Tomatoes
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- 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.