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

in a pie dish, pour over the mixture, cover with a plate, and stand in a hot oven for ten minutes; stir frequently. Serve with mashed potatoes. JUGGED RABBITS * 2 Rabbits--1s. * * 1/2 lb. Pickled Pork--3d. * * 1 Onion * * 1 fagot of Herbs--1/2d. * * 1 pint Gravy * * 1/2 oz. Flour * * 1 tablespoonful Red Currant Jelly--1d. * * Total Cost--1s. 41/2 d. * * Time--Two Hours * Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF * Slices of Cold Roast Beef (underdone)--4d. * * 1/2 gill Melted Butter Sauce--1/2d. * * 1/2 gill Gravy or Water * * Salt and Pepper * * 1 tablespoonful Walnut Ketchup or Vinegar--1/2d. * * 1 tablespoonful Red Currant Jelly--1d. * * Total Cost--6d. * * Time--Half an Hour * Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it. SOUBISE CUTLETS * 1 lbs. Neck Chops--5d. * * 1 1/2 oz. Butter--1 1/2d. * * 1 oz. Flour * * 3 Onions * * 1 gill Milk * * Pepper, Salt, and Lemon Juice--1d. * * Total Cost--71/2 d. * * Time--20 Minutes * Trim off the cutlets, lay