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

OF MUTTON AND PEAS * 2 Breasts of Mutton--4d. * * 2 Onions * * 1 Carrot--1/2d. * * 1 Egg--1d. * * Bread Crumbs--1/2d. * * 1 fagot of Herbs * * 1 pint Peas * * Salt and Pepper * * Hot Fat * * 12 Peppercorns--7d. * * Total Cost--1s. 1d. * * Time--Two Hours * Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables; bring to the boil and stew very gently for two hours. Take it up and remove all the bones, put it between two boards and stand some heavy weights on it till quite cold. Then cut into neat-shaped pieces, egg and bread crumb them; fry a good colour. Boil the peas by recipe given elsewhere. Pile the mutton on a dish and put the peas round. A breast of lamb is exceedingly nice done in this way; it may be cut off before the quarter is roasted. The liquor in which the meat was cooked makes excellent soup. TRIPE AND TOMATOES * 2 lbs. Tripe--5d. * * 1 doz. Tomatoes--3d. * * 1/2 pint Water or Stock * * 1 oz. Cornflour--1/2d. * * 1 Onion * * Pepper and Salt--1/2d. * * Total Cost--9d * * Time--Four Hours * Cut the tripe into neat pieces, put it on in cold water and bring to the boil; let it boil for five minutes, put it into cold water, and wash and scrape it well. Slice up the tomatoes and rub them through a sieve; mix them with the stock or water, and season with pepper and salt. Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up. Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in; stir until it boils, dish the tripe carefully, season and flavour the sauce to taste, and pour it over. Tripe is more easily digested than any other animal food, and is therefore good for people suffering with dyspepsia. TRIPE IN