FoodNet

The art of living in Australia

1893

Page 221 · 7 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.
Put the butter into a saucepan, and when it is quite hot, slice up the vegetables and put them in with the pepper- corns, and fry a good colour. Stir in the flour and brown that too, then pour in the stock and stir till it boils. Cover down and let it simmer slowly for an hour. Kub through a sieve, return to the saucepan ; season with salt and lemon juice, boil up, and it is ready to serve. CARAMEL. Put half a pound of sugar into a frying-pan and let it get Very brown. Pour over half a pint of water and stir till it S. 1003. A a 370 THE ART OF LIVING IX AUSTRALIA. boils ; strain into a bottle. It will keep good a long time, and is very useful for coloui'ing soup and gravies. VEAL FORCEMEAT. 2 oz. Suet (Beef) hd. 3 oz. Bread Crumbs . kd. Pepper and Salt - lEgg 1 teaspoonful Parsley llH ^ teaspoonful Sweet Herbs Half a Lemon✪ Veal Forcemeat .... • Total Cost— 2H. Shred the suet and mix it with the bread crumbs. Chop the parsley and sweet herbs very finely and stir them in, then the grated rind of half a lemon, and the pepper and salt ; drop in the egg and bind into a paste, and it is ready to use. This forcemeat is suitable for fowls, turkeys, veal, and fish. TO MAKE BROWN CRUMBS. Cut up some very stale bread and bake it in the oven till a nice colour. Put these pieces through a sausage machine and then rub them through a sieve ; keep in a bottle for use. They are excellent for many savoury dishes, and it is a good way of using up stale pieces of bread. SALAD OF COLD VEGETABLES. Take any cold vegetables that there may be in the larder — such as potatoes, cauliflowers, peas, beans, haricots, &c. Slice up the potatoes, branch the cauUflower, and mix in the peas and beans ; put all into a salad bowl. Take oil and vinegar in the proportion of one of oil to two of vinegar, blend them together and season with salt and l)epper. Pour this over the vegetables, slice up one or two hard boiled eggs✪ Salad of Cold Vegetables into very thin sUces, and lay round as a garnish. COOKERY RECIPES, #c. 371. BANANA AND ORANGE SALAD. Peel and slice np some ripe bananas and oranges, remov- ing the pips from the oranges, but saving the juice. Take a deep glass dish, lay at the bottom some bananas, then a layer of oranges. Sprinkle well with sugar✪ Banana and Orange Salad, then some more bananas and oranges and sugar, until all the materials are used up. Cover and let it stand for an hour, then serve as a sweet. COSMOPOLITAN SALAD. Take any fruits in season, such as oranges, mandarins, passion fruit, apricots, nectarines, pine-apples, bananas, &c. Peel and slice them up, and put them into a glass dish in layers, with plenty of sugar✪ Cosmopolitan Salad between each layer. Stand in a cool place for an hour covered over, and it is ready to serve. POTATO SALAD. Slice up some cold boiled potatoes. Sprinkle with salt, pepper, and chopped parsley. Mix the oil and vinegar together in the proportion of two of oil to one of vinegar✪ Potato Salad ; pour this over, let it stand for an hour, and serve. VENETIAN RICE. \ lb. Kice \d. \ lb. Cheese 1 pint Stock 1 oz. Butter Pepper and Salt✪ Venetian Rice Total Cost — 4(Z. Time — Three-quarters of an Hour. 2d. \d. Boil some rice, or take any cold rice that may be left, put it into a saucepan with the stock, and simmer till the stock is absorbed. Grate up some dry, hard pieces of cheese, stir A a2 372 THE AET OF LIVING IN AUSTRALIA.