The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

salt, and skim very carefully; draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off. This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce. A recipe for this is given with the sauces. BEEF STOCK * Leg of Beef--9d. * * Vegetables--1d. * * Total Cost--10d. * The bone in this meat should be chopped small by the butcher. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessertspoonful of salt; this will throw up the scum, which must be carefully removed. When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place. This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes. BEEF TEA--NO. 1 * 1 lb. Gravy Beef * * 1 pint water * * 3d. * Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour. Pour it into a brown baking jar and put it into a cool oven, and keep it below boiling point for an hour or longer, according to