Mock Goose

1/2 lb. liver
1 lb. potatoes
1 teaspoon flour
1/2 teaspoon sage
Seasoning
Onions and sage

Method: Wash the liver and cut it into slices; sprinkle with flour, salt and pepper; place in a pie-dish. Add a layer of chopped onion and sage. Pour in water to half fill the dish. Slice the potatoes and put them on top. Bake for 45 minutes.

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.

Mock Duck

1 lb. rump or blade bone steak
1 teaspoon chopped thyme and sage
1 chopped onion
Salt and pepper
1 cup breadcrumbs
1 teaspoon chopped parsley
1 tablespoon melted butter

Method: Spread the meat and pound it a little. Rub with lemon. Mix crumbs and seasonings and add melted butter. Spread the crumbs over the meat, roll up, and tie into shape. Place in a covered pie dish with some good dripping and a cup of hot water. Cook about 2 hours in a moderate oven. Take cover from pie dish and allow the meat 20 minutes to brown. Serve with good gravy.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.34.

The Savoury Balls

1/2 lb self-raising flour

1 teaspoon chopped parsley

1/4 teaspoon salt and pepper

2 to 3 oz. finely chopped suet

A pinch thyme and sage

Water to mix

Method: Mix all the dry ingredients and make into a light dough with cold water. Divide into small balls, roll each in flour, and drop into the boiling stew. The same balls may be cooked with a boiled leg or shoulder of mutton. For a change, add a small minced onion to the above ingredients.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.31.

Mock Goose

Grease a pie-dish well with good dripping, leave a few lumps scattered at bootom [sic]; slice a raw cooking apple, sprinkle very little sugar, then put a layer of sage and onion stuffing; on this put a layer of lambs fry, then a layer of bacon and if the dish is deep enough repeat layers; have the top layer slices of raw potato or breadcrumbs with lumps of butter or good dripping on top. Bake 1&1/2 hrs, and serve with gravy.

Source: contributed by Mrs. P. Wittke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.7

Flap Sausages

Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.

Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."

Source: contributed by Mrs L. J. Burton (Kapunda) 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.2 [January 5].

Welsh Faggots

1&1/4 lbs pigs liver

4 oz white bread crumbs

3 teaspoons salt

1 pint boiling water

2 large onions

3 ozs suet

2 teaspoons dried sage

Method: Mince liver and suet and onion. Add crumbs, salt, pepper and sage. Place tablespoons of mixture in greased roasting dish. About 15 faggots and cook in oven 355F for 35 minutes. Pour boiling water round faggots and allow gravy to form. Serve hot with choice of vegetables.

Source: contributed by N. E. Halford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.60.

Superb Potato Chicken

6 medium potatoes

1.5kg chicken

1 medium onion chopped

1 tbs parsley chopped

1/2 cup lean bacon, chopped

1 egg yolk

1 tsp sage

1 tbs oil

Salt & pepper to taste

Method: Peel, cook and mash potatoes. Mix together bacon, onion, potato[,] herbs, seasonings and egg yolk.

Place as much mixture under the skin as possible and remaining inside cavity.

Tie or skewer legs together.

Brush chicken with oil and bake in a moderate oven 180C for 1.1/2 hours.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.