Total Cost— 7^f/. Time— 20 Minutes.
Trim off the cutlets, lay them in a tin dish, cover with
buttered paper, and bake in the oven from fifteen to twenty
minutes, according to thickness, turning once while cooking.
Peel the onions, put them into cold water, bring to the boil,
throw away the water. Put them on again in cold water
342
THE ART OF LH^'ING IN AUSTRALIA.
and boil until rather soft, tlien strain all the water away,
put in the butter, let it get quite hot, then cover down and
finish cooking the onions in this, but do not brown them.
Stir in the flour and pour over the milk, stir until it boils,
let it boil two or three minutes, then rub through a sieve ;
season with salt, pepper, and lemon juice. Dish the cutlets
in a circle, pour away some of the fat, and rinse the tin with
a spoonful of gravy. Pour this round the dish and put the
soubise sauce in the centre. Serve hot.
ROMAN RAGOUT.
1| lbs. Gravy Beef
2 oz. Fat Bacon ,
2 oz. Onion
1 pint Milk
3 Tomatoes
^ pint Gravy
l\ oz. Semolina .
1 oz. Dry Cheese
Total Cost— Is.
4:d.
Hd.
Id.
V&d.
Time — Three Hours.
Mince the onion and bacon very fine indeed, put them
into a saucepan and fry a good brown, then add half the
gravy, and stir until a sort of half glaze. Rub the tomatoes
through a sieve and stir them in with the rest of the gravy,
bring to the boil. Cut the meat into strips and put it in
with a little salt and pepper, and simmer very gently for
about three hours. While it is cooking put the milk on to
boil, mix the semolina with a little cold milk, and stir it in ;
cook it until the spoon will come out quite clean, then turn
it on to a dish till cold. Cut it into squares and lay some
in a deep dish, sprinkle with grated cheese, then more
semolina and more cheese. Pour over this some of the
gravy in which the meat is cooking, and put it in the oven
to get hot. Dish up the meat and pour the sauce over it.
Send the two dishes to table together, quite hot.
COOKERY RECIPES, #<•.
34B
\n.d.
MUTTON OR HAM BONE AND POTATOES.
1 Bone of Mutton or Ham
1 Onion
1 oz. Butter✪ Soubise Cutlets
1 oz. Flour
i pint Water or Stock
1 lb. Potatoes kZ.
Total Cost— 2|rZ. Time— One Hour, ✪ Potatoes in White Sauce
Page 209 · 8 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
i gill Melted Butter Sauce . . . \d. i gill Gravy or "Water . . ."1
Salt and Pepper L 1/7
1 tablespoonful Walnut Ketchup or * • Vinegar J
1 tablespoonful Red Currant Jelly . \d. Total Cost— Co'. Time— Half an Hour.
Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.
SOUBISE CUTLETS.
2 lbs. Neck Chops . . . . 5d.
l|oz. Butter \\d.
1 oz. Flour "I
-3 Onions I , t
1 gill Milk r^'
Pepper, Salt, and Lemon Juice . .J Total Cost— 7^f/. Time— 20 Minutes.
Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water
and boil until rather soft, tlien strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve ; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot.
ROMAN RAGOUT.
1| lbs. Gravy Beef 2 oz. Fat Bacon ,
2 oz. Onion 1 pint Milk
3 Tomatoes ^ pint Gravy l\ oz. Semolina . 1 oz. Dry Cheese
Total Cost— Is.
4:d. Hd. Id.
V&d.
Time — Three Hours. Mince the onion and bacon very fine indeed, put them into a saucepan and fry a good brown, then add half the gravy, and stir until a sort of half glaze. Rub the tomatoes through a sieve and stir them in with the rest of the gravy, bring to the boil. Cut the meat into strips and put it in with a little salt and pepper, and simmer very gently for about three hours. While it is cooking put the milk on to boil, mix the semolina with a little cold milk, and stir it in ; cook it until the spoon will come out quite clean, then turn it on to a dish till cold. Cut it into squares and lay some in a deep dish, sprinkle with grated cheese, then more semolina and more cheese. Pour over this some of the gravy in which the meat is cooking, and put it in the oven to get hot. Dish up the meat and pour the sauce over it. Send the two dishes to table together, quite hot.
34B
\n.d.
MUTTON OR HAM BONE AND POTATOES.
1 Bone of Mutton or Ham
1 Onion
1 oz. Butter
1 oz. Flour
i pint Water or Stock
1 lb. Potatoes kZ.
Total Cost— 2|rZ. Time— One Hour,
Records on this page
Devilled MeatJugged RabbitsRoman RagoutBreakfast Dish of BeefSoubise CutletsMutton or Ham Bone and PotatoesMutton or Ham Bone and PotatoesPotatoes in White Sauce