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.

Chunky Style Casserole

Equipment Needed:

Sharp knife

Large Saucepan or Stockpot

Preparation Time: 15 minutes

Cooking time: 12 minutes

Ingredients:

1 large Leek (sliced)

3 large slices Virginia Ham (diced)

2&1/2 cups Celery (cut into chunky pieces)

4 cups Brussels Sprouts

4 cups Carrots (cut into chunky pieces)

2 cups Parsnips (cut into chunky pieces)

1 dessertspoon Chicken Stock Powder

Method: Place all ingredients in a large saucepan or stock pot and add enough water to cover ingredients. Bring to the boil and boil for 5 minutes. Then add Brussels Sprouts and boil for a further 7 minutes. (Cabbage cut into squares can be substituted for the Brussels Sprouts). This is a tasty dish, easily prepared - a large quantity of which the left overs may be frozen and re-heated when the occasion arises. This dish could probably have the ingredients halved and still be plenty.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Lemony Parsnips

2 medium sized parsnips

1/2 lemon

1/4 cup water

1 tblspn butter

Method: Peel parsnips & cut off top and tail, cut into quarters & then into pieces about 1 cm in size. Put parsnips in casserole with water, the juice of the lemon, the lemon shell & the butter. Cover with lid or plastic wrap & cook for 6 - 8 mins. Stir every 2 mins. Let stand for 5 mins, drain off liquid, remove lemon shell & serve.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.52.

Vegetable Lattice Flan

This decorative dish has a wonderful flavour and is cheap and easy to make. It is a meal by itself.

A flan tin is lined with short crust pastry, a mixture of diced vegetables - carrots, onions, parsnip, pe[a]s, triamble, any veg. (500g)

About 750 gm mashed potato and cheese sauce.

Bake the flan, blind, when it is cold fill with the vegetables mixed with cheese sauce. Then pile potato on top and make a pattern on top with a fork. Brush the surface with melted butter.

Bake moderate to hot oven until nicely browned. Cut into wedges & serve.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.45.

A Special Chicken Dish

Pull apart a cooked, hot chicken and place in bottom of casserole. Cover with slices of hard boiled eggs and asparagus. Save the stock from the chicken to cover the mixture. Dice 1 carrot, 1 onion, celery and 1 parsnip. Add to the stock and simmer until vegetables begin to soften. Thicken with 1/2 cup sherry, 1 cup cream, a large dob of butter and chopped parsley. Pour over prepared chicken. Liberally sprinkle top with breadcrumbs and blanched almonds. Heat in oven and serve with fried rice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.91.

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.

Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Vegetable Soup

lamb shin bone

1/2 packet split peas

3 litres water

4 medium onions

salt and pepper

3 carrots

5 stalks celery

2 parsnips or turnips

1 can commercial soup

Method: Simmer peas, bones and sliced onions in a covered stockpot until peas are tender. Dice other vegetables and add commercial soup then simmer for 3/4 hour.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.15.

Casserole of Creamed Rabbit

1 pint water
1 onion
1/4 tspn. mixed herbs
1/2 tspn. salt and pepper
1 tspn. lemon juice
Dice cooked kidney
Stick of celery
2 carrots
1 parsnip
1 dspn. parsley
Margarine for frying

Method: Wash rabbit well and soak in cold salted water for 1/2 hour. Place in saucepan and simmer until tender (about 1.1/2 hours or 12 minutes pressure cooked) with water. Dice finely the vegetables. Mix with kidney, season with salt and pepper and fry to a light brown. Remove.

Sauce:
1 oz. margarine
2 level tbspns. flour
1 cup milk
1 cup stock (strained from rabbit)
Salt and pepper
1 pinch dried herbs
1 dspn. chopped parsley
1 egg yolk

Method: Melt margarine, add flour and stir to a smooth paste. Add gradually the mixed milk and rabbit stock liquid. Continue stirring. Add salt and pepper, herbs, parsley and lastly beaten egg yolk. Mix flaked rabbit and vegetables and fold in sauce. Remove to casserole dish. Sprinkle with dry breadcrumbs and dot with butter. Cook for 15 - 20 minutes in moderate oven. Garnish with fresh parsley and potato crisps.

Source: contributed by B. White in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Chinese Vegetables

15 grams butter
1 large carrot (grated)
1/4 small cabbage (finely shredded)
chopped parsley
1 medium onion (chopped)
1 parsnip (cut into small cubes)
30 grams grated cheese
salt and pepper to taste

Method: Melt butter in saucepan, add onion, brown lightly, add rest of vegetables, salt and pepper. Cover pan and cook five minutes. Add grated cheese, mix through lightly. To serve, sprinkle with finely chopped parsley.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.6.