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

1/4 lb. Veal Forcemeat--2d. * * 1/2 pint Melted Butter Sauce--1 1/2d. * * Total Cost--61/2 d. * * Time--Half an Hour * Peel a marrow and cut it in half length-ways. Prepare some veal forcemeat by recipe given elsewhere, and make it hot in a saucepan. Remove the seeds from the marrow and put in their place the forcemeat; put the pieces together and bind round with tape. Have ready a fish kettle full of boiling water seasoned with salt; lay the marrow on the drainer and plunge into the water; boil gently for about twenty-five minutes. Slip the marrow carefully into a dish and pour over some melted butter sauce. LYONNAISE POTATOES * 1 lb. Potatoes--1d. * * 1/2 pint Onion Sauce--2d. * * Total Cost--3d. * * Time--Half an Hour * Peel and boil the potatoes in the usual way, slice them up and put them into a hot dish; make some rather thin onion sauce by directions given elsewhere, season with a few drops of lemon juice, and pour over the potatoes; serve hot. POTATOES SAUTE Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the potatoes and fry them a pale colour. Place them on a hot dish; melt one ounce of butter in a saucepan; season with lemon juice, parsley, pepper, and salt. Pour this over the potatoes, and serve very hot. COLCANNON Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of butter into a frying pan; put in the vegetables and fry them until they are thoroughly hot through and well mixed. Turn them on to a hot dish, make into a neat pile, and serve. BAKED VEGETABLE MARROW * 1 Vegetable Marrow * * 1/2 pint Gravy * * 1 oz. Dripping * * Total Cost--3d. * * Time--One Hour * Peel the marrow and cut into pieces, remove the seeds, put on to a baking sheet with