Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Marinated Lamb Chops

Slice 2 white onions into casserole, with 6 lamb chops from which surplus fat has been removed. Season with pepper and salt. Cover with either claret or hock, and allow to marinate for a few hours before cooking. Add 2 small tomatoes, skinned and sliced. Cook gently. Thicken before serving and add 1 tsp of butter and parsley.

Source: contributed by N. Palmer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), 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.

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.

Don Bradman Steak

2 tbsps. sugar, 2 tbsps. tomato sauce, 2 tbsps. vinegar, 1 dsp. Worcestershire sauce, 1 dsp. dark jam.

Method: Place in bottom of grilling pan 1 lb rump steak. Soak 2 hours turning several times. Grill, leaving mixture in pan. Serve juice as gravy.

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

Spicy Mutton Satays

1 shoulder mutton

1&1/2 cups apricot nectar

1/2 cup white wine

1 onion, grated

2 tbspns. honey

1/2 tspn. ground ginger

1/2 tspn. ground allspice

salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Barbecue Steaks with Beer

This marinade is for 4 steaks so will need to be doubled for more.

370 mls beer

1 tbspn. hot sauce

1 tbspn. soy sauce

2 tspns. prepared mustard

2 tbspns. tomato sauce

1 tbspn. cornflour

Method: Combine beer, hot sauce, soy, tomato sauces and mustard. Pour over steaks and marinade at least 2 hours. Cook steaks on barbecue until tender. You can keep brushing with marinade if liked. The remaining marinade can be added to cornflour. Stir over heat until sauce boils and thickens. Spoon over steaks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.