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

cut into pieces. Cover with cold water and bring to the boil, put in the spices tied in a piece of muslin, and let it simmer very gently for three hours. Slice up the vegetables and put them in, and continue simmering altogether for about five hours. Take up the foot, take out all the bones, and cut into pieces; put back the meat of the foot into the saucepan, take out the spices, season with salt, remove the fat, boil up, and serve. This dish is always better for being made the day before it is wanted, as the fat can be more easily removed. BEEFSTEAK ROLLS * 1 lb. Of Beefsteak--2d. * * Bread and Butter--1d. * * 2 Cloves * * 1 Onion * * Stalk of Celery--1/2d. * * 1/2 pint Gravy * * 1 oz. Butter * * 1/2 oz. Flour * * Salt--1d. * * Total Cost--41/2 d. * * Time--Two Hours * Take a thick steak and split it open, cut it into strips five inches wide by three long. Cut some very thin bread and butter the same size seasoned with pepper and salt, lay it on the steak and roll it up, thread on a skewer and dust with flour. Put the butter into a frying-pan, and when it is hot put in the rolls and fry them quickly; take out and lay in a saucepan, cut up the onion and fry in the same butter as the rolls were fried in. Shake in a teaspoonful of flour and pour in the gravy; stir until it boils, then pour over the rolls. Put in the celery and cloves, and simmer very gently for two hours; take up the rolls on a hot dish and slip off the skewers, boil up and flavour the gravy. Remove the fat and pour round the meat. Veal or mutton is also very good prepared in this way. BEEFSTEAK STUFFED * 1 1/2 lbs. Of Beefsteak--4d. * * 1/2 lb. Potatoes * * 2 oz. Dripping * * Salt and Pepper--1d. * * 1 oz. Butter