6 white bread slice
sugar and cinnamon
The eggs and wine must be beaten to a smooth liquid, in which to soak the bread. Leave until the liquid has been absorbed by the bread. Fry in deep fat, and sprinkle with sugar and cinnamon. Serve with a hot wine sauce, or spread the slices with apricot jam and a fruit sauce.
German Cooking, 1953, Robin Howe
A classic Australian 70’s curry; sultanas, bananas, pineapple, chutney
The Sun News-Pictorial Dollar Cook Book, late 60’s?, Nancy Baldwin, photo by Frank Wood
One and a half lb. cubed lamb
Two oz. butter
One cup sliced onion
Three teaspoons curry powder or to taste
One dessertspoon flour
One cup water
One chicken stock cube
One teaspoon salt
Quarter teaspoon pepper
Two cups diced fresh pineapple
One green pepper sliced
One tablespoon sultanas
One tablespoon sweet chutney
One dessertspoon lemon juice
Brown the lamb in half the melted butter. Remove from the pan. Melt the remaining butter and lightly brown the onion, sprinkle with the curry powder and cook a few minutes longer.
Blend in the flour and the water and stock cube. Stir until boiling and return the meat to the pan. Season with the salt and pepper, cover and simmer for about an hour. Add the pineapple, green pepper, sultanas and chutney. Simmer a further 30 minutes or until the meat is tender without being ragged. Add the lemon juice and serve over freshly cooked rice. Serves four or five.
the presence of a calf’s foot
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, photo by Kenneth Swain, illustrations by Stewart Black