Veal, Lamb, Mutton, Steak,
Australian Numbat
The Numbat or Banded Anteater is a member of the marsupial family growing up to 40cms in length. One of few marsupials that hunts during the day, they meal mainly on termites. They live in the woodlands of Western Australia with a new colony established in South Australia. They have a long tongue and snout enabling them to easily seek out their food. Their bodies are covered with reddish/brown fur with white bands across.
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Red or Green Pepper = Capsicum
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, lard, etc can be substituted with your selected oils.
Clarified Fat = Melt fat then add raw potato cut in quarter-inch slices and allow the fat to gradually heat. When the fat ceases to bubble and potatoes are browned, strain fat through double cheesecloth into a pan for use. Potato will absorb fat odours and sediment.
Second Stock = Made from the meat and the bones that remain after the first stock is strained off. Fresh water and veges are added.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Steak Casserole
Ingredients
1lb blade steak or similar cut
1 can cream of mushroom soup
1 cup chopped celery
1 tablespoon capsicum
2 tablespoons butter
1/2 cup uncooked rice
1 cup chicken stock
2 sliced onions
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
Method
Cut the meat into 1/2" cubes and cook with onions, celery and capsicum in butter until the meat is browned. Add uncooked rice, chicken stock, soup, soy sauce, salt and pepper and water. Bring to boil, cover and turn the heat down very low and simmer gently for 1 hour until meat and rice is tender. Stir occasionally and add a little extra water if required.
Savoury Steak
Ingredients
2 lb bladebone steak
3 teaspoons flour
2 teaspoons sugar
1/4 teaspoon mustard
1/2 teaspoon pepper
1 teaspoon salt
Method
Mix together seasonings and flour and rub well into steak on both sides. Put in casserole, adding 3 teaspoons tomato sauce, 3 teaspoons Worcestershire sauce, 4 teaspoons vinegar and about 1 1/2 cups cold water. Place in oven. Cook in a moderate oven until steak begins to simmer and then lower gas and cook very slowly for 2 1/2 hours. Sliced carrots, parsnips and potatoes may be cooked on top.
Steak and Kidney Pie
Ingredients
2 lbs bladebone steak
2 kidneys
1 large onion
1 tablespoon flour
Pepper and salt
Pastry
Method
Remove all fat from meat and cut into pieces, 1/2 inch square. Remove skin from kidney and cut into small pieces. Add onion (cut up roughly). Nearly cover with cold water. Mix flour (and a teaspoon of gravox if lied) in a cup into a paste with cold water. Add to meat, kidney, onion and water in saucepan. Season with pepper and salt. Bring to boil then allow to simmer gently for 1 1/2 hours, or till meat is tender. Place on pie dish. Cover with pastry and bake in oven until pastry is golden brown.
Billy Can - Never clean out your Australian Billy Can with anything but hot water. Some of the flavour of your tea can be in the old Can itself. (From old pages)
Dutch Cutlet
Method
Mix 1lb minced beef steak with pepper, salt and cup of breadcrumbs, 1 minced onion and 1 egg to bind. Form into a flat cake. Put into a greased backing tin with two cups of cold water and 1 tablespoon of tomato sauce, 1 minced onion and 1 slice of bacon on top. Cover with greased paper and bake in a moderate oven for 1 hour. Garnish with tomato slices and parsley; serve either hot or cold.
Pot Roast
Ingredients
Roast
6oz butter
3 medium parsnips
8 small onions
1/4 cup plain flour
3 tablespoons tomato puree
3 large carrots
2 Tablespoons tomato paste
Herbs
3lb tomatoes
4 medium potatoes
3 beef stock cubes or stock
Salt and Pepper
Method
Heat butter in frying pan, add meat and brown on all sides. Remove meat from pan. Add to pan diced parsnips, peeled whole onions and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remove from heat. Add remaining butter to pan, add flour and stir over high heat until flour is brown. Remove from heat, add water and stir until combined. Add crumpled stock cubes, tomato paste, herbs, salt and pepper. Return pan to heat and stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, bring to boil. Reduce heat, cover and simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil until thickened.
Pastry for pies and pasties
Ingredients
1 lb plain flour
8 oz dripping or butter
2 level teaspoons baking powder
Pinch salt
Enough water to make into a dough
Method
Sift the flour into a basin, rub in dripping or butter with finger tips. Add the baking powder, salt and water. Turn onto a board, knead until smooth, then roll out the pastry 1/8" thick.
Steak and Kidney Pie
Ingredients
2 lb bladebone steak
2 kidneys
1 large onion
1 tablespoon flour
Pepper and salt
Pastry for top of pie
Method
Remove all fat form meat and cut into pieces 1/2" square. Remove skin from kidney and cut into small pieces. Add onion roughly chopped. Cover with enough water to just cover meat. Mix flour in a cup to a paste with cold water. Add to meat, kidney, onion and water in saucepan and season with salt and pepper. Bring to boil and then allow to simmer gently for 1 1/2 hours, or till meat is tender. Place in a pie dish and cover with pastry. Bake in a hot oven until pastry is golden brown.
Stuffed Veal Breast
Ingredients
4 lbs breast of veal
2 eggs (whole)
2 apples (chopped finely)
2 tablespoons butter
1/4 lb salted crackers
1 onion
Method
Make a pocket in the veal and fill with the following: Soak the crackers in tepid ater. Press out water and season the crackers with salt and pepper. Add eggs, apples and onion browned in butter. Mix together and put in meat pocket. Put shortening on bottom and top of roast in a roasting pan. Bake in a moderate oven 1 1/2 hours. Add 1 1/2 cups water after roast is well browned and baste every 15 minutes. Replenish water as it cooks down. Roast should be seasoned to taste before cooking.
Beef Kidney Stew
Ingredients
2 lbs beef kidney
1 green pepper
1 large onion
Salt
Flour
Parsley chopped
Whole pepper, cloves
2 bay leaves
1 tablespoon vinegar or lemon juice
Method
Cut kidney into small pieces, removing white tubes and fat. Cover with cold water for 1 hour. Drain and put in pan, cover with hot water, add salt to taste, few whole peppers, cloves, bay leaves, sliced onion and chopped green pepper and simmer until tender. Thicken by adding flour enough to make gravy. Add vinegar or lemon juice and chopped parsley and cook 15 minutes longer. Serve with noodles.
Meat Leftovers
Ingredients
5 spanish onions
1 cup bread crumbs (dry)
6 potatoes
2 cups cooked meat (small cubes)
Milk, salt, pepper and butter
Method
Bake the onions until about half tender. Peel them and slice off the tops. Remove centres, leaving only 2 or 3 layers of wall. Mix the meat and half the crumbs, 1/4 teaspoon of salt and a dash of pepper. Moisten with milk and onion centres. Parboil potatoes until half tender. Arrange in a baking dish, set onions down among them, sprinkle with salt and dash of pepper. Pour over enough milk to come to top of potatoes, sprinkle other half of crumbs over the mixture, dot with butter and bake until tender. Serve a tomato and lettuce salad, garnished with cheese and mayonnaise.
Veal Casserole
Ingredients
2 lbs of pieces of veal
2 tablespoons sour cream
1/4 pint milk
1 teaspoon vinegar
1/4 lb fat bacon
2 large onions
1 bay leaf
Parsley and thyme
1 oz butter
Pepper and salt
Rice
Method
Cut veal into neat pieces. Peel the onions and cut into rings. Cut bacon into neat pieces. Melt the butter in casserole and place the bacon over the bottom of it. Put the onion rings on top and add the herbs (tied in a bunch). Let the contents heat gently without the lid for a few minutes. Season the veal with pepper and salt, and place in the casserole as soon as the other ingredients are thoroughly hot. Put on lid and cook very gently for about 2 hours. When tender, arrange veal on hot dish with the bacon. Take out the herbs; heat the milk slightly and pour it, the sour cream and vinegar into the casserole. Heat gently and stir well until the contents are blended into a thick sauce. Strain this over veal, and serve very hot with rice, boiled dry, as if for a curry.
Beef Steak
Ingredients
1 or 1 1/2 lb. selected Sirloin steak
Horse-radish sauce or watercress
Salad oil
Salt and pepper.
Method
Brush steak over with a little oil and grill for about 15 minutes. Season with salt and pepper. Brush over with a little more oil just before the last turn on each side.
Serve on a hot dish with horseradish sauce or watercress.
Braised Steak and Walnuts
Ingredients
1/2 carrot
4 pickled walnuts
1/2 onion
1/2 pint brown sauce
1/2 turnip
Some parsley
1 oz. fat
1/8 teaspoon salt
1 lb. topside steak
Pepper
1/4 pint stock
Method
Cut up vegetables and fry in melted fat, cut steak into 2 inch squares and place on top of vegetables, add stock, salt and pepper and braise gently for 1 1/2 hours. Put walnuts on top and braise 30 minutes longer. If necessary more stock may be added to prevent burning. Heat brown sauce, put steak in centre of hot dish, pour brown sauce over, arrange walnuts round it and sprinkle with finely chopped parsley.
Bushman's Billy Tea - Float one Gum leaf in your (1/4 gallon) Billy Can of boiling water prior to adding tea leaves. Makes a delicious Australian cup of bush tea. (From old pages)
Veal in Sauce
Ingredients
1 1/2 lb veal steak
1 1/2 oz butter
6 shallots
4oz mushrooms
1 cup dry white wine
3 tablespoons cream
1 tablespoon parsley
Salt and pepper
Cream
Method
Toss veal in flour then brown in pan quickly for 2 minutes. Reduce heat and cook for a further 5-8 minutes, remove and keep warm. For sauce put shallots and mushrooms in pan and cook. Add a 1/2 cup wine, simmer for 3 minutes then reduce the heat. Add remaining wine and cream, heat then add parsley to sauce. Pour over steaks.
Ox Tail Supreme
Ingredients
Ox tail
1 onion (cut in rings)
Spices
1 teaspoon Salt and pepper
1 carrot (cut in rings)
Flour
1 tablespoon lemon juice
1/2 cup cooked green peas
Method
Cut at joints. Just cover with water, bring to boil; remove scum. Add onion, spices, salt, pepper and carrot. Simmer 4 hours, or till meat leaves the bone. Allow to get cold. Remove all fat. Then remove tails, thicken with flour, add lemon juice and cook 15 minutes. Add tails and reheat. Add green peas just before serving.
Meat Pasties
Ingredients
1/2 lb steak
1/2 lb potatoes
1 onion
1 teaspoon chopped parsley
1 turnip
Pepper and salt
Rough puff pastry
Method
Cut the meat, potatoes and turnip into small dice and put them on a plate. Season with pepper, salt, parsley and grated onion. Sprinkle over the meat a tablespoon of water. Roll the pastry out about 1/8: thick and either cut out pieces about 6" square or stamp them into rather large rounds. Put a small portion of the meat on the pastry, wet the edges and fold the pastry over the meat. Pinch the edges together with the fingers. Place the pasties on a scone tray, brush over with beaten egg, and bake in a moderate oven for about 3/4 of an hour.
Tasty Beef
Ingredients
1lb round or topside steak
3 tablespoons oil
2 onions quartered
2 stalks celery sliced obliquely
1 small red or green pepper cut in 1/4 inch squares
8oz green beans cut in 2 inch pieces
1 cup beef stock
4 oz mushrooms sliced
1 tablespoon cornflour
1 tablespoon soy sauce
Method
Cut beef into finger length strips, 1/4 inch thick, heat oil and fry steaks over high heat. Push beef to one side, add onion, celery, peppers and beans and stir-fry gently for 5 minutes. Add stock and mushrooms, bring to boil, blend cornflour smoothly with soy sauce and stir in pan, bring to boil. Stir until sauce thickens, reduce heat and simmer 15 minutes, serve with rice.
Quick Onion Steak
For a quick and easy dish to use up round or topside steak, cut into serving slices, coat with packet French onion soup, salt and pepper, wrap in foil and bake in oven for approximately 45 minutes.
Baked Spicy Corned Beef
Ingredients
4-6lbs corned silverside
2 tablespoons pickling spice (vinegar, cloves, allspice)
1 orange sliced
1 onion sliced
1 stalk celery sliced and leaves
1 carrot sliced
3/4 cup brown sugar
1 tablespoon prepared mustard
Method
Soak beef for 1/2 hour, place foil on shallow pan, put beef in centre of foil and pour ¼ cup water over top. Sprinkle with pickling spice and arrange 3 orange slices and vegetables over meat. Bring ends of foil up and over meat and seal with double fold, seal other ends turning up so liquid can’t run out. Bake in slow oven (300o) 4 hours, cool slightly unwrapped - place on dish and spread with brown sugar mixed with mustard, bake at 375o for 20 minutes or until glazed.
Save your breakfast cereal boxes to cut out inner soles for your shoes when a hole appears. (From old pages)
Casserole Veal
Ingredients
2lb stewing or braising veal
Salt and pepper
2 onions chopped
5 teaspoons flour
1 1/4 cups chicken stock
1 tablespoon lemon juice
1/4 lb mushrooms
Boiled noodles
Caraway or poppy seeds
Method
Trim veal, cut into large cubes, pat dry with paper towelling, sprinkle with salt and pepper. Gently cook the onions in 2 tablespoon butter or margarine until softened. Add veal and cook, stirring for 5 minutes, sprinkle the flour over stirring again to coat the meat evenly. Cover pan and cook over very low heat for 7 minutes, shaking pan frequently to prevent sticking. Pour in the stock and lemon juice and stir well, scraping bottom of pan. Then transfer to a casserole, cover and cook in a moderate oven for 3/4 hour. Wipe mushrooms with a damp cloth, cut stalks level with caps, slice and mix into the meat, adding a little more stock if necessary. Continue cooking until veal is tender and serve with boiled noodles tossed in butter and caraway or poppy seeds.
Scone-Topped Beef Casserole
Ingredients
2 lb chuck steak
2 tablespoons oil
1 large onion chopped
1 large carrot sliced
1/2 cup chopped celery
3 tablespoons flour
1 1/2 cups stock
1 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme
Scone Topping
2 cups self raising flour
4 tablespoons melted butter
3/4 cup milk
2 tablespoons finely chopped parsley
1 tablespoon grated parmesan cheese
Onion or celery
Salt
Method
Cube steak and brown in oil, remove to casserole dish. Saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened. Add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven for 2 hours. Increase oven temperature to very hot, make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
Scone Topping
Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick. Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.
Beef Curry
Ingredients
1 1/2 lb topside steak
2oz butter
1 large onion
6 cloves garlic
1 inch piece of green ginger
1 tablespoon coriander
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon mustard powder
1 teaspoon poppy seeds
1 teaspoon dried crushed chillies
1 cup water with 1 beef cube (broth)
1 teaspoon chilli powder
Method
Slice onion and garlic, mince the ginger, cut steak into small squares, heat butter and fry meat with the onion, garlic and ginger. Lower heat and add spices, chillies and beef broth, cover and simmer on very low heat for 2 hours, add ½ teaspoon salt.
To serve with curry
Boiled rice, pappadams, mango chutney, sliced banana, tossed in coconut, diced cucumber in yoghurt, sprinkled with paprika, tomato and onion slices with vinaigrette dressing, raisins, nuts.
To prevent weevils attacking your stores of flour and sugar, store in well sealed milk or cream cans from the dairy. (From old pages)
Ox Tongue
Ingredients
one ox tongue
1 peeled onion
2 table spoons brown sugar
1 table spoons brown vinegar
A few peppercorns
1 dozen cloves
1 blade mace.
Method
Warm a large saucepan of water and add a few peppercorns, a blade of mace and a peeled onion and 1 dozen cloves plus sugar and vinegar. Wash tongue well to remove all excess salt. Add tongue and bring very slowly to the boil. Remove any residue as it rises. Cook gently 2 1/2 to 3 hours according to size. Remove tongue from water and skin it. Place into a tongue presser or basin and press with saucer or plate with weights on top.
Rolled Breast Of Mutton
Ingredients
3 or 4 lb. mutton
1/2 pint of good stock
1 egg
1 oz. Fat
Meat seasoning
1 oz. Flour.
Method
Bone mutton and brush with a little beaten egg. Place seasoning on top, roll up and tie firmly. Put into saucepan with stock and simmer gently till tender (about 1-1/2 hours). Lift out and keep in warm place. Remove all fat from stock and strain. Melt fat in saucepan, add flour and brown well. Add stock and stir till it boils and thickens. Cook 3 minutes and pour over seasoned mutton.
Access Hundreds of Extra old Aussie recipes
Sprinkle talcum powder onto squeaking floorboards (joints) and allow to work through to prevent the squeaking. (From old pages)
Brawn
Ingredients
1 shin beef (cut)
Salt and cayenne
Veal knuckle
Sufficient water to cover bones
Bacon bone
Some salad vegetables
Bouquet garni
Method
Clean meat and remove any marrow from bones, put into a large saucepan or boiler. Add seasoning, cover with water and bring to boiling point, simmer gently till meat and gristle are tender (3 to 4 hours). Remove bones and bouquet garni, cut meat and gristle finely, return meat and gristle to saucepan. Bring to the boil then pour into moulds or a pie dish. Allow to set then remove fat from top, turn out when set, and decorate with salad vegetables, or parsley.
To sharpen scissors use a continuous cutting action over the neck of a glass bottle. (From old pages)
Meat Cutlets
Ingredients
1/4 lb. cooked cold meat
1 teaspoon flour
2 oz. suet
2 tablespoons tomato sauce
1 heaped teaspoon chopped parsley
Pinch pepper
1/2 onion or a shallot
1/8 teaspoon salt
1/4 lb. cold boiled rice
1 egg
1 heaped teaspoon curry powder
Some fine breadcrumbs
Method
Mince meat finely, removing skin and gristle. Chop suet, parsley, and onion finely and place in saucepan with minced meat, cold boiled rice, curry powder, flour, and tomato sauce. Stir well over fire for 3 minutes, then place on a plate to cool. Make into small cutlet shapes, using flour, pepper, and salt, dip in egg and breadcrumbs. Fry for 5 minutes and drain, serve on a hot dish and garnish with parsley and lemon, tomato sauce or hot brown gravy may be served with the cutlets.
Roast Turkey and Sausages
Ingredients
2 oz. chopped ham
1/2 1b. sausage meat
1 cup breadcrumbs
1 dessertspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Little grated nutmeg
Grated lemon
1 oz. butter
Egg or milk for binding
1 turkey
1 lb. pork sausages
Some bacon rashers
Rich brown gravy
Method
Mix ham and sausage meat, breadcrumbs, parsley, salt, pepper, nutmeg and grated lemon. Rub in butter, bind with beaten egg or milk, season breast of turkey and wrap round with buttered paper. Bake in a moderate oven 2 1/2 to 3 hours according to size and age of turkey, basting frequently. Garnish with forcemeat balls made from the sausages and with some rolls of bacon and slices of lemon. Serve with rich brown gravy.
Clean silver jewellery with toothpaste and brush. (From old pages)
Nugget Lamb
Ingredients
6 orange nugget pumpkins
12 chump chops
2 teaspoons oil
1/2oz butter
1 packet onion soup
16oz of apricot nectar
Freshly ground pepper
Method
Preheat oven to 180oC or 350oF. Wash pumpkins thoroughly and cut off to make lid at stalk and scoop out seeds. Trim off any fat from chops then bone and cut into cubes. Heat oil and butter in a pan and brown meat, drain, put meat into pumpkin shells. Place soup in saucepan, stir in apricot nectar on a moderate heat, add pepper, bring slowly to boil, simmer 2 minutes. Spoon over lamb in shells, place lid on pumpkins, place in a buttered baking dish and bake in oven 1-1 1/4 hours until meat and pumpkin flesh is tender.
Lamb Chops with Orange Glaze
Ingredients
6-8 lamb grilling chops
Julienne strips of orange rind
Orange glaze
1 teaspoon dry mustard
2 tablespoons brown sugar
1 cup orange juice
1/4 cup cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
freshly ground black pepper
Method
Boil strips of orange rind in a little water for 5 minutes, drain and keep aside. Mix mustard with brown sugar and stir in remaining glaze ingredients until sugar is dissolved. Brush some glaze on each side of chops and leave at room temperature for 3 minutes. Cook chops under pre-heated grill, basting often with orange glaze. When chops are cooked, arrange on serving dish and keep warm. Heat remaining glaze in saucepan and thicken with a cornflour and water paste. Add prepared orange strips and let glaze boil for one minute. Pour over chops and serve immediately.
Mock Duck
Ingredients
l pound sausage meat
8 ounces cooking apples peeled and grated
8 ounces onions grated
1 teaspoon chopped sage or 1/2 teaspoon dried sage.
Method
Spread half the sausage meat into a flat layer in a well greased baking tin or shallow casserole. Top with the apples, onions and sage. Add the rest of the sausage meat and shape this top layer to look as much like a duck as possible. Cover with well greased paper and bake in the centre of a moderately hot oven, 400 degrees F.
Camp Pie
Ingredients
1 1/2lb beef
1/4lb bacon
1 teaspoon salt
Mace
Cayenne pepper
1/2 teaspoon mustard
1 tablespoon gelatine
1 beaten egg
Method
Mince the beef and bacon together, add salt and a little mace and pepper and gelatine. Mix in the beaten egg to hold mixture together then pack tightly into a Billy Can. Cover with buttered paper and place lid on. Steam for 2 1/2 hours then take off fire. Remove the lid and place a weight on top to make camp pie firm. Leave overnight then serve sliced.
To prevent cane furniture from yellowing, wash with a mixture of warm salt water. (From old pages)
Aberdeen Sausage
Ingredients
1 lb beefsteak
1 cup breadcrumbs
1 lb bacon
1 tablespoon Worcester sauce
1 egg
1 teaspoon pepper
Little salt
Method
Put steak and bacon through mincer. Mix by hand thoroughly with other ingredients, tie tight in a cloth or cloth flour bag and boil for 11/2 hours. Serve with baked vegetables or serve with a large selection of salad.
Made with Minced Beef (minced meat)
Brewer's Mighty Mince
Ingredients
1 1/2 lbs minced topside
2 tablespoons shortening
1/2 cup finely chopped onion
1/2 cup diced celery
1 tablespoon Worcestershire sauce
1 large diced carrot
1/2 cup tomato sauce
1 clove garlic minced
1 teaspoon salt
3/4 cup water
1/8 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons tomato sauce
2 teaspoons brown sugar
1 teaspoon dry mustard
2 cups diced mushrooms
Method
Heat shortening in frypan and brown minced steak. Discard any excess fat. Slowly add all ingredients (except mushrooms) in a slow cooker or large saucepan, stirring thoroughly. Cover and cook on low for 4-5 hours in a slow cooker or on a slow stove. Add mushrooms for last ten minutes only. Thicken if required. Serve with toasted hamburger buns, mashed potatoes, noodles or spaghetti.
Pineapple Meat Balls
Ingredients
1lb lean mince steak
1 large onion
Salt & pepper
1 egg
1 tablespoon sherry
1 dessertspoon cornflour
16 oz drained pineapple pieces
3/4 cup pineapple juice
1/2 cup vinegar
1 tablespoon soy sauce
1/4 cup sugar
Method
Place mince, onion, salt, sherry and lightly beaten egg into bowl. Mix and form into small balls and coat lightly with cornflour. Fry in deep hot oil until browned. Pour off oil, add pineapple juice and simmer 3 minutes, stir in pineapple pieces. Mix together cornflour, soy sauce, vinegar, sugar and salt, stir into pan and simmer, stirring 2 minutes. Add meat balls, heat and serve.
By scalding rhubarb a few moments before using, not so much sugar will be required when cooking.
Meat Loaf
Ingredients
1 1/2 1b minced steak
1/4 lb sausage meat
1 level tablespoon salt
1/2 cup chopped onions
1/4 teaspoon pepper
1 cup tomato sauce
1 beaten egg
1 cup dried oats
2 tablespoons chopped parsley
Method
Combine all ingredients and press into well greased loaf tin, bake in moderate oven 3/4 hour.
Meat Loaf with Zesty Topping
Ingredients
2 lbs minced steak
3/4 cup milk
1 teaspoons salt
1 carrot grated
2 eggs beaten
3 tablespoons brown sugar
2 tablespoons prepared mustard
1 1/2 cups soft breadcrumbs
1/8 teaspoon pepper
1 small onion diced
1/4 cup tomato sauce
Cooked green pepper rings if desired
Method
Pour milk over breadcrumbs, add minced steak, salt, pepper, carrot, onion and eggs, mix thoroughly. Pack into a 9" x 5" loaf pan or shape into a loaf 9" x 5".
Topping
Mix tomato sauce, brown sugar and mustard together and pour over meat loaf. Bake in a slow oven 300o for 1 3/4 hours, occasionally spooning sauce over loaf. Top with green pepper rings if desired. Serves 8.
Delicious Old Style Mincemeat
Ingredients
1 lb. cooking apples
1 lb. beef suet
1 lb. raisins
1 lb. sultanas or currants
2 oz. citron peel
2 oz. lemon peel
2 oz. orange peel
3 oz. red and green cherries
1/4 lb. crystallised apricots
1/4 lb. Jordan almonds
3/4 lb. sugar
1 salt spoon salt
1/4 teaspoon ground cloves
1 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground mace
2 lemons
1 gill rum
1 gill brandy
Method
Peel, core, and chop apples. Mince suet finely and chop fruits and citron, lemon and orange peel. Blanch and chop almonds, mix all fruit, almonds and suet together. Add sugar, salt, spices, grated rind and juice of lemons, rum, and brandy....mix thoroughly. Pot and seal just like jam.
To clean your Thermos mix two teaspoons of baking soda with hot water and soak overnight to clean. Rinse well. (From old pages)
Meat Loaf in Barbecue Sauce
Ingredients
1lb sausage mince
1lb mince steak
2 onions
1 egg
1 cup fresh breadcrumbs
1 dessertspoon curry powder
1 tablespoon chopped parsley
1/2 cup milk
1/2 cup water
salt and pepper.
Sauce
1/2 cup water
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1oz butter
2 tablespoon vinegar
1 tsp instant coffee
2 tablespoon lemon juice.
Sauce Method
Combine ingredients for sauce and bring to boil simmer for 5 minutes.
Meat Loaf Method
Combine all ingredients for meat loaf. Shape into loaf and place in greased baking dish. Bake in moderate oven, 180c for 30 minutes. Pour sauce over loaf and cook for a further 45 minutes.
Tangy Tomato Meat Balls
Ingredients
1 1/4lb minced steak
1/2 cup breadcrumbs
Packet tomato and vegetable soup or similar combination
1 tablespoon lemon juice
1 egg
1 chopped onion
1 tablespoon chutney
1 1/2 cups water
Method
Mix mince, breadcrumbs, egg, chopped onion together and shape into meatballs. Mix together packet soup, chutney, lemon juice and water. Pour over top of meatballs, cover and bake 1 hour at 180 degrees. Baste with sauce occasionally whilst cooking.
Aussie Rissoles
Ingredients
1 1/2lb prime minced steak
1 large finely diced onion
2 teaspoons beef powder
3 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 eggs
2-3 large cups fine broken dry bread
Method
Thoroughly combine all ingredients in a large bowl. Mould by hand into medium size balls or patties and fry in a hot, oil moistened frypan.
Note
The following one or more "leftovers" can be added to the mixture. Bacon bits, ham bits, handful of peas, boiled or fried rice, grated carrot, etc. For curry flavoured add two level tablespoons of quality curry powder to mix.
Basil is a good deterrent for flies, either growing or dried in a container. (From old pages)
Aussie Meat Pie
Ingredients for Contents
1 lb. minced chuck steak
1 beef cube
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely diced onion
1 cup water
Nutmeg
3 teaspoons flour
Method
Sauté meat until well browned. Drain off surplus fat. Add crumbled stock cube, salt, pepper, nutmeg and onion. Add water. Bring to a boil and cook for a few minutes. Remove pan from heat, cool slightly and add flour to thicken. Return to heat and stir continuously until well thickened.
Pie Base Go to Slices and pastries link
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