Thursday, August 28, 2014

English Fillet Mornay

1 lb English fillet
few chopped chives
2 hard boiled eggs
2 teaspoons plain cashew nuts

Method: Slightly cook fillet and break into pieces, cut eggs in chunks, halve the cashew nuts, add chives.

1/4 lb eating margarine
dash cayenne pepper
1/2 pint milk

Put margarine and milk and pepper into saucepan - when milk warm, add 1 flat tablespoon cornflour mixed with a little cold milk to make a thin paste - stirring all the time. Then pour over the fish etc working it in thoroughly. Transfer to a casserole dish. Top mornay with breadcrumbs and grated mild cheese. Reheat when needed. Serves 4-6.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.33.

Note: "English fillet" is classified by the Macquarie Dictionary Australian Word Map as "regional Australian English" found in the regions of Eyre and Yorke Peninsula and Adelaide (South Australia), the Wimmera and Mallee (Victoria) and Perth (Western Australia). It is smoked cod

Sunday, August 24, 2014

Basic Dip

1/4 lb cottage or cream cheese
2 hard-boiled eggs
1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-
1. 1 packet Onion Soup.
2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.
3. 1 small tin sweetcorn.
4. 1 cup chopped ham.
5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Wednesday, August 20, 2014

Lobster or Seafood Bisque

1 can mushroom or oyster soup, 440 g
1 can tomato soup, 400 g
1 can lobster meat or seafood of your choice
1/2 can slivered champignons, 125 g
1 carton cream, 300 ml
2 cans water (more or less depending on guest numbers)
Tabasco to taste

Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.

Saturday, August 16, 2014

Welsh Faggots

1&1/4 lbs pigs liver
4 oz white bread crumbs
3 teaspoons salt
1 pint boiling water
2 large onions
3 ozs suet
2 teaspoons dried sage

Method: Mince liver and suet and onion. Add crumbs, salt, pepper and sage. Place tablespoons of mixture in greased roasting dish. About 15 faggots and cook in oven 355F for 35 minutes. Pour boiling water round faggots and allow gravy to form. Serve hot with choice of vegetables.

Source: contributed by N. E. Halford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.60.

Tuesday, August 12, 2014

Heavenly Dessert

1 tin evaporated milk, chilled
1 lemon jelly
1 pkt chocolate ripple biscuits
juice of an orange
1 small tin pineapple pieces

Method: Make juice of pineapple and orange up to 1/2 pint with water and bring to the boil. Add jelly, cool and partly set. Whip milk until thick and combine with jelly. Line large dish with crumbled biscuits. Cover with mixture, then top with remainder of crumbs and pineapple pieces. Serves 8.

Source: contributed by Mrs D Pearson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.70.

Friday, August 8, 2014

Asparagus Ham Rolls

4 thin slices ham (or corned beef)
small can asparagus spears
milk
500 g (16 oz) can cream of asparagus soup
30 g (1 oz) cheese
60 g (2 oz) butter or margarine

Method: Grease a shallow ovenproof casserole. Drain asparagus and divide into 4 equal bundles. Roll a slice of ham around each bundle and lay in a casserole dish. Add enough milk to asparagus liquid to make 2/3 cup, then mix with asparagus soup. Pour over ham rolls. Grate cheese and sprinkle on top, dot with butter, and bake in a moderate oven (180C - 350F) for 20 minutes or until lightly browned.

Source: contributed by R. Davidson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Monday, August 4, 2014

Caviar Pie

3-4 oz black caviar
2 oz butter
parsley and radishes
6 eggs
1 container sour cream

Method: Hard boil eggs and when cold, push through sieve or blender. Season with salt and pepper. Melt butter and add to eggs. Press into 8" pie dish and freeze for one hour. Pour sour cream on to egg mixture and freeze for one hour. Place caviar in a layer on top of sour cream. Decorate with radish rings and springs of parsley. Serve in wedges. This quantity serves about 12.

Source: contributed by R. Bryant in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.31.

This month's recipes are all taken from a new addition 
to my collection of Adelaide cookbooks:

Monday, July 28, 2014

Squid Rolls

Blend together 4 squid tubes, 2 cloves of garlic, 2 tbs butter and/or parsley or chives for taste and colour.

Cut off the crusts of thinly sliced loaf of white bread. Roll out each slice with rolling pin to flatten the slice of bread.
Spread each slice with the blended squid mixture, roll the slice up and secure with toothpick.
Deep fry squid rolls and serve.

Source: Recommended by D. Paterson in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Thursday, July 24, 2014

Brain Patties

2 sets sheep brains, hard-boiled egg, onion juice, milk, cayenne, breadcrumbs, little butter, pastry.

Method: Line patty pans with good pastry and bake light brown. Soak brains in salted water for 1 hour, wash well, skin and blanch. Cook in salted water and milk. Rub them through a sieve. Mix with liquid in which they were booked. Add an egg chopped finely, a few drops of onion juice and a pinch of cayenne. Mix into a thick paste. Fill the patty cases with the mixture. Sprinkle with fine breadcrumbs and dots of butter. Bake until golden brown.

Source: contributed by Mrs P. S. Richardson (Plympton) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.5 [Jan. 18].

Sunday, July 20, 2014

Ham and Tongue Mould

Four sheeps' tongues, 2 or 3 slices bacon or ham, 2 teaspoons gelatine, 1 tablespoon chopped parsley, hard-boiled eggs, pinch pepper.

Method: Boil tongues until tender; remove skin and bones and put through mincer with the boiled bacon or ham.

Dissolve gelatine in one cup of liquid in which tongues were boiled. Add to the mince with parsley and pepper. Line a mould with slices of hard-boiled egg and fill with the tongue mixture and allow to set firmly.

Source: contributed by Mrs D. Ward (Crystal Brook) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [Jan. 3].

Wednesday, July 16, 2014

Meatloaf in BBQ sauce

500g sausage meat
500g mince meat
1 cup bread crumbs
1 onion
2 tbs curry powder
salt and pepper to taste
1 tbs parsley
1 egg
1/2 cup milk
1/2 cup water
Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce
1/2 cup water
1/2 cup tomato sauce
1/4 cup worcestershire sauce
2 tbs vinegar
1 tbs coffee
30g butter or margarine
2 tbs lemon juice
1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Saturday, July 12, 2014

Schnapper de Glare

500 g Schnapper, 1 tablespoon butter, 2 tablespoons plain flour, salt and pepper to taste, 1.1/4 cups milk, 125 g grated cheese, 1/2 cup breadcrumbs, 250 g peeled tomatoes, 250 g mushrooms or small tin mushrooms (if desired), mashed potato.

Method: Cook some potato and mash. Boil or steam schnapper for five or six minutes, remove any bones or skin and put on to meat platter. Flake it up if liked. Make the cheese sauce by melting the butter, adding flour and cook a minute or two, then adding milk slowly, stirring all the time so as not to be lumpy. Stir while cooking, add cheese, salt and pepper. Cut up the tomato in slices and place around on top of fish. Mushrooms too, if liked. Spoon mashed potato all round and then pour the sauce on to fish. Sprinkle with breadcrumbs and a little grated cheese. Brown in oven about 25 minutes and serve at once from platter. This dish is best served in a large meat platter and quantities can be varied to suit the dish used, or whether it is served as entree or main dish.

Source: contributed by Mrs F. V. Elliott (Walkerville) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 13].

Tuesday, July 8, 2014

Creamy Chicken & Mushrooms

1 lge cooked Chicken
250gm Mushrooms sliced
1/4 cup Port
1 x 435 Cream of Mushroom Soup
1 tblspn Worcestershire Sauce
15 gms Butter
2 Onions chopped
1/2 cup Milk
Pinch Cayenne Pepper
1 x 300ml ctn Sour Cream

Method: Cut chicken meat into 2.5cm pieces. Heat butter in pan, add mushrooms & onions, cook until mushrooms are just soft, about 5 mins. Add port, undiluted soup, milk, worcestershire sauce & cayenne pepper. Bring to the boil, add chicken & sour cream, reduce to low, simmer until chicken is heated through. Serve with rice & side salad. Unsuitable to Freeze or Microwave. Serves 4.

Source: contributed by S. Barrett Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.33.

Friday, July 4, 2014

Country Quiche

3 eggs
3/4 cup milk
3/4 cup cream
1 cup chopped onion
1/2 cup grated cheese
1/2 cup chopped bacon
1 tspn chopped parsley
3/4 cup pastry mix

Method: Combine all ingredients in a pyrex dish and bake at 180-200C for 30mins. The pastry mix drops to the bottom and forms its own crust.

Variations:
Omit cream and use 1.1/2 cups milk.
Omit bacon and use ham or tuna, 1/2 tspn dry mustard and 1/2 tspn mixed herbs.
1 tomato and 1/2 cup shredded spinach or cabbage can be used.

Source: Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.15.

Saturday, June 28, 2014

Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Tuesday, June 24, 2014

Beef Doves

500 g chopped raw beef, 1 cabbage, two-thirds cup uncooked rice, salt, pepper.

Brown Tomato Sauce: 1 tablespoon dripping, 3 tablespoons flour, 1 chopped onion, salt, pepper, 2 cups tomatoes (chopped roughly), 1 cup stock or water.

Method: Wash cabbage, wash rice well. Mix rice and meat and season well with salt and pepper - a dash of cayenne included if desired. Place about 2 tablespoons of mixture in each cabbage leaf and roll up. Place in casserole with brown tomato sauce. Bake in moderate oven 450 deg. (f) 230 deg. C about 1 hour.

Sauce: Melt dripping, add onion and fry until brown. Add flour and brown, add chopped tomatoes then add water or stock, season to taste. Bring to boiling point. Simmer 15 minutes.

Source: contributed by Mrs H. Saschse (Tanunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [Jan. 8].

Friday, June 20, 2014

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Monday, June 16, 2014

Salmon and Pineapple Casserole

300 ml white sauce, cup crushed cornflakes, 2 tablespoons butter, 250 g tin salmon or tuna, small tin pineapple.

Method: Into a greased casserole dish pour a layer of white sauce, add a layer of drained pineapple and then a layer of fish. Repeat these three layers. Top with the crushed cornflakes which have been mixed with the melted butter. Heat through in a moderate oven - 30 to 45 minutes. This dish is quickly prepared in advance and is put in the oven about half an hour before it is required for serving.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.89.

Thursday, June 12, 2014

Crisp Crust Mince Pie

500 g cooked mutton, 2 large onions, 1/2 packet Kraft cheese, pepper and salt, 1/3 cup vinegar, 2 teaspoons sugar, 2 teaspoons Holbrook's sauce, hot water, 2&1/2 cups cornflakes, 1 egg, 2 tablespoons butter. 

For Gravy: 1/2 cup milk, 1/4 cup tomato sauce, 1 teaspoon vegemite, 1&1/2 cups water, flour or cornflour, 1/2 teaspoon salt, and pinch of sugar.

Method: Mince together the mutton, onion and cheese. Take the vinegar, sugar and sauce with sufficient hot water to fill a cup. Pour this over the mince and mix well. Place all in a pie dish, cover with the following crust. Crush the cornflakes, add to them the beaten egg and melted butter. Mix well and place on top of mince. Bake in a fairly hot oven until nicely browned. For the gravy, mix milk, tomato sauce, vegemite and water. Bring to boil and thicken with flour or cornflour. Add salt and sugar.

Source: contributed by Mrs E. Spiers (Hawker) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 15 - "Additional Prize"].

Sunday, June 8, 2014

Asparagus and Sweet Corn

Large tin asparagus tips, large tin sweet corn, hard-boiled eggs, green peas if liked, pepper and salt to taste. Top with half cup coconut, 2 cups breadcrumbs, and grated cheese.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.85.

Wednesday, June 4, 2014

Rabbit in Hollow Log (Using whole Marrow)

1 cooked rabbit, 125 g cooked ham, 1 cup dried breadcrumbs, 1 small onion, pinch thyme, 1 tablespoon chopped parsley, salt, pepper, 1 young marrow, 1 tablespoon melted butter, 1 teaspoon butter, 1 tablespoon flour, 150 ml milk, extra breadcrumbs.

Method: Remove meat from rabbit and cut into small dice, chop ham. Make thick white sauce by melting butter, adding flour and cooking 1 minute, then adding milk and stirring until thick and boiling. Boil 3 minutes. Grate onion, add meats, onion, breadcrumbs and seasonings to sauce and mix. Do not have it too moist. Season with salt and pepper. Peel marrow thinly. Cut slice off the top and scoop out seeds. Dust inside very lightly with salt. Fill with rabbit mixture. Fasten lid on with toothpicks. Brush marrow with melted butter. Roll carefully in dried breadcrumbs. Place in a well greased baking dish. Bake in a moderate oven about 45 minutes. Any cold meet may be used in this dish. Grated cheese may be added instead of ham and a little Worcestershire sauce if desired.

Source: contributed by Mrs S. M. Illman (Cunningham), Mrs B. H. Sugg (Gladstone) and Mrs G. Mueller (Wrattenbully) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.6 [Jan. 24].

Note: June's recipes will all come from my latest acquisition:

Saturday, May 24, 2014

Marmalade Gingerbread

8 oz. S. R. Flour
2 level tsp. ground Ginger
1 level tsp. Cinnamon
3 oz. Margarine
8 oz. thick orange Marmalade
1 Egg
2 tbsp. hot Water
6 tbsp. Golden Syrup

Method: Sift flour and spices into bowl. Melt syrup and margarine over low heat, cool slightly. Make a well in the flour, pour in marmalade syrup mixture, beaten egg, then water and mix well. Bake one hour at 330 deg. in a greased and lined tin. Cut into fingers when cold.

Source: contributed by Felicity Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.19f.


Edit 24/5/2014: I made this - it rose and cooked evenly, tho' was not particularly high. The marmalade flavour was very intense.


"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."