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

may be put back when removed from the meat and boiled without the lid very quickly for an hour. Then strain off and stand away till the next day; it should then be in a strong jelly. This may be cut into blocks and put round the meat. CURRIED CHOPS * 2 lbs. Chops--5d. * * 1/2 oz. Curry Powder--1d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/4 lb. Rice * * 1/2 pint Gravy or Water--1d. * * 1/2 oz. Flour * * 1 Apple * * 1 Onion * * Salt--1d. * * Total Cost--9d. * * Time--Three Hours. * Trim some of the fat away from the chops. Put the butter into a stewpan, put in the chops and brown them quickly; take out, chop up the apple and onion, and fry that too. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes. Season with salt and lemon juice and pour over the chops. Boil the rice by directions given elsewhere; rinse out a small mould or cup in cold water, press the rice into it, and turn out. Serve this in a separate dish, but send it to the table with the curry. BEEF A LA MODE * 6 lbs. Leg of Beef or Silverside--9d. * * 1 Calf's Foot--4d. * * 2 Onions * * 2 Carrots * * 1 Turnip--1d. * * 1 fagot of Herbs * * 40 Peppercorns * * 1 blade of Mace * * 6 Cloves * * Salt--1d. * * Total Cost--1s. 3d. * * Time--Five Hours. * Have the foot well chopped up, put it on in cold water, bring it to the boil. Let it boil for five minutes, then take it up and scrape and wash it well, lay it in a stewpan with the beef