Lamb Tropic Style

Pineapple Pieces; Green Pepper; 1 Cup Celery; Large Onion; 2 Tablespoons Butter; Lamb or Mutton; 1 Dessertspoon Cornflour; 1 Tablespoon Soy Sauce; 1 Tablespoon Vinegar; Salt, Pepper and Pineapple Juice.

Method: Fry pineapple, onion, celery, green pepper in butter until tender. Remove from pan, add cubed meat, mix cornflour with a little pineapple juice, add rest of juice, sauce, and vinegar. Add to meat. Cook until meat is tender and add vegetable, pineapple, salt and pepper.

Source: contributed by Mrs. J. C. Crane in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p. 37.

Sweet Corn Casserole

1 lb. Minced Steak or Lamb; 2 Onions; 1 Large Tin Whole Kernel Sweet Corn; 1 Large Tin Tomato Soup; 8 ozs. Cooked Noodles or Spaghetti.

Method: Brown chopped onions and steak in a little fat. Put into casserole with drained sweetcorn and tomato soup. Make up sweetcorn liquid to 1 cup and add together with noodles, pepper and salt. Grate cheese on top and cook in moderate oven for about 1/2 an hour. Serves 10.

Source: contributed by Mrs. M. J. McInnes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

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.

Lamb & Noodle Hot Pot

500g cubed lamb, trimmed
1 onion, chopped
1 green apple, diced, skin on
1 large carrot, diced
2 celery sticks, chopped
1 teaspoon curry powder
440g tin lamb and vegetable chunky style soup (optional)
1 large tin tomato soup
250g small shell pasta, cooked and drained

Method: Brown the onion in some oil until soft then brown lamb pieces, then combine all ingredients except pasta. Bring to the boil, reduce heat, cover and simmer for 45 minutes or until tender. Stir in cooked pasta, reheat and serve. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.53.

Persian Quince Soup

2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste

Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.

Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.

Serve hot, serves 4-6

Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.

Casserole of Steak (Lamb or Veal)

2 lb blade steak (lamb or veal)

onion

carrot

1 cup diced pineapple

Cube meat and place in casserole dish with layers of onion, carrot and pineapple.

Sauce:

2 heaped tabspns plain flour

1 heaped tabspn sugar

1/2 level tspn mustard

1/2 level tspn curry powder

1/2 level tspn mixed spice

1 round tspn salt

2 tabspn tomato sauce

1/2 cup claret (optional)

Mix together with 1 cup cold water and pour over meat etc.

Bake in casserole dish at 300F for 2&1/2 to 3 hou[r]s.

Source: contributed by Bronwen Jones in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.30.

A Good Roast Dinner for Beginners

Choose either a leg of lamb, a loin or forequarter.

If using forequarter slice between ribs and shoulder and cut it off. If left intact it takes longer to cook and is difficult to carve.

A leg needs at least three hours, the others two hours.

Using a frypan put in at least 1&1/2 cups of dripping.

Add 1/2 cup cold water.

Lay meat on top and sprinkle with salt and pepper and a little flour.

Cover and cook at 350F turning after three-quarters of an hour.

Vegetables can either be put in with the meat three-quarters of an hour before serving or at this stage take meat out and put in warm oven. Tip fat out and make gravy.

To make gravy:

After fat has been tipped off sprinkle pan with flour (1 tabspn)[,] turn heat high for a few minutes then add 1/2 to 1 cup cold water and stir well. Let boil a minute.

Pour off into gravy boat and keep hot.

Put the clear fat back into pan and heat. Cut potatoes into slices three-quarters inch thick and lay in hot fat. Turn when brown underneath. Do the same with pumpkin, par[s]nips and carrots.

They will cook in about 30 minutes.

Source: contributed by Vera Jagger in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.32.

Lamb in Vermouth

1 leg spring lamb, about 2 kg

Make a marinade of the following:

1 cup sweet vermouth

1/2 cup chicken stock

2 tabspns olive oil

1 tspn salt

1/4 tspn pepper

1 tspn paprika

2 cloves of garlic, finely chopped

1 tspn dried rosemary (or 1 tabspn fresh, chopped)

Method: Marinade lamb, covered, in fridge for 48 hours, turning or basting occasionally.

Before roasting, pat dry very thoroughly with paper towelling. This is important, otherwise the "weeping" sweet vermouth will scorch on the bottom of the pan during cooking and spoil the pan dripping for gravy.

Reserve marinade for gravy.

Place 2-3 tabspns polyunsaturated oil in bottom of roasting tin and roast the lamb on a rack at 180C until well done and tender (allow about 65 mins per kg).

Make gravy by draining off excessive fat from pan, stirring in the marinade to l[i]ft the pan drippings, mixing in 1 tabspn flour to thicken, and bringing to the boil.

Suggested vegetables to accompany - roast potatoes, onions and well-coloured pumpkin and green peas.

Serves 6-8.

Source: contributed by Doreen Callaghan in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.31.

Colonial 'Goose'

1 leg lamb

1 onion

2 cups breadcrumbs

1 egg

1 apple

salt

pepper

1/2 teaspoon nutmeg

2 teaspoons butter

1 tablespoon dried mixed herbs

Method: Carefully remove the bone from the meat by cutting around it so you have a hole through the centre of the leg. (Be smart and see if you can get the butcher to do it!). Beat the egg lightly in a small bowl. Chop the onion finely. Stir the herbs, nutmeg, salt and pepper and onion into the breadcrumbs. Grate the apple. Melt the butter in cup in the microwave. Add butter, egg and apple into the breadcrumb mix and form into a soft dough. Fill the centre hole of the leg with the stuffing and close the ends with a skewer. Insert 'goose' into a roasting bag and place in a roasting dish. Cook half an hour for every 500 grams and add 20 minutes. Oven at 180C.

Remove from oven and allow to 'rest' 5 minutes before carving. 

Serve with vegetables, gravy and mint sauce or crab apple jelly. 

Leftovers are a tasty cold serve, next day.

For a warming winter soup, boil the bone in water or stock with diced soup vegetables, diced apple, salt and pepper. Add pearl barley or rice if liked.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.15.

Pineapple Step-Ups

1/4 cup pineapple juice

1 tablespoon margarine

1 dessertspoon brown sugar

Pinch ground cloves

1/4 to 1/2 cup diced bacon

2 cups diced veal, or pork, chicken, lamb, etc.

1/2 cup diced onion

1 egg

2/3rds cup fine white breadcrumbs

Salt and pepper

6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.24.

Hawaiian Casserole

3 handfuls chopped lamb or steak

3/4 cup plain flour

1 tin tomato soup

1 tin pineapple, chopped

1 onion, chopped

1/2 cup water

Method: Season lamb and roll in flour. Add all ingredients to casserole dish, give a stir to mix, cover and cook in moderate oven for 1&1/2-2 hours. Check every hour. May need to add more water.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.95.

Epicure's Lamb

That shoulder of lamb can be turned into an epicure's delight. Before cooking insert one small clove of garlic in the thickest part near the bone, together with 2 of 3 cloves pressed in here and there. Rub the skin of the lamb with a little olive oil and dust it lightly with sifted flour. Roast in the normal way. When the lamb is about half cooked sprinkle the outside with about 1 dessertspoon of strained orange juice or lemon juice and white table wine, Chablis for preference (1/2 each). Repeat in about 10 minutes, and just before the roast is cooked sprinkle lightly with brown sugar. This burns quickly and imparts a delicious flavour. When making your gravy be sure to pour into it a little of the wine, mixing well, just before serving.

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.

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces)

2 tablespoons oil

2 onions

2 apples

2 carrots

1 tin pineapple pieces (drained, retain juice)

3/4 cup sultanas or raisins

1 tablespoon curry powder

Salt and pepper

Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Pineapple Glazed Mock Ham

1 x 1.5 kg lightly pumped leg of lamb

2 tab[l]espoons brown sugar

1/2 cup pineapple juice

Method: (1) Place lamb fat side down in pyrex baking dish and cover with paper towelling. (2) Microwave on FULL POWER 10 minutes. (3) Reduce to ROAST and continue cooking 10 minutes per 500g turning over (top to bottom) halfway during cooking. (4) Remove paper towelling, drain away juice and fat and sprinkle with brown sugar. (5) Return to microwave on FULL POWER for 4 minutes. Pour pineapple juice over lamb and continue cooking on ROAST a further 10 minutes. Baste with juiced [sic] during cooking. (6) Remove from oven, wrap in aluminium foil and allow to cool. (7) Chill overnight and serve cold with salads.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Mutton Diane

6 leg chops

3 tbspns. butter

2 tbspns. Worcestershire sauce

3 cloves garlic, chopped

4 tbspns. chopped parsley

Method: Trim chops and flatten lightly with a meat mallet. Heat butter in a large frying pan until hot. Add sauce, then mutton and cook 3 minutes on medium high heat. Sprinkle garlic into pan, turn meat and cook for further 3 minutes or until done to taste. Serve meat with garlic and parsley mixture on top. Steak cut from the leg of mutton is good to use. Slice down leg.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.99.

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.

Mock Ham

allaboutamericanchristmas.blogspot.com.au via skiourophile

Merry Christmas! 

I am in China for Christmas so, sadly, I will not be sitting down to Mock Ham or other such vintage delights.

1 pumped, corned leg of lamb or hoggett

2 bacon bones

1 large onion (studded with cloves)

2t brown sugar

parsley

1T vinegar

1/2c pineapple juice or syrup

warm water

Glaze:

1/2c pineapple juice or syrup

3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

T=level metric tablespoon

t=level metric teaspoon

c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.

Mock Ham

To kick off the Christmas season, a little something from the archives... 

1 pumped, corned leg of lamb or hoggett

2 bacon bones

1 large onion (studded with cloves)

2t brown sugar

parsley

1T vinegar

1/2c pineapple juice or syrup

warm water

Glaze:

1/2c pineapple juice or syrup

3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

T=level metric tablespoon

t=level metric teaspoon

c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.

Mock Ham

1 pumped, corned leg of lamb or hoggett
2 bacon bones
1 large onion (studded with cloves)
2t brown sugar
parsley
1T vinegar
1/2c pineapple juice or syrup
warm water

Glaze:
1/2c pineapple juice or syrup
3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.

Risotto

6 oz bacon rashers
3 oz margarine
2 medium onions, finely chopped
4 sheep's kidneys
9 oz rice
16 oz can tomato soup diluted
salt
pepper
tomato to garnish

Method: Remove bacon rinds, cut into small pieces. Melt margarine in large saucepan, add bacon and onion, fry lightly for a few minutes. Chop kidneys and add to frying ingredients. Add rice, and stir mixture over brisk heat. Finally add tomato soup and continue stirring until it comes to the boil. Turn mixture into a covered casserole and cook in a slow to medium oven for 3/4 hour or until rice is cooked. Risotto should be moist and well seasoned - add a little salt and pepper if necessary.

Source: contributed by J. Bolt in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.