Old Australian Food Recipes

Recipes, Cooking and Delicious Meals the old time way in Australia

Sweet Sauces and Table Sauces

 

The Australian Honey Pot Ant

Once a valued source of sugar for the Australian Aborigine the ant will gather honey dew from scale insects and deliver this to other worker ants who's sole being is to store this food like a living larder for other ants.

 

Helpers

1 gill = 1/2 cup

Scant = Not quite full measure

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.

Thoroughly clean and sterilize all jars and lids before filling.

Sterilize by placing in boiling water for a couple of minutes.

Special Recipes

Old Handy Hints & Ideas

Measure Conversions & Cooking Terms Link

Oven Temperatures & Reference Link

 

 

Brown Sauce

Also used as a base for other sauces on this site.

Ingredients

1 oz butter

2 tablespoons plain flour

1 tablespoon tomato paste

1 onion finely chopped

2 cups beef stock

salt and pepper

Method

Melt butter, brown onion slightly. Add flour, stir until sauce thickens. Simmer, stirring occasionally for several minutes.

 

Butterscotch Sauce

Ingredients

1oz butter

1/4 cup condensed milk

1/2 cup hot milk

1/4 cup brown sugar

1 dspn golden syrup

Method

Combine butter, brown sugar, condensed milk and golden syrup in saucepan. Cook over low heat, stirring constantly until mixture leaves sides of saucepan and is a rich golden colour. Remove from heat. Gradually stir in hot milk. Return to heat and cook 1-2 minutes.

 

Hollandaise Sauce

Ingredients

1/2 pint melted butter sauce

Lemon juice

1 egg yolk

Salt

1 oz. Butter

Method

Make melted butter sauce, Add egg yolk, Stir without boiling till cooked, Add small pieces of the butter at a time, Stir well and season with lemon juice and salt.

 

Veloute Sauce

Ingredients

1 1/2 oz. Butter

Salt

1 1/2 oz. Flour

Cayenne

1 pint chicken stock

Method

Melt butter, add flour and stir well. Cook slowly for one minute then add the stock, salt, and pepper. Stir carefully till it boils and thickens.

 

Allemande Sauce

Ingredients

1 pint veloute sauce

Lemon juice

2 egg yolks

Salt

1 tablespoon cream or 1/2 oz. Butter

Cayenne

Method

Make veloute sauce and pour gradually on to the beaten egg yolks. Stir in cream or butter and cook very carefully for 2 or 3 minutes, stirring constantly. Add lemon juice, salt, and cayenne, and then press sauce through a tammy cloth.

 

Arrowroot Sauce

Ingredients

1/2 pint water

1 dessertspoon sugar

1 dessertspoon arrowroot

3 tablespoons brandy

Method

Place water and sugar in a saucepan and bring to the boil. Blend arrowroot and add to water and sugar mixture. Cook 3 minutes, stirring constantly than mix in the brandy.

 

Bechamel Sauce

Ingredients

Mushrooms

Cayenne

Mace

1/2 pint milk or white stock

 shallot

1 1/2 oz. Butter

Parsley

1 oz. Flour

Salt

1/4 pint cream

Method

Simmer mushrooms, mace, shallot, parsley, salt, and cayenne in milk or stock for 15 minutes. Strain, Melt butter, Add flour to butter and cook well, Add strained liquor gradually and stir constantly till it boils and thickens, Add cream, Press sauce through a tammy cloth if necessary.

 

Chaudfroid Sauce

Ingredients

1 1/2 oz. Butter

1/2 pint aspic

1 1/2 oz. Flour

Salt

1 1/2 gills stock or milk

Cayenne

1 gill cream,

Method

Melt butter and flour and cook well. Add stock or milk and stir till it boils and thickens. Finally slowly add cream, aspic, salt, and cayenne, stirring as you go.

 

Soubise Sauce

Ingredients

3 gills melted butter sauce

1/8 teaspoon salt

2 large white onions

1 gill cream

1 gill milk

Pinch cayenne

Method

Make butter sauce. Peel onions, cut up finely and simmer gently in a saucepan with milk and salt till tender. Rub through a sieve; add to white sauce and reheat. Add cream and cayenne and reheat again without boiling.

 

Port Wine Sauce

Ingredients

1 finely chopped shallot

Juice of 1/2 lemon

2 glasses port wine,

Method

Put shallot and wine into a saucepan, Bring to the boil and then add lemon juice, Strain and serve.

 

Tangy Sauce

Ingredients

1 oz. Butter

1 dessertspoon mushroom sauce or ketchup

1 tablespoon finely chopped mushrooms

1 dessertspoon tomato sauce

1 tablespoon finely chopped shallot

1 glass sherry

1 bay leaf

Salt

3 gills brown sauce

Cayenne

Method

Melt butter, add mushroom, shallot, and bay leaf then simmer very gently for 30 minutes. Remove bay leaf and add brown sauce , mushroom ketchup, tomato sauce, sherry, salt, and cayenne. Simmer for two minutes stirring gently.

 

Salmi Sauce

Ingredients

1 pint brown sauce

1 glass port wine

6 cloves

Salt

1 teaspoon lemon juice

Pepper

Method

Make brown sauce. Heat with cloves and lemon juice. Strain, add wine, salt, and pepper.

NOTE: This sauce may be used with any game.

 

Mushroom Sauce

Ingredients

1 pint brown sauce

2 doz. Mushrooms

Method

Make brown sauce. Wash, stalk, and peel mushrooms and cut into small pieces. Simmer gently in sauce 20 to 30 minutes, or till tender.

 

Mustard Sauce

Ingredients

1/4 cup meat liquor

1 dessertspoon sugar

1/4 gill vinegar

1 level teaspoon mustard

1 dessertspoon butter

1 egg

Method

Heat meat liquor and vinegar together without boiling., Add butter, sugar, mustard and a well-beaten egg. Stir over fire till boiling.

NOTE: This sauce is particularly suitable for serving with hot corned beef.

 

Join our Supporters

Access Hundreds of Extra old Aussie recipes

Chasseur Sauce

Ingredients

1/2 pint brown sauce

1 oz. Chopped ham

1 gill sherry

Chopped parsley

Method

Make brown sauce, strain or press through a tammy cloth if necessary. Add sherry and chopped ham, then chopped parsley. Stir gently over heat.

 

Piquant Sauce

Ingredients

1/2 pint brown sauce

1 teaspoon chopped capers

1/2 teaspoon chopped gherkins

1/2 teaspoon chopped shallots

2 teaspoons vinegar

Method

Make brown sauce and add all the above ingredients to it. Boil gently for around 5 minutes.

 

Curry Sauce

Ingredients

1 apple

1 heaped dessertspoon curry powder

1 onion

1/2 teaspoon salt

2 oz. Butter or dripping

1 pint milk

1 heaped dessertspoon flour

Juice 1/2 lemon

Method

Peel and slice apple and onion, Heat butter, and fry apple and onion in it till a light brown, Add flour, curry powder and salt and fry gently for 5 minutes, Add milk and stir till it slowly boils, Simmer very gently 15 minutes, Strain, and then add lemon juice.

 

Tartare Sauce

Ingredients

1/2 pint mayonnaise

1 teaspoon chopped capers

1 teaspoon chopped gherkins

1 teaspoon French vinegar

Juice of 1/2 lemon

1 tablespoon chopped parsley

1/2 teaspoon finely chopped herbs

Method

Make mayonnaise then gently stir all other ingredients into mayonnaise. Cool off and serve cold.

 

Tomato Sauce

Ingredients

1/2 dozen medium tomatoes

small piece mace

1 small onion

Bacon bone and rind

1 oz. dripping or butter

3 gills water

3 peppercorns

1 tablespoon arrowroot

3 cloves

Salt

Bunch herbs

Pepper

Method

Wash and slice tomatoes. Peel and slice onion. Melt dripping in a saucepan and add sliced tomato and onion, and fry 5 minutes. Add peppercorns, cloves, herbs, mace, and bacon bone and rind. Fry a few minutes, then add water and simmer gently 20 minutes. Rub through a sieve, then return to saucepan. Blend arrowroot with a little cold water or stock and add to sauce and cook 3 minutes. Add salt and pepper if necessary.

 

Butterscotch Sauce

Ingredients

1 cup brown sugar

2 tablespoons milk

1 tablespoon butter

1 teaspoon vanilla essence

Method

Put sugar, butter, and milk in saucepan and stir gently until boiling. Boil exactly 6 minutes. Add vanilla and then stand in warm water to keep hot. Use immediately.

NOTE: This is sufficient for 4 servings.

 

Caramel Custard Sauce

Ingredients

1 egg

Vanilla essence

1 tablespoon brown sugar

Few drops caramel

1/2 pint warm milk

Method

Beat egg and sugar together then stir in to the warm milk. Cook slowly in a double saucepan without boiling. Add vanilla essence and caramel.

 

Chocolate Sauce

Ingredients

2 tablespoons plain grated chocolate

1/2 pint milk or water

1 tablespoon icing sugar

1/2 teaspoon vanilla essence

1 tablespoon arrowroot or cornflour

2 teaspoons brandy or rum

Method

Mix chocolate and icing sugar to a smooth paste with some of the milk, Add the remaining milk and stir till boiling, Blend cornflour with a little extra milk or some water, and add it to the hot chocolate mixture, Stir constantly till it boils, then cook 5 minutes, Strain if necessary, and add vanilla and brandy if liked.

 

Chocolate and Rum Sauce

Ingredients

1/2 pint milk

1 tablespoon chocolate

1 dessertspoon sugar

1 dessertspoon rum or 1/2 teaspoon vanilla

1 dessertspoon cornflour

Method

Place milk and sugar in a saucepan and bring to the boil. Blend cornflour and chocolate with a little extra milk. Add to milk and sugar mixture and stir till it boils gently. Cook for 3 minutes then mix in rum or vanilla.

 

Hard Sauce

Ingredients

1/4 1b. butter

1 wineglass brandy

1/4 1b. icing sugar

Method

Cream butter and sugar together till it looks like whipped cream, Add brandy by degrees, Pile up in a glass bowl and chill.

 

Raspberry Sauce

Ingredients

1 level dessertspoon arrowroot

1 dessertspoon sugar

1/2 pint water

1/2 teaspoon lemon juice

1 tablespoon raspberry jam

Few drops of carmine or cochineal

Method

Blend arrowroot with a little of the water, Put remainder of water on fire with jam and sugar, Just before boiling remove from fire, add blended arrowroot and mix thoroughly, Return to fire, stir till boiling and simmer gently 2 minutes, Add lemon juice and colouring off fire.

 

Lemon Sauce

Ingredients

Juice and rind of 1 small lemon

1 tablespoon sugar

1 breakfast cup water

1 teaspoon cornflour

1 egg

Method

Put water, sugar, and grated lemon rind in a saucepan and bring slowly to the boil. Blend cornflour with a little extra water and add to contents of saucepan and stir. Cool slowly for 3 minutes. Separate white from yolk of egg and beat separately. Add beaten yolk of egg and lemon juice to clear sauce. Cook for one minute or till spoon is coated, stirring all the time. Remove from fire. Add beaten white of egg and whip till mixture is well mixed.

 

Plum Sauce

Ingredients

6 1b. plums

1/2 teaspoon cayenne pepper

3 1b. sugar

Little allspice and cloves

3 pints vinegar

2 oz. bruised whole ginger

1 level teaspoon salt

Method

Boil gently all ingredients till the plum stones separate. Strain through a colander and bottle.

 

Tomato Sauce

Ingredients

6 1b. ripe tomatoes

Allspice

1/2 1b. apples

1 chilli

1/2 1b. onions

Little mace and cloves

1/2 oz. Garlic

1 teaspoon curry powder

1/2 1b. sugar

1 pint vinegar

2 oz. salt

Method

Wipe tomatoes and cut up roughly. Peel and slice apples and onions. Cut garlic up finely then gently boil all ingredients together for two hours. Strain the bottle and seal.

Join our Supporters

Access Hundreds of Extra old Aussie recipes

Collectable Cookbooks For Sale 

Images Acknowledgement

The Glorious Australiana images on this site are from a cd-rom called Images-Australia by ©GUM TREE GRAPHICS. Artwork created by Australians Barry Gardner & Jason Jover. I recommend when looking for excellent computer graphics you request ©GUM TREE GRAPHICS from your retailer.