The Art of Living in Australia Part 42

* 1/2 lb. Potatoes *

* 2 oz. Dripping *

* Salt and Pepper--1d.

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

* 1 tablespoonful Milk *

* 1 Onion *

* 1/2 teaspoonful Sage--1 1/2d.

* Total Cost--61/2 d.

* Time--One Hour *

Boil and mash the potatoes with the b.u.t.ter, milk, and salt (if there are any cold ones they will do as well); lay the steak flat and spread the potatoes over it. Chop the onion very fine and powder the sage, and sprinkle over the potatoes; roll up and tie with a tape or string. Rub some dripping over a baking sheet, put in the steak, and plenty of dripping on the top. Put into a moderate oven and bake for an hour, basting frequently. Put on to a hot dish, take off the tapes, and pour round it some nice gravy. Send mashed potatoes to table with it.

FRICa.s.sEE OF LIVER

* Half a Calf's Liver--3d.

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

* 1 Carrot *

* Lemon Juice--1/2d.

* 1 Onion *

* 1 oz. Flour *

* 1 pint of Gravy *

* Parsley *

* Pepper and Salt--1d.

* Total Cost--6d.

* Time--One Hour *

Wash and slice up the liver, and dip in the flour; fry very lightly and quickly in the b.u.t.ter and lay in a saucepan. Slice up the carrot and fry in the same b.u.t.ter. Stir in the gravy, boil up, and pour over the liver; simmer very gently for one hour, then dish carefully. Season the gravy with salt, pepper, and lemon juice; boil up and pour over it.

Serve hot.

STEWED SWEETBREADS

* 1 pair Sweetbreads--4d.

* 1 pint Gravy *

* Salt and Pepper *

* 1/2 Onion--1/2d.

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

* 1/2 oz. Flour *

* 1 Carrot--1d.

* Total Cost--51/2 d.

* Time--One Hour.

Put the sweetbreads in cold water, bring to the boil, strain away the water, sc.r.a.pe and clean them and remove the pieces of skin. Put the b.u.t.ter into a stewpan and flour the sweetbreads; dry very lightly and quickly, take them out. Slice up and fry the onion and carrot, stir in the flour and gravy, and bring to the boil. Lay in the sweetbreads and simmer very gently for one hour; take them up on a hot dish, season and flavour the gravy, remove the fat, boil up and pour round them. Serve hot. Sweetbreads are very nice served with tomato sauce.

ROULADES OF BEEF

* 1/2 lb. Fillet of Beef--9d.

* 1/2 lb. Cold Boiled Bacon--4d.

* 1 Egg--1d.

* 1 1/2 oz. Dripping *

* 1/2 pint Gravy *

* Pepper and Mustard *

* 2 oz. Crumbs--1d.

* Total Cost--1s. 3d.

* Time--10 Minutes *

Trim away the fat from the fillet and cut it into very small thin slices, and cut the bacon also into thin slices, but smaller. Spread the side of the beef with mustard and pepper, cover with bacon, and roll up as lightly as possible. When all are rolled beat up an egg, mix it with a spoonful of water, brush over the rolls; cover them with crumbs and thread on a small skewer. Put the dripping into a frying-pan, and when quite hot lay in the rolls and fry until a good colour.

Place on a hot dish and slip out the skewers. Make the gravy hot, season and flavour, and pour boiling round the roulades. Should there be any brown sauce in the larder it is nicer than gravy.

VEAL SHAPE

* 2 lbs. Neck of Veal--8d.

* 1 Lemon *

* Pepper and Salt--1/2d.

* 1/4 lb. Ham or Bacon--2d.

* 3 Eggs *

* 1/2 pint Stock--3d.

* Total Cost--1s. 11/2 d.

* Time--Three Hours *

Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three hours; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid. Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt. Strain and flavour the gravy, add the lemon juice, and pour it over the meat.

Set aside until quite cold, then turn out. This is a very nice breakfast or luncheon dish.