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

put in the herbs and peppercorns, pour over the vinegar and water. Cover with a tin, and stand in a cool oven, and bake very slowly for an hour. Take them out and let them get quite cold in the vinegar, then lay them in a dish, and strain the sauce over. Garnish with sprigs of parsley. STUFFED CONGER EEL. * 1 Eel--1s. * * 3 oz. Veal Seasoning--2d. * * 1 1/2 oz. Flour * * Pepper and Salt--1/2d. * * 1 1/2 oz. Butter--1d. * * Total Cost--1s. 31/2 d. * * Time--One Hour * Make the veal seasoning by recipe given elsewhere; sew it into the eel and put it into a deep dish. Just cover it with water, and bake it in a good oven for about one hour. Take it up and keep hot, strain the liquor in which it has been cooked; take about one pint and make into a brown sauce with the butter and flour. Colour it with a few drops of caramel, let it boil for a few minutes, season with salt, pepper, and lemon juice; pour over the fish, and serve very hot. EEL AND TOMATO SAUCE. * 1 Eel--1s. * * 6 Tomatoes--2d. * * 2 oz. Veal Seasoning--2d. * * 1 oz. Butter * * 1 oz. Flour * * Pepper and Salt--1d. * * Total Cost--1 s. 5d. * * Time--One Hour * Stuff and cook the eel as in the preceding recipe, and strain off the liquor. Rub the tomatoes through a sieve; mix with half a pint of the liquor in which the fish was cooked. Make a sauce of this of this with butte and flour, season with pepper and salt, and pour it over the fish. Garnish with parsley, and serve. FRIED ROES * 3 Roes--6d. * * Frying Batter * * Hot Fat * * Salt and Pepper--1d. * * Total Cost--7d * * Time--35 Minutes * Put the roes on in cold water and boil for about half an hour. Take them up and let them get quite cold, then cut