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

* * 4 oz. Bread Crumbs * * Pepper and Salt--1d. * * 1 teaspoonful Onion * * 1 Egg * * 1 teaspoonful Parsley or Horse-radish--1 1/2d. * * Total Cost--51/2 d * * Time--Half and Hour * Mince the beef and onion very finely, and mix it with the bread crumbs, pepper, and salt. Add either some chopped parsley or finely scraped horse-radish; mix thoroughly. Moisten with an egg well beaten, and if very dry a spoonful of gravy or milk. Butter some small cups or moulds, fill them with this mixture, and bake for about half an hour. Garnish with sprigs of parsley, and serve with them some horse-radish sauce or brown gravy. HASHED BEEF AND TOMATO SAUCE * 1 lb. Cold Roast Beef--3d. * * 8 tomatoes--3d. * * 1 fagot of Herbs * * Salt and Pepper--1/2d. * * 1 gill Gravy * * 1 oz. Butter * * 1/2 teaspoonful Sugar * * Toast--1 1/2d. * * Total Cost--8d. * * Time--Half an Hour * Slice up the tomatoes and put them into a saucepan with the butter, herbs, pepper, salt, sugar, and gravy. Stir about until it becomes quite a pulp; then rub through a sieve, season to taste, and let it get quite cold. Cut the beef into thin slices and lay it in a saucepan, pour over the cold sauce and let it get hot through, very slowly. Arrange on a hot dish, and garnish with fried sippets of bread or toast. STEWED CHOPS * 1 lb. Chops--2 1/2d. * * 1 oz. Butter--1d. * * Pepper and Salt * * 1/2 oz. Flour * * 1 gill Gravy--1/2d. * * Total Cost--4d. * * Time--One Hour * Trim some of the fat from the chops, put the butter into a saucepan, and when it is melted stir in the flour. Mix well, and pour in the gravy; stir until it boils, lay in the chops, and simmer very gently for one hour. Dish the chops in a circle, boil up and season the gravy, and pour over the stew. BAKED