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

parsley. FISH A LA SAUMAREZ * 2 Bream--1s. * * 2 Tomatoes--1/2d. * * 1 oz. Butter--1d. * * 1 fagot of Herbs * * 1 Carrot * * 1 oz. Flour * * Pepper and Salt * * 1 Onion * * 1 doz. Peppercorns * * Lemon Juice--1 1/2d. * * Total Cost--1s. 3d. * * Time--One Hour * Fillet the fish, put the bones in a saucepan, and just cover them with water. When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables; boil quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot. KEDGEREE. * 1/2 lb. Gold Fish--4d. * * 1/4 lb. Boiled Rice--1d. * * 2 Hard Boiled Eggs--2d. * * 1 oz. Butter * * Pepper and Salt--1d. * * Total Cost--8d. * * Time--5 Minutes * Flake up the fish and mix it with the rice; shell the eggs and cut them in half, put the yolks on one side. Chop the whites and mix them with the rice and fish; season nicely and put into a saucepan with the butter, and stir until thoroughly hot. Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through. Serve hot. FISH BAKED IN VINEGAR * 2 Mullet--6d. * * 1/2 pint Vinegar--2d. * * 1 gill Water * * 1 fagot of Herbs * * 1 doz. Peppercorns * * Salt--1/2d. * * Total Cost--81/2 d. * * Time--One Hour * Wash the fish, dry them on a cloth, and rub them with a little salt. Lay them in a deep dish,