In the preparation of Australian beef and mutton, the most important thing is the preparation of some sauce by which the meat is disguised and made savoury. A number of dishes beside Australian meat depend entirely for their success upon the sauce ; the meat is simply to give a body to the dish, and the body of such a dish may be, and often is, very mysterious, but the flavour delicate and refined. In this way the gristle of meat, the tough legs of fowls, and pieces regarded as inferior, may be made delicious by skilful arrangement. All previously cooked meat, and especially preserved meat, require not cooking but judiciously warming. In tinned meats you always have a strong jelly, which can be made the basis of a number of sauces. Vegetables. 2 2 3 POTATOES, PLAIN BOILED. Ingredients. Potatoes. Salt. To boil potatoes properly they should all be of the same sort, and as nearly as possible of the same size. 1. Wash off the dirt. 2. Scrub them very clean with a hard brush, but never use a knife in any way, not even to clear the eyes. 3. Rinse them well, and arrange them compactly in a saucepan so that a small quantity of water may be sufficient to cover them. 4. Pour the water in cold, and when it boils throw in one large teaspoonful of salt to each quart of water✪ Plain Boiled Potatoes. 5. Simmer until the potatoes are nearly done. 6. For the last two or three minutes let them boil rapidly. 7. When they are tender quite through, which may be known by probing them with a thin skewer, (8) pour away the water immediately. 9. Lift the lid of the sauce- pan to allow the steam to escape. 10. Place them by the side of the fire for the moisture to evaporate. 11. Peel and send them to table as quickly as pos- sible, either in a hot napkin or in a dish of which the cover is so placed that the steam may pass off. There should be no delay in serving after they are once taken from the fire. The Irish put the potatoes into cold water. When the water comes to the boil it is poured away, and the cooking commenced again with cold 22 4 Buckmaster’s- Cookery. water. Some kinds will be sufficiently boiled in twenty minutes ; others in not less than three-quarters of an hour. Precautions. — Pour away the water as soon as the potatoes are cooked, and dry them thoroughly. MASHED POTATOES. Ingredients. Potatoes. Cream. 3 oz. of Butter. 1. Boil or steam the potatoes. 2. Turn them into a basin, and with a fork bruise them to flour; to three pounds of potatoes (3) add a teaspoonful of salt, three ounces of fresh butter, and a gill of cream or hot milk✪ Mashed Potatoes. 4. Stand the basin in a saucepan of boiling water. 5. Beat the potatoes for five minutes. Serve on a very hot dish, either in a rough cone shape or smoothed over with a knife. Precautions. — The potatoes should be well mixed with the butter and cream. POTATOES WITH MILK. Ingredients. 2 Eggs. Potatoes. Milk. Cream. 3 oz. of Butter. 1. Have ready some boiled potatoes. 2. When nearly cold cut them into slices and cover them with a clean cloth. 3. Take a stewpan and melt three ounces of butter with two ounces of flour, stir with a wooden spoon. 4. Add gradually a gill of warm milk ; season with pepper and salt and a little grated nutmeg✪ Potatoes with Milk. When the sauce comes to the boil (5) put in the sliced potatoes. 6. Let them gently boil for Vegetables , 225 about fifteen minutes, then stand the stewpan aside.

AI-modernized reading of the original text

In the preparation of Australian beef and mutton, the most important thing is the preparation of some sauce by which the meat is disguised and made savoury. A number of dishes beside Australian meat depend entirely for their success upon the sauce ; the meat is simply to give a body to the dish, and the body of such a dish may be, and often is, very mysterious, but the flavour delicate and refined. In this way the gristle of meat, the tough legs of fowls, and pieces regarded as inferior, may be made delicious by skilful arrangement. All previously cooked meat, and especially preserved meat, require not cooking but judiciously warming. In tinned meats you always have a strong jelly, which can be made the basis of a number of sauces. Vegetables. 2 2 3 POTATOES, PLAIN BOILED. Ingredients. Potatoes. Salt. To boil potatoes properly they should all be of the same sort, and as nearly as possible of the same size. 1. Wash off the dirt. 2. Scrub them very clean with a hard brush, but never use a knife in any way, not even to clear the eyes. 3. Rinse them well, and arrange them compactly in a saucepan so that a small quantity of water may be sufficient to cover them. 4. Pour the water in cold, and when it boils throw in one large teaspoonful of salt to each quart of water. 5. Simmer until the potatoes are nearly done. 6. For the last two or three minutes let them boil rapidly. 7. When they are tender quite through, which may be known by probing them with a thin skewer, (8) pour away the water immediately. 9. Lift the lid of the saucepan to allow the steam to escape. 10. Place them by the side of the fire for the moisture to evaporate. 11. Peel and send them to table as quickly as possible, either in a hot napkin or in a dish of which the cover is so placed that the steam may pass off. There should be no delay in serving after they are once taken from the fire. The Irish put the potatoes into cold water. When the water comes to the boil it is poured away, and the cooking commenced again with cold 22 4 Buckmaster's Cookery. water. Some kinds will be sufficiently boiled in twenty minutes ; others in not less than three-quarters of an hour. Precautions. — Pour away the water as soon as the potatoes are cooked, and dry them thoroughly. MASHED POTATOES. Ingredients. Potatoes. Cream. 3 oz. of Butter. 1. Boil or steam the potatoes. 2. Turn them into a basin, and with a fork bruise them to flour; to three pounds of potatoes (3) add a teaspoonful of salt, three ounces of fresh butter, and a gill of cream or hot milk. 4. Stand the basin in a saucepan of boiling water. 5. Beat the potatoes for five minutes. Serve on a very hot dish, either in a rough cone shape or smoothed over with a knife. Precautions. — The potatoes should be well mixed with the butter and cream. POTATOES WITH MILK. Ingredients. 2 Eggs. Potatoes. Milk. Cream. 3 oz. of Butter. 1. Have ready some boiled potatoes. 2. When nearly cold cut them into slices and cover them with a clean cloth. 3. Take a stewpan and melt three ounces of butter with two ounces of flour, stir with a wooden spoon. 4. Add gradually a gill of warm milk ; season with pepper and salt and a little grated nutmeg. When the sauce comes to the boil (5) put in the sliced potatoes. 6. Let them gently boil for Vegetables , 225 about fifteen minutes, then stand the stewpan aside.

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Plain Boiled PotatoesMashed PotatoesPotatoes with Milk

Buckmaster's cookery