Beef & Kidney Loaf

1&1/2 lbs topside mince

1 lb finely chopped ox kidney

4 rashers finely chopped bacon

1 large onion finely chopped

1 cup soft breadcrumbs

2 eggs

1/2 cup grated cheese

Method: Combine all ingredients except cheese. Grease loaf tin and dust with flour. Place half mixture in tin firming well, sprinkle with cheese, add remainder of meat and press down firmly and sprinkle over remainder of cheese. Bake 1&1/2 hours in moderate oven.

Source: contributed by M. Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.25.

Bolar of Beef

Rub a whole bolar with a little mustard and place on a piece of foil large enough to securely, but loosely, wrap it completely. I do this in the baking dish. Before wrapping shake over the beef one packet of French Onion soup mix and pour 1/2 cup orange juice and 1/2 cup red wine (or 1 cup red wine) over the meat. Secure foil and cook slowly in oven for 3 to 4 hours between 260ºF and 300ºF depending on size of bolar. While the beef is standing I put the sauce into the deep freeze to allow the fat to rise and set. Remove fat, reheat sauce and serve as an accompaniment.

Source: contributed by Barbara Kesley in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.23.

Vegetable Rice Pie

Base:

3/4 cup rice - cook and mix with 1 egg.

Press mixture over base and sides of greased 9" pie plate.

Filling:

250 g zucchini sliced

125 g mushrooms

1 small red capsicum chopped

3 eggs

1/2 cup milk

oregano, salt, pepper, paprika, garlic

150 g mozzarella cheese, sliced

80 g butter

1 onion

Method: Heat butter, saute chopped onion and garlic. Add zucchini, mushrooms, capsicum and stir till tender. Put into rice base.

Beat eggs and milk and add oregano, salt and pepper and pour over vegetables.

Arrange cheese over top and sprinkle with paprika.

Bake in a moderate oven until pie is set and cheese is golden brown - about 30 minutes.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.11.

Liver with Port Wine

1 lb lamb's fry

2 onions

flour

salt & pepper

thyme - 1 tspn

butter or oil for frying

1/2 cup port

Method: Slice lamb's fry thinly and coat with flour. Fry sliced onion until golden brown. Fry lamb's fry slices on each side. Season. Add port. Cook until tender in covered pan or put into casserole in oven for about 30 mins. (Liver is nicer if cooked when fresh and has not been frozen.)

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.26.

Sherry Beef

1&1/2 lbs topside steak

2 tabspns soy sauce

1/4 cup dry sherry

1 tspn brown sugar

1 tspn ground ginger

Method: Dice meat (about 1" cubes), combine all ingredients and pour over meat and marinate for one hour. Drain meat, reserve marinade. Melt butter in pan, brown meat. Reduce heat and stir in reserved marinade. Bring to boil and simmer for 40 minutes.

Source: contributed by Mary Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Potato and Cheese Flan - Economical

Potato Pastry

2 oz flour

2 oz cooked potatoes

1 oz fat

pinch salt

Filling

2-3 oz cooked potatoes

1/2 egg

1&1/2 oz grated cheese

salt and pepper

1/2 gill milk

Method: Pastry - Cream mashed potatoes and fat thoroughly together. Work in flour and salt making a fairly stiff dough. No liquid should be necessary. Knead, roll out and line a sandwich tin or plate.

Filling - Mix all ingredients together, pour into pastry case and bake in a hot oven for 25-30 minutes. (Filling can be varied - sardines or mullet in place of cheese, tomatoes and chopped boiled eggs instead of, or as well as, cheese, etc.)

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.9.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.