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Braised Roo Casserole<br />
Dolly Cockman<br />
½ lb roo steak, diced<br />
2 bacon slices, diced<br />
1 onion, chopped<br />
1 carrot, chopped<br />
1 parsnip, chopped<br />
1 celery stick, chopped<br />
Worcestershire sauce<br />
plain flour<br />
salt and pepper<br />
oil<br />
Coat meat in plain flour, brown meat in hot oil.<br />
Place all ingredients in a casserole dish, cover with<br />
water and place lid on. <strong>Cook</strong> in a moderate oven<br />
for 1½ hours.<br />
Brawn<br />
Dolly Cockman and Jean <strong>Cook</strong><br />
1 kangaroo tail, cut into pieces at joints<br />
beef bones<br />
bacon bones<br />
lamb shanks<br />
mixed herbs<br />
1 blade mace<br />
salt and pepper<br />
gelatine<br />
water<br />
Note:<br />
All types of meat<br />
can be used in<br />
brawn making.<br />
Place all ingredients in a large pot and boil until meat<br />
falls off the bones.<br />
Remove bones from meat.<br />
In jug/pot dissolve two tablespoons of gelatine and<br />
pour over meat.<br />
Allow to set in a cool spot. Best eaten cold.<br />
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