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

the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad. VERMICELLI SOUP * 1 oz. Vermicelli--1d. * * Vegetables and Saffron * * 2 quarts Bone Stock--1d. * * Total Cost--2 d. * * Time--One Hour * The stock for this soup should be good and in a strong jelly when cold. Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve. MULLIGATAWNY SOUP * 2 quarts Stock * * 1 Apple * * 1 Onion * * 1 Carrot--1d. * * 1/2 oz. Curry Powder * * 1 oz. Flour--1d. * * 1 oz. Butter--1d. * * Total Cost--3d. * * Time--One Hour * The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fry them in the butter; sprinkle over the curry powder