Mincemeat Puftaloons

4 tbspn SR flour, 1/2 cup warm water, 1/4 tspn salt, 1 egg, 1 cup minced cooked meat, 1 small onion chopped, parsley.

Method: Sift flour and salt, mix in beaten egg yolk and warm water. Fold in stiff egg white, add meat, onion and parsley. Drop in hot fat and cook 3-5 mins. Serve with hot veges.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['Potpourri' insert].

Hamburger with Burgundy

1&1/2 cups breadcrumbs (dried)
1 medium onion (minced)
1 lb. lean lamb or ground beef
3/4 cup burgundy
1 egg
1&1/2 teaspoons salt
1/4-teaspoon pepper

Method: Mix breadcrumbs with Burgundy and onion. When soft add beaten egg and meat plus salt and pepper. Mix thoroughly, shape into 8 patties. Brown in hot fat in a frying pan. Serves four to six.

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.54.

Carrot Pancakes

One cup S.R. flour, pinch salt, 1 beaten egg, 2 tablespoons butter, 1/2 cup milk, 1 cup mashed carrots. Scrape, wash and steam carrots till tender, sufficient to make a cupful when mashed. Stir butter into mixture while hot. Sift flour and salt, and make into batter with milk and egg, add carrots, beat till smooth, and cook like pancakes in hot fat in frying pan.

Source: contributed by A. Rigby, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.51.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb. in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and breadcrumbs and fry in boiling fat.

Source: contributed by Mrs. Alb. Keil in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.24.

Mince Steak Casserole

1 lb. fine minced steak
1 medium onion
2 dessertspoons plain flour
1/2 teaspoon salt
Pepper
1 cup finely diced carrot
1 small tin whole sweet corn
1 tablespoon tomato sauce
1/2 teaspoon vegemite (optional)
1 teaspoon Worcestershire Sauce
One-third pint water

Method: Cook onion in a little fat until tender but not brown. Stir in the meat, flour, salt, pepper, and brown slightly. Add other ingredients and heat till boiling. Put in covered casserole and cook for 35 to 45 minutes.

Source: contributed by Mrs. D. Crawford in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.23.

Breakfast relish balls

Mince any cold meat (mutton, beef or ham)

2 oz breadcrumbs

1/4 tsp lemon peel

salt and pepper to taste

1 egg

parsley and/or chives or dill.

pinch nutmeg or other spices of your choice

Method: Combine meat, lemon peel and spices and then shape into balls and dip into beaten egg and roll in breadcrumbs and fry in hot fat/oil. Garnish with herbs and lemon slices.

Source: Elizabeth Woolcock's Cottage Recipes - compiled and edited by Ani Peters (?Adelaide, S.A, 2016), p.13

[Note: this souvenir recipe book, bought in October 2021 at the Moonta Mines Museum, has little relevance to the short, brutalized life of Elizabeth Woolcock (the only woman hanged in South Australia).]

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.

Golden Corn Mornay

1 lb minced steak, 1 finely chopped onion, 1/2 cup water, 1 can sweet corn (drained), 1 tsp. curry powder, 1/2 cup grated cheese, 1 tbsp. fat, 1/2 cup tomato puree, salt and pepper, 1/2 cup sultanas, 1 lb mashed potatoes, 1 tbsp. plain flour.

Method: Saute onion in fat, add meat, cook until lightly browned all over. Add tomato puree, water, salt and pepper. Simmer covered for 10 minutes. Fold in sweet corn, sultanas and curry powder and continue cooking until tender. Thicken with flour. Fill into casserole, top with potato, sprinkle with cheese and brown in oven.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Delicious Curry

1 apple, 1 onion, 1 heaped dsp. flour, 1 dsp. curry (Lion), 1 tsp. sugar and salt to taste, 1 dsp. chutney, 10 chopped sultanas, 1 tsp. lemon juice, 1 tbsp. fat, 1 pint stock.

Method: Boil lamb chops or steak, save the stock. Melt fat, when hot add chopped onions and apple, fry until brown, add curry and flour, add all other ingredients, stirring all the while. Add stock last. Add meat and cook for 2 hours on a very slow heat. Diced carrots may be added with the meat and 1 hour before serving place in a potato for each of the family. Serve with well drained rice.

Source: contributed by E. M. Mumford in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Cheese Balls

2 ozs. cheese (grated)

1 oz. flour
1 egg
Salt, pepper, cayenne
Frying fat

Method: Mix the cheese, flour, and yolk of egg, and cayenne to taste.

Whip the white of egg to a stiff froth, and stir it lightly into the other ingredients. Have ready a deep pan of hot fat, drop the mixture in in teaspoonfuls, and fry a golden brown. Drain well, and serve piping hot. These are delicious.

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.27.

Sausage Balls with Apple Rings - England

1 lb. sausage-meat

A little flour

1 lb. cooking apples

A little milk

Fat for frying

Fried bread

Method: Form the sausage-meat into balls and lightly roll in flour. Wipe the apples and core them. Cut into rings about 1/4 in. thick, the same number of rings as sausage balls. Dip in milk and then in flour, and fry with the sausage balls. Serve on fried bread, with each sausage ball sitting on an apple ring.

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.22.

Mock Fish

4 eggs, 3 medium sized potatoes, 1 small onion, pepper and salt to taste.

Method: Grate potatoes and onion and then beat in eggs. Mix and fry in hot fat until a nice brown. Parsley or grated carrot is an improvement.

Source: contributed by L. Sinkinson, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.11.

Mock Oysters

To a pint of corn pulp add enough fine breadcrumbs to hold the mixture together. Add 1/2 teaspoon baking powder and sufficient salt and pepper to flavour. Drop the mixture from a teaspoon into hot fat, making each about the size of an oyster. Fry a light brown, drain on paper, and serve hot.

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.17.

Meat in Cabbage Rolls

1 lb. [500 gm.] minced meat

1 chopped onion

2 tablespoons grated cheese

1 small head cabbage

Method: Parboil the leaves from the cabbage in salted water. Drain. Combine and season the other ingredients and place a spoonful on each leaf. Roll up and secure with toothpricks [sic]. Brown in a little hot fat. Add one cup of water or stock, cover and simmer for one hour.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.30.

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Anniversary Beef

Feeds 10

1 kg. beef cubed and rolled in flour / salt pep[per] / 1 small can pineapple pieces / 2 medium onions / 1/2 capsicum / 1/2 cup tomato sauce / 1 tabs hot sauce / 1/4 cup brown sugar / 1/4 cup vinegar / 1 teas. mustard / 1 small can peas / 440gm can three bean mix / 3 medium carrots / small amount of fat.

Method: Rub meat pieces in flour salt & pepper.

Brown in hot fat, pour off excess fat. Put all remaining ingredients (except peas, beans and pineapple) in casserole dish with meat.

Cover and simmer approx. 1[&]3/4 hours. Remove from oven.

Heat through and simmer peas, beans and pineapple for 1/2 hour, ADD to casserole ingredients.

Source: contributed by Lorna March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38.

Creamed Corn Scrambled Eggs

1/2 cup chopped ham

1 tablespoon bacon fat

4 eggs well beaten

1/2 teaspoon salt

1/4 teaspoon black pepper

1.1/2 cups creamed corn

Method: Fry ham in bacon fat until browned. Mix together eggs, salt, pepper and corn. Pour into frypan and cook over low heat, stirring frequently until just set.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.31.

British Mince

2 tbspn beef dripping or cooking fat

2 small onions, minced (or chopped finely)

1.1/2 lbs mince

2 cups beef bouillon (stock cube)

1 tbspn uncooked oatmeal (rolled oats)

salt 

freshly ground pepper

Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.