Mock Duck

Shoulder of mutton
Sage and onion stuffing

Method: Bone a shoulder of mutton and fill the space with sage and onion stuffing. Tie up with string and roast for 1&1/2 to 2 hours, according to size. Serve with rich gravy.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Mock Duck

1 lb. rump or blade bone steak
1 teaspoon chopped thyme and sage
1 chopped onion
Salt and pepper
1 cup breadcrumbs
1 teaspoon chopped parsley
1 tablespoon melted butter

Method: Spread the meat and pound it a little. Rub with lemon. Mix crumbs and seasonings and add melted butter. Spread the crumbs over the meat, roll up, and tie into shape. Place in a covered pie dish with some good dripping and a cup of hot water. Cook about 2 hours in a moderate oven. Take cover from pie dish and allow the meat 20 minutes to brown. Serve with good gravy.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.34.

Jellied Chicken

1 chicken

1 pkt chicken noodle soup

pepper and salt

2 tbspn gelatine

Method: Boil chicken adding 1 onion to water. Cut cooked chicken into small pieces, place in a bowl. Cook soup in 2 cups water according to directions. Dissolve gelatine in soup, add to chicken, also pepper and salt. Mix altogether add extra water to cover meat if needed. Set in fridge. Rabbit or duck can be used instead of chicken. Serve sliced cold or sandwich filling.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Mock Duck Filling for Sandwiches

3 tomatoes well chopped
4 tbspns grated cheese (dry)
1 egg
mixed herbs
2 tbspns butter
1/2 small onion well chopped
4 tbspns breadcrumbs
cayenne pepper and salt

Method: Melt butter and cook onion, tomatoes and herbs. Add well beaten egg and cook till it thickens, then add breadcrumbs and cheese. Will keep if stored.

Contributed by L. Van Kleef in Country Cuisine (1987, reprint 1989; recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.88.