AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Feb 27^th, 2014 at 4:37pm

poddy dodger Offline
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Just reading through Muzza's recipe for brawn and it occurred to me how many of these type of dishes have disappeared from our tables. I grew up in rural Australian in the 40's and 50's and we ate plenty of mutton, rabbit and corned beef. Lambs brains, sweet breads, lambs fry (liver), tripe, hogget, wallaby and roo or ox tail were also regularly on the menu. Oddly enough we only had chicken on special occasions
I asked in a butchers recently for mutton necks and the butcher said with attitude, "We only sell lamb", so much for that !
I often cook casseroles in the CO using skirt or chuck steak and other less popular cuts as I reckon they are the tastiest, JMHO.

Rob.

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #1 - Feb 27^th, 2014 at 4:42pm

Derek Offline
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Somewhere in storage I still have a copy of the first CWA Recipe Book.

Has some fantastic recipes for most of the ingredients in your post PD. Must drag it out one day.

But . . . like you said, it is hard to get some of those ingredients from your average butcher. I am still amazed that beef cheeks and lambs fry at Woolies are still only in the dog food section.

Might bring some lambs fry and bacon to the Broke COG.

Retired
Camp Oven Cook

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Reply #2 - Feb 28^th, 2014 at 4:03am

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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OMG PD I am sending Chief to live with you! The two of you can eat all the ~~awful~~ offal you want Cheesy

I have no objection to a bit of rabbit, roo, emu, mutton etc but I draw the line at things like livers, hearts, kidneys and brains. IMHO The only use for offal should be boiled up and fed to the dogs! Guess I was spoiled huh? Roll Eyes

Chief owned a butcher shop at one time (his dad was the slaughterman) so which parts of an animal is or is not edible was a slight bone of contention in our house. Easily resolved many moons ago - if you want offal for dinner, cook it yourself! Wink

poddy dodger wrote on Feb 27^th, 2014 at 4:37pm:

the butcher said with attitude, "We only sell lamb"

Ahuh... I came home with what were labelled as 'lamb forequarter chops' one day and Chief says "those are about as close to lamb as I am to a pimply teenager" Cheesy

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #3 - Mar 4^th, 2014 at 6:28pm

Seamus Offline
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Oh, LG Away, you really must be a youngster!

Steak and kidney pud, crumbed brains, and LFB in RGB (lamb's fry and bacon in rich brown gravy) — all those taste sensations you've been missing out on!!!

But I only came at tripe once, about 45 years ago, when I was on an Ulcer 1 diet in remote PNG hi hi.

I'd love to trade ideas on Lamb's Fry and Bacon recipes, however.

Cheers

Seamus

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Reply #4 - Mar 4^th, 2014 at 7:57pm

Stubby Offline
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I grew up on a sheep station in SW Qld and our meat diet was mutton and about the only part of the sheep that went to the dogs was the bones. We used to think that sausages were quite a novelty. I can only remember trying tripe once or twice in my life and it's not on my bucket list to try it again, and there's very little I won't or haven't tried.
Stubby.

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Reply #5 - Mar 5^th, 2014 at 1:58am

LG Offline
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Seamus wrote on Mar 4^th, 2014 at 6:28pm:

LG, you really must be a youngster!

Lets just say I'm not as young as I'd like to be... but not as old as I feel some days LOL

My dad was a cook in the English army for a few years (national service?) and he did serve some 'interesting' dishes at home occassionally - didn't mean I had to like them! Cheesy

Offal still holds the same status as brussell sprouts - Not In My Kitchen LOL

I hit the trans line the same week the butcher van made its last trip on the Tea & Sugar.
So the abbattoir in Kalgoorlie used to send us 'mail ordered' meat parcels on the freight train. These usually consisted of half a cow, half a pig and half a sheep, plus some chooks and a few snaggers! Rarely did the abbattoir include any offal in the 'sides'. I would supplement the abbattoir meat with rabbits and roos, the odd emu and once a bustard (I didn't know I wasn't supposed to be shooting them at that time) Wink

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #6 - Mar 5^th, 2014 at 9:36am

Chally Offline
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I have eaten my share of rabbit, roo, emu, mutton etc but you can have your offal all to yourself.

Jeff

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Reply #7 - Mar 6^th, 2014 at 12:43am

Seamus Offline
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I concur with you on the Brussell Sprouts LG. First saw them when I joined the Navy in '60 and had to ask what they were. Still couldn't cop them when I got out 20 years later Huh

Growing up in the Gulf country we had many a fine meal on plain turkey — funny how they always managed to get run over by the truck. You wouldn't dare try it now, though. On my last camping trip out there six months ago (a three weeker), a flock of 7 bustards would skirt my camp every morning and they didn't seem all that timid either.

Seamus

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Reply #8 - Mar 6^th, 2014 at 12:59am

Seamus Offline
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Yes Stubby, my father was a grazier out Central Queensland way and we had our fair share of mutton. Mutton chops sizzling away on top of the big wood fired Aga stove in the station kitchen every morning. As I recall it had a big hot water tank on one end of it.

Look at the price of lamb/mutton these days — it is gold plated it seems to me!!!

Cheers

Seamus

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Reply #9 - Mar 7^th, 2014 at 3:40pm

Stump Jump Offline
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Derek wrote on Feb 27^th, 2014 at 4:42pm:

Somewhere in storage I still have a copy of the first CWA Recipe Book.

Has some fantastic recipes for most of the ingredients in your post PD. Must drag it out one day.

But . . . like you said, it is hard to get some of those ingredients from your average butcher. I am still amazed that beef cheeks and lambs fry at Woolies are still only in the dog food section.

Might bring some lambs fry and bacon to the Broke COG.

Another good old recipe book which I wouldn't be without is the PWMU (Presbyterian Womens Mission Union) Cookbook. I have a very old and tatty edition from the early 1950's, which is testament to the amount of use it's had over the years. It is just chock full of tried-and-true no nonsense classic recipes. The first edition was available in 1904 and since then over half a million copies have been printed; and what's more they're still available. Wink

http://pwmu.org.au/

http://cook-books.com.au/ccp0-prodshow/pwmu-centenary-cookbook-new-recipe-book.h...

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