rEmoulade salad dressing.
This is a good dressing when mayonnaise is not liked. It
is made in the same way as mayonnaise, using hard boiled
eggs (yolks) instead of raw ones. Put the yolks into a basin
and work very smoothly with the bowl of a wooden spoon ;
add the oil gradually, using about one giil to every two yolks.
A little French mustard and vinegar may be added before
using.
SOUP MEAT SALAD.
The meat which has been boiled down for soup makes a
nice salad. When the stock has been poured off, press the
meat into a basin with about a gill of jelly stock, and some
salt and pepper. When cold and firm, cut it into neat
pieces and lay in a salad bowl. Pour over it some remou-
lade sauce and shred on top some nice white lettuce leaves ;
it may be garnished with beetroot or hard boiled eggs✪ Soup Meat Salad.
382
THE ART OF LIVING IN AUSTRALIA.
LAMB SALAD.
Cold Koast Lamb
'\ld.
2 Lettuces
1 Tomato
'. Id
12 Capers
. \d.
2 Eggs .
. 2d.
Eemoulade Dressing✪ Lamb Salad .
. 3d.
Total Cost— 7<^.
Cut the lamb into small pieces and lay it in a bowl. Cut
the tomato into thin slices and lay it over, then the capers
chopped small. Pour over the dressing, break up the
lettuces and put over, and garnish with the hard boiled eggs
cut in slices.
( 383 )
CHAPTER XXII.
FIFTY RECIPES FOB SWEETS.
APPLES AND TAPIOCA.
ff 6 Apples ...... Zd.
\\ oz. Tapioca \d.
\ Lemon i<Z.
2 oz. Sugar ....
1 \ pints "Water ....
A few drops of Cockineal .
Total Cost— 4M. Time— Half an Hour.
Peel and quarter the apples and remove the core, put them
into a saucepan with the lemon ✪ Apples and Tapioca juice, sugar, and a spoonful
of water, and stew till soft but not broken. Place them in a
glass dish. "Wash the tapioca in cold water, put it in a
saucepan, pour over it 1| pints of water, and stir till it boils.
Cook it till quite clear, sweeten and flavour with a few drops
of lemon juice, and colour with cochineal. Pour over the
apples and put away till cold ; it is then ready to serve.
SHORT PASTRY.-No. 1.
1 lb. Flour
6 or 8 oz. Dripping .
1 gill Water✪ Short Pastry - No. 1
Total Cost— 2(Z,
. 1 2^.
Sift the flour into a basin, rub in the dripping very
lightly until it is quite fine, mix into a very stiff dough with
the water, turn on to a floured board, and knead into a
smooth paste. Roll out to the required thickness, and it is
384 THE AST OF LIVING IN AUSTRALIA.
ready at once. This will be found an exceedingly nice paste
for everyday pies, and it is very wholesome. The dripping
should be clarified, directions for which are given elsewhere.
SHORT PASTRY.-No. 2.
1 lb. Flour 2d.
8 oz. Butter "]
1 gill Water Urf,
Juice of Half a Lemon✪ Short Pastry - No. 2 . . .J
Total Cost— 8rf.
Sift the flour into a basin, rub the butter lightly in, until
it is as fine as bread crumbs ; make a well in the centre, and
strain the lemon juice. Mix into a stiff paste with the
water, knead for a few minutes until it is quite smooth, it is
then ready for use. A crust may be made with lard just in
the same way ; this is much lighter of digestion than a
butter cnist, and should always be given to anyone suffeiing
from a weak digestion.
FLAKY CRUST.
1 lb. Flour 2d.
4 oz. Butter 3d.
i oz. Lard i
I pint Water V2d. ✪ Flaky Crust
Page 226 · 6 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
Remoulade Salad Dressing.
This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly with the bowl of a wooden spoon ; add the oil gradually, using about one giil to every two yolks. A little French mustard and vinegar may be added before using.
SOUP MEAT SALAD.
The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold and firm, cut it into neat pieces and lay in a salad bowl. Pour over it some remoulade sauce and shred on top some nice white lettuce leaves ; it may be garnished with beetroot or hard boiled eggs.
LAMB SALAD.
Cold Roast Lamb
'\ld.
2 Lettuces
1 Tomato
'. Id
12 Capers
. \d.
2 Eggs .
. 2d.
Eemoulade Dressing .
. 3d.
Total Cost— 7<^.
Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.
( 383 )
CHAPTER XXII.
FIFTY RECIPES FOB SWEETS.
APPLES AND TAPIOCA.
ff 6 Apples ...... Zd.
\\ oz. Tapioca \d.
\ Lemon i<Z.
2 oz. Sugar .... 1 \ pints "Water .... A few drops of Cockineal . Total Cost— 4M. Time— Half an Hour.
Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a glass dish. "Wash the tapioca in cold water, put it in a saucepan, pour over it 1| pints of water, and stir till it boils. Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold ; it is then ready to serve.
SHORT PASTRY.-No. 1.
1 lb. Flour
6 or 8 oz. Dripping . 1 gill Water Total Cost— 2(Z,
. 1 2^.
Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is
ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere.
SHORT PASTRY.-No. 2.
1 lb. Flour 2d.
8 oz. Butter "]
1 gill Water Urf,
Juice of Half a Lemon . . .J Total Cost— 8rf.
Sift the flour into a basin, rub the butter lightly in, until it is as fine as bread crumbs ; make a well in the centre, and strain the lemon juice. Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use. A crust may be made with lard just in the same way ; this is much lighter of digestion than a butter cnist, and should always be given to anyone suffeiing from a weak digestion.
FLAKY CRUST.
1 lb. Flour 2d.
4 oz. Butter 3d.
i oz. Lard i
I pint Water V2d.
Records on this page
Soup Meat SaladLamb SaladApples and TapiocaShort Pastry - No. 1Short Pastry - No. 2Flaky Crust