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(Salads And Sauces) - (The Art Of Living In Australia)

1 Salt Herring

Cold slices of Meat

1 teaspoonful Mustard

1 Beetroot--1 1/2d.

4 tablespoonsful Oil--1d.

3 tablespoonsful Tarragon Vinegar

1/2 oz. Capers

3 Boiled Potatoes--2d.

Total Cost--4 1/2d.

Wash the herring in cold water and soak it in milk for an hour; cut it
open and take out the bone and slice up both the fish and the meat.
Arrange in a bowl, chop the capers and put over. Put the mustard into a
basin, add gradually the oil and vinegar; pour this, when well mixed,
over the fish and meat, and cover with slices of cold potatoes. Garnish
with any cold vegetables in the larder or with some green pickles from
a bottle of pickles, a little chopped parsley, and some small radishes.

Other Recipes

Italian Salad.

Skin and clean the rabbits; cut into pieces at the joints; season
well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the
rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2
sprigs of parsley and thyme. Let all brown a few minutes; then add 1
cup of hot water and cook slowly until tender. Thicken the sauce with
flour and butter; add a glass of claret; boil up and serve.

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