Lincoln Lamb Stew

2 lamb cutlets

2 onions

2 carrots

1 parsnip

1 piece celery

1 large cooking apple

2 tablespoons oil

3 cups stock

2 tablespoons plum jam

Flour, salt and pepper.

Other vegetables may also be used - cabbage, peas, corn, etc.

Method: Trim chops, coat with seasoned flour. Brown in hot oil. Add chopped vegetables and apple and saute for a few minutes. Add plum jam and stock. Bring to boil, reduce heat and simmer for approximately 1 hour. Thicken if necessary. Serve with mashed potatoes. Increase quantities for larger family.

Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.20.

Salted Cod Florentine

Cut cod into large pieces, and keep in water for few days. Change water every day.

Cover cod with flour, fry quickly in sufficient oil, on each side.

Add diluted tomato paste, salt and pepper. Allow to cook for further 20 minutes.

Serve with croissants.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.24.

Steak and Pineapple Mornay

1 lb. minced steak or mince

2 onions

2 cups boiling water

1 teaspoon salt

1 dessertspoon curry powder (or to taste)

1/2 cup cooked rice

1/4 lb. finely shredded cabbage, or celery (or both)

1 pkt. Chicken Noodle Soup

1 chicken cube

1 small tin pineapple pieces

Method: Fry mince and onion in butter until brown. Add all other ingredients. Cook very quickly for about 20 minutes. Stir constantly to be sure rice and noddles do not stick.

Serve from a casserole dish immediately. (or reheat as desired)

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.32.

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)

Sliced artichokes (1 can)

Lamb's tongue (boil, remove skin & chop finely)

Tuna, shredded (1/2 tin)

Stoned olives (chopped)

Anchovies (2 - 3)

Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Veal Cutlets Princess

Six Cutlets, 300 ml water, 1 onion, 500 g peas, salt and pepper, mint, 2&1/2 teasp. gelatine.

Potato salad -- 1 litre boiled potatoes, 1 white onion, parsley, 1/2 teasp. made mustard, pinch salt, little pepper, juice 1/4 lemon, 1 cup cream.

Method: Trim the cutlets, simmer gently with the water, onion, salt and pepper for 3/4 hour. Cook peas with the mint. Rub the peas through a sieve, add 2/3 cup of the stock in which the gelatine has been dissolved. When nearly set, coat the cold cooked cutlets with the jellied peas. Place in the refrigerator and leave till quite firm.

Serve with potato salad. -- Dice the potatoes when cold. Chop onion finely with a little parsley. Mix thoroughly and serve with cream dressing thus: Put in a bowl, mustard, salt, pepper and lemon juice. Add very gradually, cream, stirring all the time.

Source: contributed by Miss L. C. Symons (Robertstown) 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 [January 4, "Additional Prize (With Potato Salad)"].