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

them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water and boil until rather soft, then strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot. ROMAN RAGOUT * 1 1/2 lbs. Gravy Beef--4d. * * 2 oz. Fat Bacon--1 1/2d. * * 2 oz. Onion--1/2d. * * 1 pint Milk * * 3 Tomatoes * * 1/2 pint Gravy * * 1 1/2 oz. Semolina * * 1 oz. Dry Cheese--6d. * * Total Cost--1s. * * Time--Three Hours * Mince the onion and bacon very fine indeed, put them into a saucepan and fry a good brown, then add half the gravy, and stir until a sort of half glaze. Rub the tomatoes through a sieve and stir them in with the rest of the gravy, bring to the boil. Cut the meat into strips and put it in with a little salt and pepper, and simmer very gently for about three hours. While it is cooking put the milk on to boil, mix the semolina with a little cold milk, and stir it in; cook it until the spoon will come out quite clean, then turn it on to a dish till cold. Cut it into squares and lay some in a deep dish, sprinkle with grated cheese, then more semolina and more cheese. Pour over this some of the gravy