Australian Meat Curried

This is perhaps the best method of all for cooking Australian meat. Cut the tin open, and warm the tin just enough to melt the jelly. Pour out the jelly, and with it make some good curry sauce (see Curry Sauce); or it can be added to some curry sauce, and if there is much jelly, some more curry powder can be added. Make the sauce hot. Warm up the meat in it, and serve it up as soon as the meat is hot through. Boiled rice can be served with it, or not, as wished.

Irish Stew Of Australian Meat

Open the tin, and drain off the melted jelly as before; peel and slice up half a dozen large onions, and boil them in the jelly till tender, adding water or stock if necessary; boil a dozen potatoes separately, drain them off when nearly tender, and warm up the meat in the stock with the onions and potatoes, all together. Serve as soon as the meat is hot through. Add pepper and salt.

Australian Meat Pie

Warm the tin as before; strain off the jelly. Place this in a saucepan with six beads of garlic, and let it boil gently for ten minutes. Take out the garlic. Add a teaspoonful of salt, another of black pepper, a pinch of cayenne, and half a grated nutmeg. Mix the meat thoroughly in this gravy, and put it in a pie-dish. Cover with a crust (see Paste for Pies), and bake till the pastry is done. Take it out of the oven, and let it get cold.

This pie must be eaten cold, and not hot. If the jelly were insufficient to moisten the meat, some water, or, still better, stock should be added.

Australian meat lacks flavour, and requires vigorous treatment as above. Should such a strong flavour of garlic be objected to, put in less, or an onion, but garlic is best.

Barley Water

Wash a couple of ounces of pearl barley, and then boil it for about ten minutes in a little water. Pour this water away and the barley will be clean. Then add a couple of quarts of water to the barley, and let it boil away till there is only one quart. Strain off the barley, and let it get cold. Barley water requires stirring before drinking.

Barley water can be flavoured with sugar and lemon-peel, or with any flavouring liked, such as the juice of fruits - liquorice, etc.

Boiled Broad Beans

Broad beans, to be nice, must be young and fresh. Boil in the ordinary way. (See No. 9.) Time about twenty minutes. These are best eaten with hot boiled bacon or ham. Serve some parsley and butter sauce with them. (See Parsley and Butter Sauce).

Mashed Broad Beans

This is really a way of using up old beans too old to boil. Boil the beans, if old, for rather more than an hour. Take off the hard skins, and mash with a little butter; or, better still, some bacon fat; or, scrape a piece of fat cold boiled bacon, and add. Also add a little pepper and salt. After mashing, make them hot in a saucepan by stirring them about. (See No. 9).

Cold Roast Beef

As a rule, cold roast beef is so nice, that it is a pity to warm it up, though receipts for so doing will be given under their respective headings, such as mince, etc. In serving up cold roast beef, see that it is placed on a clean dish, sufficiently large. Cold joints should always be placed on good-sized dishes. See that the gravy left on the plate which held it when it was hot is not wasted.

If possible, ornament the cold roast beef with scraped horse-radish and green parsley. (See No. 29).

A nice salad of lettuce is the best accompaniment, or, indeed, any kind of salad, as well as chutney or pickles.