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

the lid. Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt. Strain and flavour the gravy, add the lemon juice, and pour it over the meat. Set aside until quite cold, then turn out. This is a very nice breakfast or luncheon dish. SWISS PATES * Cold Roast Veal, Fowl, or Lamb--6d. * * Half a Stale Loaf--1 1/2d. * * Sweet Herbs or Parsley--1d. * * 1 Egg--1d. * * 1 gill Melted Butter * * Pepper and Salt * * Hot Fat--1d. * * Total Cost--101/2 d. * * Time--5 Minutes. * Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt. Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes; cut some slices of bread about an inch and a half thick, stamp them out with a round cutter about two inches across. Remove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs. Fry in hot fat till a good colour, drain away the fat from them on kitchen paper. Fill these with the mince, garnish with sprigs of parsley, and serve. DEVILLED MEAT * 1 teaspoonful Mustard * * 1 teaspoonful Worcester Sauce * * 2 teaspoonful Vinegar * * 1/2 oz. Butter * * 1 teaspoonful Oil * * 1 teaspoonful Lemon Juice * * 1/2 teaspoonful Curry Powder--2 1/2d. * * Mashed Potatoes * * 1/2 gill Gravy * * Slices of Cold Meat--1d. * * Total Cost--31/2 d. * * Time--10 Minutes * Put the mustard, made with vinegar instead of water, into a basin; add gradually the oil and butter, curry powder, sauce, vinegar, and lemon juice, and mix very thoroughly, then pour in the gravy. Cut some slices of underdone meat and lay them