Old Australian Food Recipes

Hearty & Delicious Potato Soup

Ingredients

4 slices bacon

4 large chopped onions

4 large cubed potatoes

4 cups hot water

4 chicken stock cubes

1oz butter

2 tablespoons flour

1 tablespoon parsley

1 cup sour cream

Method

Saute bacon, remove from pan and cut into small pieces. Saute chopped onions. To onions and bacon add flour, crumble in stock cubes and stirring to thicken, add hot water, add slices potatoes, salt and pepper to taste and simmer carefully until potatoes are tender but not mushy. Before serving stir in sour cream.

Tapioca Creme Soup

Ingredients

2 oz. Tapioca

4 tablespoons cream

3 pints second stock

1 level teaspoon salt

3 egg yolks

Pinch cayenne.

Method

Soak tapioca overnight. Place stock on to boil. When boiling sprinkle in tapioca and cook well about 30 minutes. Beat egg yolks, add cream or milk and strain. When stock has cooled slightly, pour eggs and cream gradually into it. Add salt and cayenne. Return to fire and stir till thick. Care must be taken not to allow the soup to boil or eggs will curdle.

Macaroni Soup

Ingredients

1 carrot

1 bunch herbs

2 onions

Salt and pepper

1 oz. clarified fat or butter

2 oz. Macaroni

1 oz. Flour

Caramel

2 pints stock. Vegetable or meat.

Method

Prepare vegetables and cut up roughly. Melt fat and fry vegetables without browning. Add flour and cook till brown. Add stock and seasoning, and salt and pepper to taste, stirring till it boils. Skim off fat. Add cooked macaroni cut into small pieces. Cook 15 minutes longer. Caramel may be added if necessary. Serve hot. 

Celery or White Onion Soup 

Ingredients

1/2 head celery or 2lbs of white onions

3/4 teaspoon salt

1 dessertspoon butter

1 pint cold water

1 pint milk with 1 dessertspoon sago soaked in it

Pepper 

Method

Cut vegetables very finely. Add vegetables to cold water and salt and simmer for 3/4 hour. Then add milk, butter and pepper and simmer gently until the sago clears (about 15 minutes). 

Vegetable Soup 

Method

Cut up any vegetables you may have (carrot, parsnip, potato, onion, turnip, celery etc) and just cover with cold salted water and cook till tender. Rub vegetables through a sieve, return to water they were cooked in. Add milk, pepper and salt to taste and a piece of butter and thicken slightly with cornflour. 

Giblet Soup 

Ingredients

2 sets of giblets

1 carrot

1 turnip

1 onion

1/4 head celery

1 blade of mace

Bunch herbs

2 cloves

6 peppercorns

2 quarts stock

1 1/2 oz butter

1 1/2 oz flour

Salt and pepper 

Method

Clean and scald giblets, cover with cold water and bring to the boil. Prepare vegetables in small dice and put in a saucepan with stock, giblets, herbs, spices and simmer for 2 hours. Strain and remove fat. Brown butter slightly in pan and add flour. Stir till smooth and golden. Add strained soup. Stir till boiling. Cut best pieces of giblets into small pieces and add to soup. Simmer 20 minutes, skimming now and then. Add squeeze of lemon juice and salt and pepper to taste.

Giblet Broth

Ingredients

2 sets giblets

1 teaspoon salt

1 quart water

2 tablespoons sago

Few cloves

1 onion

1 blade mace.

Method

Prepare and wash giblets thoroughly. Cut into small pieces, place in a saucepan with water, cloves, mace, and salt and bring slowly to the boil. Peel, wash, and cut onion into thin slices. Add to ingredients in saucepan and simmer gently for 2 hours, then strain. Wash sago, soak for 10 minutes and add to the broth. Continue boiling for another 15 minutes. Serve hot

Veal Broth

Ingredients

1 knuckle veal

1 parsnip

1 dessertspoon salt

1 blade mace

3 quarts water

1/2 dozen white peppercorns

1 turnip

2 oz. rice

1/2 head celery

1 tablespoon chopped parsley

2 white onions.

Method

Put meat into saucepan with salt and water and bring slowly to boil. Add vegetables, which have been washed, peeled and cut into small dice shapes. Mace and peppercorns should be tied in a piece of muslin and added. Simmer gently for 2 hours. Remove meat, add well washed rice and continue cooking another 30 minutes. Add chopped parsley and serve hot.

Rabbit Soup

Ingredients

1 onion

Pinch pepper

2 quarts rabbit stock (water in which rabbit has been cooked)

1/4 lb. rice

1 level teaspoon salt

1 cup milk

1 egg

Parsley.

Method

Peel and wash onion and cut up finely. Put into rabbit stock with salt and pepper, and simmer till onion is tender. Add washed rice and cook another 30 minutes. Add milk and just allow it to come to the boil. Add beaten egg and finely chopped parsley and serve hot.

Mock Turtle Soup

Ingredients

1/2 calf’s head

1/2 lb. uncooked ham

4 quarts water

1 blade mace

Salt and pepper

1 bunch herbs

1 head celery

Few cloves

1 carrot

2 oz. Butter

1 turnip

2 oz. flour

1 onion

1 doz. medium sized mushrooms

1/2 doz. shallots

Juice of 1/2 lemon

1/2 lb. gravy beef

2 wineglasses sherry

Method

Wash calf’s head well, removing brains. Blanch head. Place with water and salt in large saucepan and cook gently till meat will slip from bones (about 2 hours). Lift out head, remove meat, and strain liquid. Return to saucepan with bones, vegetables cut up roughly, beef shredded across grain; ham chopped finely, spices, salt, and pepper. Cook gently 3 hours. Strain and allow to cool, then remove all fat. Cut meat from head into small pieces. Skin tongue, cut into fancy shapes. Melt butter; add flour, brown without burning. Add stock, and stir till it boils. Add pieces of meat, chopped mushrooms, and lemon juice; simmer 20 minutes. Add sherry just before serving. 

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Cream Soup A La Wellington

Ingredients

1 carrot

4 oz. rice

1 turnip

1 quart vegetable stock

1 onion

Few button mushrooms

1 stick celery

Some raw fowl bones and trimmings

1 blade mace

2 eggs

Sprig of thyme

1 quart gallon milk

bay leaf

1 gill cream

2 oz. Butter

Method

Wash vegetables and cut up roughly. Make butter hot and fry vegetables, mace, thyme, and bay leaf a few minutes. Add rice and fry 2 or 3 minutes longer. Add stock, fowl bones and trimmings, and mushrooms. Simmer gently 1 hour. Rub through a sieve. Beat yolks of eggs and add milk to them. Place in double saucepan, stir till thick. Add to puree gradually. Heat thoroughly without boiling. Whip cream and pour soup gradually on to it, stirring carefully. NOTE: Small pieces of cooked chicken may be added to the soup before serving.

Milk Puree

Ingredients

1 potato

1/4 teaspoon salt

1 onion

1 teaspoon sugar

3/4 pint stock

Cayenne

1 dessertspoon butter

1/2 teaspoon of finely chopped parsley

1 dessertspoon flour

Baked croutons

1/2 pint milk.

Method

Cut vegetables up roughly. Cook gently in stock till tender, rub through sieve, and reheat. Make melted butter sauce with butter, flour, and milk. Add boiling puree, salt, sugar, cayenne, and parsley. Serve hot with baked or fried croutons.

Oxtail Soup

Ingredients

1 oxtail

2 strips celery

5 pints water

2 oz. butter

Flour

A bouquet garni

2 oz. lean ham or bacon diced

1 dozen peppercorns

2 onions

1 cup diced mushrooms

2 cloves

2 carrots

1 tablespoon cornflour

1 turnip

1 small glass sherry.

Method

Cut oxtail into small joints then add to water, boil, and strain. Dry joints off and roll in flour, and put with ham, sliced vegetables, and butter into a saucepan and fry till brown. Add stock and flavourings, boil, and strain well. Put lid on and cook gently 3 to 4 hours, strain, remove fat, return to saucepan and when soup boils add sherry and cornflour mixed together. Cook about 5 minutes. Leave smaller pieces of oxtail in the soup. The remainder of the oxtail may be heated in a good brown sauce and served as an entree.

Scotch Broth

Ingredients

2 sheep’s heads

1/4 teaspoon pepper

3 quarts water

1 large turnip

1 lb. dried green peas

1 large carrot

Slice bacon or a few bacon bones

1/2 head celery

Small bunch herbs

1 onion

1 dessertspoon salt

Chopped parsley.

Method

Split heads and wash them thoroughly. Soak in water with a little salt 1 hour. Put in saucepan with 3 parts water, peas, bacon, herbs, salt, and pepper. Simmer 3 hours. Remove heads, and cut best portion into small pieces. Skim and remove all fat from soup. Add turnip, carrot, celery, and onion cut into dice. Simmer one hour longer. Remove bacon and herbs then add pieces of meat and chopped parsley and serve.

Mulligatawny Soup

Ingredients

Group 1-1/4 pint gooseberries or 2 or 3 sticks rhubarb. Veal, poultry, or game bones, 3 onions, 2 oz. Butter, 1 bunch herbs.

Group 2-Juice 1/2 lemon, 1 small chilly, 3 tablespoons curry powder, Sufficient salt to flavour, 1/2 teaspoon ginger

Group 3-Small pieces cooked poultry cut into fancy shapes or neat pieces, 3 pints stock, Some Patna rice

Method

Prepare gooseberries or rhubarb, cutting rhubarb (if used) into 1 inch lengths. Cut onions, herbs, and veal, poultry or game bones in group (1) into very fine pieces. Melt butter, add ingredient in group (1) and fry 10 minutes, stirring occasionally. Add ingredient in group (2) and fry a few minutes longer. Add stock group (3) and stir till boiling. Simmer gently 1 to 1 1/2 hours or till vegetables are tender. Rub through a sieve 1 cupful at a time, reheat and add small pieces of poultry. Rice should be nicely cooked and may be served separately.

Mulligatawny Soup 2

Ingredients

1 apple

1 teaspoon sugar

1 onion

Juice 1/2 lemon

1 1/2 oz. butter or clear fat

1 1/2 oz. flour

1 1/2 oz

Curry powder

5 pints stock

1 dessertspoon chutney

3/4 lb. boiled rice.

Method

Prepare and cut apple and onion roughly. Fry about 10 minutes in butter or fat and add curry powder, chutney, sugar, and lemon juice. Fry gently 10 minutes longer. Sprinkle in dry flour, add stock, stir till boiling and simmer gently 45 minutes. Rub through a sieve, return to saucepan, and reheat. Serve rice in the soup or separately in a vegetable dish.

Egg Flower Soup

Ingredients

2 1/2 cups boiling water

1 pkt chicken noodle soup

2 eggs lightly beaten

1/4 lb lean pork

3 shallots cut in 1/2" pieces

1 dessertspoon soy sauce

Method

Simmer meat in 11/2 cups boiling water, soy sauce and chicken noodle soup. Cook for 15 minutes. Add remaining water, soy sauce and chicken noodle soup. Cook for 7 minutes. Remove from heat. Gently stir lightly beaten egg mixture thoroughly into soup.

Tomato and Pumpkin Soup

Ingredients

11/2 lb pumpkin

Bacon bones or chicken stock

1 tin tomatoes or 16 ounces diced skinned tomatoes

2 large onions

salt

nutmeg and celery

salt

paprika

snipped chives

sour cream

Method

Melt butter and saute onion until soft. Add pumpkin, tomatoes, stock, either made with bacon bones or chicken, about 4 cups. Add nutmeg and spices. Cover and simmer until pumpkin is soft. Rub entire contents through sieve. Check seasoning, add sour cream, re-heat but do not allow to boil.

Split Pea and Bacon Soup

Ingredients

Large onion diced

2 medium diced potatoes

One tablespoon lemon juice

3 bay leaves

1 cup fresh peas

1 teaspoon dried thyme

10-14ozs split Peas

2 handfuls bacon bones

1 diced stalk of celery 
Method

Place bacon bones, dried peas, onion, celery, bay leaves and thyme in a large saucepan, cover with water. Bring to the boil, place cover on and simmer for 50 minutes till peas are cooked. Remove bay leaves and bacon bones, skim off any excess fats and add the potatoes and simmer till tender. Then add the fresh peas and continue cooking until peas are hot. Serve hot.

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