Curried Fish Patties

Ingredients: 1 cup cooked, flaked white fish, 2 cups mashed potatoes, 1/4-1/2 tsp curry powder, 1 tsp grated onion, squeeze lemon juice, 1 egg, 1 dsp chopped parsley, salt and pepper to taste.

Method: Mix ingredients together well. Shape into patties. Cover with breadcrumbs. (Cornflake crumbs give extra flavour.) Fry until golden brown. Serves 4. 

Source: contributed by J. A. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.26.

Celery Mornay

2 cups finely chopped Celery

1 dsp chopped Onion

1 tbsp grated Cheese

1 dsp Butter

Salt & Cayenne Pepper to taste

2 cups White Sauce

Method: Fry the Celery and Onion in Butter, add the White Sauce and seasoning. Mix, place in a casserole dish, sprinkle with Cheese and brown in oven.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.10.

Pikelets the Children Can Make

1 cup SR flour

1/2 teaspoon bicarbonate soda

1/4 cup sugar

Pinch salt

1/2 cup milk

1 egg

Method: Place all dry ingredients in a bowl. Beat egg and milk together, add to dry ingredients. Stir into mixture and then beat well with wooden spoon. Place small amounts in buttered frypan, moderate heat. Cook both sides. Serve with butter, or cold with cream and jam. Our family loves them.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Beef & Egg Roll-Ups

12 thin slices of beef, 3 hard-boiled eggs, 1 tbspn grated onion, mayonnaise, mustard, salt & pepper 

Method: Chop eggs very finely, add grated onion & enough mayonnaise to make spreadable mixture. Season to taste. Spread beef lightly with mustard, then with egg mixture, & roll up firmly. Fasten each roll with wooden pick, & when all slices are filled & rolled up, wrap them in greaseproof paper, & chill until ready to serve.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.2.

Steak or Mutton Paste

1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.

1/4 lb. butter

1/2 teaspoon mace

1/2 teaspoon anchovy sauce

1/2 teaspoon grated nutmeg

pepper to taste

Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.

Gruel

1 tablespoon oatmeal

1/2 pint milk

1 teaspoon butter

1/4 teaspoon salt

1 tablespoon sugar

Method: Soak oatmeal and milk for half an hour, strain. Put milk in saucepan, stir until it boils. Simmer 10 minutes, add the sugar, butter and nutmeg if allowed. Serve in a pretty cup.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.141.

Pork Capricorn

1lb boned Pork

1 Green and 1 Red Pepper

1 medium sized Onion (chopped)

1 Carrot, cut into thin strips 1&/2 inches long

1-2 tbsp cooking Oil

3/4 cup cooked Pineapple pieces

3/4 cup White Vinegar

3/4 cup Brown Sugar

3/4 pint stock (Chicken cube)

3 tbsp Soy Sauce

1 cup Raisins

Method: Cut the Pork into 1 inch cubes, fry in hot Oil until evenly browned.

Reduce heat and pour off excess fat. 

Add the prepared Pepper, Onion, Carrot, Vinegar and Sugar.

Add the stock and simmer until tender.

Lastly add the Soy Sauce, Raisins and Pineapple pieces.

Thicken the mixture with Cornflour and boil for 3 minutes.

Serve with boiled Rice. 

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.11.