My all time favourite old Australian mince and lamb recipes. (mostly in the old imperial measure)
1 leg or forequarter of lamb (bone if not purchased boned).
2 cups of soft white breadcrumbs.
1 dessertspoon of parsley.
1 level teaspoon of mixed herbs.
Grated rind of 1 orange and a little juice.
1/4 teaspoon ginger.
1 teaspoon salt.
1/8 teaspoon pepper.
1 beaten egg.
1oz (30g) butter.
1 tablespoon of plain flour.
1 small onion.
Method:
Stuffing: Fry chopped onion in butter 'till soft but not brown. Mix onion, crumbs, herbs, parsley, ginger, orange rind, salt and pepper in a mixing bowl. Bind with orange juice and egg. Place all in the bone space.
Oven preparation: Now that the stuffing is in the middle, roll the roast back into its original form and tie the leg together with cooking string. Rub with flour. Sprinkle with salt and pepper.Place Dots of butter or fat over the skin. Put in a baking dish and cover with foil. Place in a pre-heated oven (350 deg F 180 deg C) for about 2 to 2 and a half hours. To test for readyness, insert a skewer into the leg and remove it. If the liquid comes out clear it is cooked. When almost cooked, uncover and baste with the fat from the baking dish and remove when brown.
Bock, J. Laurel club of Albury legacy, p4.
1.5 lbs of minced steak.
1 oz butter.
1 tablespoon olive oil.
1 large onion.
1 dessertspoon curry powder.
1.5 tablespoons plain flour.
3/4 pint water.
1/3 cup of tomato paste.
salt and pepper.
Heat butter and oil in frypan, add mince and stir until brown. Pour off surplus fat. Add chopped onion and curry powder and cook for 5 minutes. Add flour and mix well. Gradually stir in water and bring to the boil. Mixture should be slightly sticky not runny. Add tomato paste and salt pepper to taste. Pour into cassarole dish. Pat on scone topping to cover all of the top of mixture. Bake in pre heated hot oven 400 deg F 200 deg C for 15 mins or until brown.
Scone topping: 1.5 cups of self raising flour, 2oz butter, milk, salt and pepper to taste, 2 tablespoons of finly chopped parsley. Cut butter up into small squares and rub butter into the flour until it looks a bit like bread crumbs. Make a well in the center, add milk and mix until it is a soft dough. Turn onto a floured board. Knead lightly until it is smooth and roll it out so it fits ontop of the mixture in the dish.
Crawley, Val. Culcairn swimming pool favourite recipes, p15.
Filling:
1 lb of minced steak
1 onion.
1 teaspoon salt pepper
10 oz can of tomato soup.
half green capsicum (optional) chopped.
1 desertspoon of butter.
Place mince, salt, pepper and diced onion into a frypan, stir until meat changes colour. Drain off excess fat. Add tomato soup and simmer covered for about 25-30 minutes. Add chopped capsicum and mix well. Place mixture in 9 inch pie dish and top with potato mixture.
Potato topping:
1.5 to 2 lb of potatos.
1 oz butter.
1/3 cup milk.
1 small onion.
1/2 cup grated cheese.
1 desertspoon chopped parsley.
salt and pepper.
Peel potatos and boil until soft, drain and mash. Add butter and milk to potato. Beat well. Add finly chopped onion, grated cheese, parsley, salt and pepper. Put on top of meat mixture. Place small pieces of butter on top. Bake in moderate oven 375-400 deg F for 30 to 45 minutes or until topping has browned.
Schultz, Eunice. Culcairn swimming pool favourite recipes, p24.
This recipe appears many times over the years in different cook books.
500 g beef mince.
1 onion chopped.
garlic to taste.
1 kg tinned tomatoes.
375 g tomato paste.
2 teaspoons salt.
1 teaspoon basil.
1/2 teaspoon pepper.
1/4 teaspoon oregano.
1/2 bay leaf.
375 g lasagne of frilled noodles.
1 teaspoon of olive oil.
250 grams of cottage cheese.
250 grams of mozzarella cheese.
1/2 cup of parmazan cheese.
Brown mince, chopped onion and garlic in frying pan, drain off excess fat.
Then, in a large saucepan combine tomatoes, tomatoe paste, salt, basil, pepper, oregano and bay leaf. Add mince mixture, mix well, simmer for 50 minutes.
Meanwhile, boil up 375 grams of lasagne or frilled noodles in salted water with a teaspoon of olive oil for ten minutes and drain.
The ingredients are now layered in a cassarole dish. 1st layer is the noodles, 2nd layer is the meat, next layer is the cottage cheese and the last is the mozzarella cheese. Repeat these layers ending with the meat layer. Top with parmazan cheese Bake at 350 deg F or 180 deg C for 30 minutes. Let stand for 15 minutes.
Kotzur, Marline. Alma Park Kookaburras cook book, p44.
1 lb baked beans.
1/4 cup plain flour.
2 large sliced onions.
1/2 teaspoon mustard.
1 tablespoon of treacle.
1 lb of pickled pork (see notes).
1 tablespoon of golden syrup (see notes).
1 dessertspoon brown sugar.
1 tablespoon of tomato paste.
1 cup of hot water.
a few small mushrooms (optional).
Notes: This dish is an old Australian bush recipe. You can use stewing steak instead of pork and 2 tablespoons of treacle instead of the 1 treacle and 1 golden syrup as golden syrup is distictly an Australian thing and doesn't exist anywhere else. If going traditional, boil the pickled pork until tender, let cool and fry it in managable pieces after you fry the onions. For the rest of us, just go down to the supermarket and get pork steaks or pork fillet. The object of this dish is to balance the sweet (brown sugar) with the mustard. You may have to vary these two ingredients to get the balance right. The measures above are just a starting point.
Method.
Put flour in a bowl and season with salt and pepper to taste. Cut meat into bite-sized squares and dredge with seasoned flour. Note: Or an alternative and less messy way is to put seasoned flour in an oven bag with meat pieces and shake well until coated. Brown the onions in a frypan with butter and remove them. Lightly fry the mushrooms and remove them. Add meat and brown all over. Stir in tomato paste and 1 cup of hot water. Stir well. Add the mustard, treacle, brown sugar, golden syrup, salt/pepper to taste.Put the lid on and simmer gently about 20 mins or until the meat is tender, add water if necessary. The mixture sould be slightly sticky. Stir in the beans, mushrooms and onions. Continue cooking until the mixture is brought up to temperature then serve.
Burdack, Lyla. (c1970). hand written family archival document.