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.

Baked Beef Heart

Method: Wash and remove gristle and some of the "heavy" fat from an ox heart. Stuff with breadcrumb seasoning. Place in covered dish and add a little water, chicken cube, wine (red or white as you have it) OR a dash of vinegar and salt. Cook in a slow oven for 6-8 hours. Any leftover stuffing can be included in the gravy. Thicken gravy with a little cornflour and serve on a bed of rice. Celery cream sauce and beans go well with this.

Source: contributed by M. Clarke in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).