Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
ROMAN RAGOUT(Fish.) - (The Art Of Living In Australia)
1 1/2 lbs. Gravy Beef--4d.
2 oz. Fat Bacon--1 1/2d.
2 oz. Onion--1/2d.
1 pint Milk
1/2 pint Gravy
1 1/2 oz. Semolina
1 oz. Dry Cheese--6d.
Mince the onion and bacon very fine indeed, put them into a saucepan
and fry a good brown, then add half the gravy, and stir until a sort of
half glaze. Rub the tomatoes through a sieve and stir them in with the
rest of the gravy, bring to the boil. Cut the meat into strips and put
it in with a little salt and pepper, and simmer very gently for about
three hours. While it is cooking put the milk on to boil, mix the
semolina with a little cold milk, and stir it in; cook it until the
spoon will come out quite clean, then turn it on to a dish till cold.
Cut it into squares and lay some in a deep dish, sprinkle with grated
cheese, then more semolina and more cheese. Pour over this some of the
gravy in which the meat is cooking, and put it in the oven to get hot.
Dish up the meat and pour the sauce over it. Send the two dishes to
table together, quite hot.
MUTTON OR HAM BONE AND POTATOES
1 Bone of Mutton or Ham
1 oz. Butter
1 oz. Flour
1/2 pint Water or Stock--1 1/2d.
1 lb. Potatoes--1d.
Total Cost--21/2 d.
Put the butter into a saucepan, and when it is hot put in the flour;
mix together smoothly, pour in the water of stock, and stir until it
boils. Joint up a mutton or ham bone and lay it in; if it is mutton,
add a little salt. Bring it to the boil, put in the onion whole stuck
with two cloves, and simmer for half an hour or longer; then peel the
potatoes, cut them in half and put them in, and cook until they are
soft. Take out the bones and place on a dish, put the potatoes round,
and pour the sauce over. This is a very homely dish, but a very savoury
and economical one. A little meat goes a long way, and it is
nourishing, too, as all the goodness of the bone and potatoes is in the
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