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

in which the meat is cooking, and put it in the oven to get hot. Dish up the meat and pour the sauce over it. Send the two dishes to table together, quite hot. MUTTON OR HAM BONE AND POTATOES * 1 Bone of Mutton or Ham * * 1 Onion * * 1 oz. Butter * * 1 oz. Flour * * 1/2 pint Water or Stock--1 1/2d. * * 1 lb. Potatoes--1d. * * Total Cost--21/2 d. * * Time--One Hour. * Put the butter into a saucepan, and when it is hot put in the flour; mix together smoothly, pour in the water of stock, and stir until it boils. Joint up a mutton or ham bone and lay it in; if it is mutton, add a little salt. Bring it to the boil, put in the onion whole stuck with two cloves, and simmer for half an hour or longer; then peel the potatoes, cut them in half and put them in, and cook until they are soft. Take out the bones and place on a dish, put the potatoes round, and pour the sauce over. This is a very homely dish, but a very savoury and economical one. A little meat goes a long way, and it is nourishing, too, as all the goodness of the bone and potatoes is in the stew. VEAL IN WHITE SAUCE * 2 lbs. Neck of Veal--10d. * * 2 oz. Butter--1 1/2d. * * 1 oz. Flour * * Salt and Pepper * * 1 Egg--1d. * * 3/4 pint Milk--2d. * * 1 Onion * * 1 fagot of Herbs * * 1 dozen Peppercorns * * Lemon Juice--1d. * * Total Cost--1s. 31/2 d. * * Time--One Hour and a Half. * Put the butter into a saucepan, and when it is melted stir in the flour and cook well, but do not brown. Boil the onion, herbs, and peppercorns in the milk, strain them out, pour the milk over the butter and flour, and stir till it boils. Cut the meat into cutlets, lay them