The Art of Living in Australia Part 40

* 1/2 pint Gravy *

* Nutmeg--1d.

* Total Cost--6d.

* Time--One Hour *

Mince up the beef finely and mix it with the bread crumbs; season with pepper, salt, nutmeg, or parsley. Beat up the egg, mix it with the gravy, and pour over the meat and crumbs. b.u.t.ter a basin, sprinkle well with brown bread crumbs, put in the mince. Cover over with a plate and bake for an hour, then turn on to a hot dish and pour a little nice gravy round it.

STEAK A LA JARDINIERE

* 1 lbs. Steak--5d.

* 1 gill Green Peas--2d.

* 1 gill French Beans--1d.

* 1/2 oz. Flour *

* 1 oz. b.u.t.ter *

* 1 Carrot *

* 1 Turnip *

* 1/2 pint Gravy *

* Salt--1 1/2d.

* Total Cost--91/2 d.

* Time--Three Hours *

Cut the steak into neat pieces and fry very quickly in the b.u.t.ter; take it out, put in the flour, and when quite smooth pour on the gravy and stir until it boils. Put back the steak, and simmer very gently for three hours. Cut the carrot and turnip up into thin strips, and put them in when the steak has been cooking for two hours. Boil the peas and beans separately, and add them to the stew five minutes before serving. Arrange the steak on a hot dish, put the vegetables round, and pour over the gravy. The greater the variety of vegetables used the nicer this dish will be.

KROMSKIES

* 1/2 lb. Cold Meat--2d.

* 2 Rashers Fat Bacon--2d.

* 1 oz. b.u.t.ter--1d.

* Frying b.u.t.ter--1d.

* 1/2 gill Stock *

* 1 oz. Flour *

* Parsley, Pepper, and Salt *

* Hot Fat--1/2d.

* Total Cost--61/2 d.

* Time--5 Minutes *

Mince the meat finely or put it through the sausage machine, season with parsley, pepper, and salt; put the b.u.t.ter into a saucepan, and when it is melted stir in the flour and the stock. Stir until it boils, then add the meat and mix thoroughly. Turn on to a plate to cool. When cold make up into pieces about the size of a cork. Take some very thin rashers of fat bacon and cut into strips about half an inch wide by two inches long. Roll the meat in this, dip in frying batter, and fry in very hot fat; drain for a few minutes on kitchen paper, pile high on a dish, garnish with fried parsley, and serve very hot.

KOTTBULLAR

* 2 lbs. Fillet or Beef--10d.

* 1/2 lb. Suet--1d.

* Salt and Pepper *

* Hot Fat *

* 1/2 pint Milk--1d.

* 2 Eggs--2d.

* Nutmeg *

* Soda Biscuit *

* Total Cost--1s. 21/2 d.

* Time--10 Minutes *

Mince the lean of the meat very small with about a quarter of a pound of the suet which surrounds it; season with pepper, salt, and nutmeg.

Make a little boiled custard by recipe given elsewhere, pour it over the biscuit, which must be made into fine crumbs, then stir in the meat and let it get quite cold. Roll into small b.a.l.l.s with a little flour.

Put three ounces of dripping into a frying pan, and when very hot drop in the b.a.l.l.s and fry a good colour; drain for a few minutes on kitchen paper, and dish in a circle. Serve hot.

BRAISED LEG OF MUTTON

* 1 Leg of Mutton--1s. 3d.

* 1 Rasher of Ham--2d.

* 1 f.a.got of Herbs *

* 20 Peppercorns--1/2d.

* 1 1/2 oz. b.u.t.ter--1d.

* 2 Carrots *

* 1 Turnip *

* 1 Onion *

* 1 quart Stock--1d.

* Total Cost--1s. 71/2 d.

* Time--Four Hours.

Put the b.u.t.ter into a saucepan, and when it is dissolved put in the mutton and brown it all over; then lay the ham and vegetables round it, pour in the stock, and bring it to the boil. Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly. If the braising is being done by a coal fire the lid of the stewpan may be reversed and some hot coals placed in it; these will want renewing f rom time to time. In any case cook very slowly, then dish the meat, strain the gravy, remove the fat carefully, and boil to a sort of half glaze; pour round the dish, serve with Julienne or plain vegetables.