Put the butter into a saucepan, and when it is hot put in the "ilour ; mix together smoothly, pour in the water or stock, and stir until it boils. Joint up a mutton or ham bone and lay it in ; if it is mutton, add a little salt. Bring it to the boil, put in the onion whole stuck with two cloves, and simmer for half an hour or longer ; then peel the potatoes, cut them in half and put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury and economical one. A little meat goes a long way, and it is nourishing, too, as all the goodness of the bone and potatoes is in the stew. VEAL IN WHITE SAUCE. 2 lbs. Neck of Veal 2 oz. Butter 1 oz. Flour Salt and Pepper 1 Egg . . I pint Milk 1 Onion 1 fagot of Herbs 1 dozen Peppercorns Lemon Juice Total Cost— Is. 3kZ. lOd. lid. ild. 2d. ild. Time — One Hour and a Half. Put the butter into a saucepan, and when it is melted 344 THE ART OF LIVING IN AUSTRALIA. stir in the flour and cook well, but do not brown. Boil the onion, herbs, and peppercorns in the milk, strain them out, pour the milk over the butter and flour, and stir till it boils. Cut the meat into cutlets, lay them in and simmer very gently till the meat is tender, then take it up and arrange nicely on a dish. Beat up an egg with a drop or two of lemon juice and a spoonful of gravy or milk. Pour into the sauce in which the meat was cooked, and stir briskly over the fire until it thickens ; strain over the meat, and ser^'e. A few very small fat rashers of bacon rolled up and fried are a great improvement to this dish. ( 345 ) CHAPTER XX. FIFTY EECIPES FOR VEGETABLES. TOMATOES STUFFED. 6 Tomatoes 2<i. /^ i lb. Veal Forcemeat . . . .2d. 1 oz. Cheese l^d. 6 pieces Fried Bread ^d. Total Cost — 6d. Time — 10 Minutes. Choose tomatoes of a good colour, and all about the same size ; scoop out the centre. Grate up the cheese and mix it with the forcemeat, put this into the tomatoes ; place on a buttered tin, and bake in the oven for ten minutes. Put each tomato on to a round of fried bread, and serve. POTATOES IN WHITE SAUCE. 1 111. Potatoes Id. \ pint White Sauce . . . • "I j Salt and Pepper✪ Potatoes in White Sauce . . . . J ' Total Cost— 3rf. Time— Half an Hour. Peel and slice the potatoes, put them in water seasoned with salt, and boil for five minutes ; strain off the water, make some white sauce by directions given elsewhere. Lay in the potatoes and simmer gently till they are soft, but not broken ; place them on a hot dish and pour the sauce over. TO BOIL POTATOES. To boil ix)tatoes properly much care and judgment are required. Tliey should be peeled thinly, and well v-ashed 846 THE ART OF LIVING IN AUSTRALIA.

AI-modernized reading of the original text

Put the butter into a saucepan, and when it is hot put in the flour ; mix together smoothly, pour in the water or stock, and stir until it boils. Joint up a mutton or ham bone and lay it in ; if it is mutton, add a little salt. Bring it to the boil, put in the onion whole stuck with two cloves, and simmer for half an hour or longer ; then peel the potatoes, cut them in half and put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury and economical one. A little meat goes a long way, and it is nourishing, too, as all the goodness of the bone and potatoes is in the stew. VEAL IN WHITE SAUCE. 2 lbs. Neck of Veal 2 oz. Butter 1 oz. Flour Salt and Pepper 1 Egg . . I pint Milk 1 Onion 1 fagot of Herbs 1 dozen Peppercorns Lemon Juice Total Cost— Is. 3kZ. lOd. lid. ild. 2d. ild. Time — One Hour and a Half. Put the butter into a saucepan, and when it is melted stir in the flour and cook well, but do not brown. Boil the onion, herbs, and peppercorns in the milk, strain them out, pour the milk over the butter and flour, and stir till it boils. Cut the meat into cutlets, lay them in and simmer very gently till the meat is tender, then take it up and arrange nicely on a dish. Beat up an egg with a drop or two of lemon juice and a spoonful of gravy or milk. Pour into the sauce in which the meat was cooked, and stir briskly over the fire until it thickens ; strain over the meat, and serve. A few very small fat rashers of bacon rolled up and fried are a great improvement to this dish. ( 345 ) CHAPTER XX. FIFTY RECIPES FOR VEGETABLES. TOMATOES STUFFED. 6 Tomatoes 2<i. /^ i lb. Veal Forcemeat . . . .2d. 1 oz. Cheese l^d. 6 pieces Fried Bread ^d. Total Cost — 6d. Time — 10 Minutes. Choose tomatoes of a good colour, and all about the same size ; scoop out the centre. Grate up the cheese and mix it with the forcemeat, put this into the tomatoes ; place on a buttered tin, and bake in the oven for ten minutes. Put each tomato on to a round of fried bread, and serve. POTATOES IN WHITE SAUCE. 1 111. Potatoes Id. \ pint White Sauce . . . • "I j Salt and Pepper . . . . J ' Total Cost— 3rf. Time— Half an Hour. Peel and slice the potatoes, put them in water seasoned with salt, and boil for five minutes ; strain off the water, make some white sauce by directions given elsewhere. Lay in the potatoes and simmer gently till they are soft, but not broken ; place them on a hot dish and pour the sauce over. TO BOIL POTATOES. To boil ix)tatoes properly much care and judgment are required. Tliey should be peeled thinly, and well v-ashed

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The art of living in Australia