cooking rabbit on a shovel: aussies cooking around the campfire

Rabbit on o Sfr oael

Aussies cookingaround thecampfire

P R I M AV E R A

Rabbit on o Shoaelby

Lummo

Aussies cookingaround thecampfire

P R I M A V E R A

CONTENTS

G day! Lummo 'Welcomes

You

Tuckerbox & GearLummo's

'luckerbox

Thckerbox ContentsFresh ThckerBits And Pieces You May NeedCarnp OvensDavo's DunnyFamily Jewels PurscTwelve Gallon Oven

But Can You Boil That Billy?Cookine With CoalsBasic CookingTo Bo i lThat B i l l yMaking Billy Tea

Have A Go At These If You're DesperateB u s h i e s ' P i z z aDcsperado S'gettiHair Of The Dog

Jackass FIaps'Ungry BeansWelsh Rabbit

Damper & Dough StaplesAussie l)amperFried Dampcr .Lead Sinkcrs .

Quick DamperG l e n n a s t i c k s . . . .B u s h i e s ' F r i e d S c o n e s . . . .Edward River SconesFarmhouse Scones

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C O N T E N T S

f)amper & Dough Staples (continued)

Johnny Cake .[,ummo's Yam RocksPufreloonsUnreal Fill ings

Soups To Sit Back And Sip OnBilly Beef Tea .Myers Creek Moosh'Roo

Thil SoupSupa Beaut Vegemite Soup

Eggs To Bet OnAussie OmeletteBirds'NestsChook In Scrambled EggsFried Bread That's DifferentRcd ChooksRed Sunrise

Your Rabbit-Cooking Him UpRabbit On A Shouel-SongThe RabbitCircling The RabbitHow To Humanely Kill A RabbirCiutting And Skinning A RabbitA Rabbit C)n A ShovelFrench Rabbit A La Fair Dinkum

Jugged Ha i rPan-fried Rabbit In Graq,Rabbit From The SouthRabbit Has Been FlattenedRabbit KebabsRoasted Underground Mutton .Sr ick Rabb i rSwaggie's Rabbit Stew .Two-day Rabbit

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Yabbies & CraysMurray Cray GrilledYabbies In Sauce

Fish-Cooking Up Your CatchTo Skin And Fillet A FishA Fish In A HubcapBaked FishCamp Oven CodEuropean Carp In BeerFish Fried In BaconFried Catfish And ChipsMurray Cod In CoalsSteamed Fish In \Xltrite SauceSunrise TlourSweeny's Fish In The Mud . .Waterhole Fish

Birds-'Wild & ThmeCamp Oven Sunday ChookWild Fowl StewBazzis Pan-fried DuckBidsey's Crumbed Wild DuckRoasted Wild Duck\Wild Duck StewRiver Bank PigeonRoast Country PigeonCamp Oven Quail . .

Quail In BaconSquatter's Grilled Quail

Meat-Mild & GameB u l l S l a b sBully ButtockBush Steak In BatterDown-under Steak

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C O N T E N T S

Meat-Mild & Game (continued)

Roughin' l t SteakStump MeatBuffalo Steaks'Roo Tcnder Loin

Jolly JurnbucksStray Lamb ChopsVenison Steak-Bite SizeVenison Steak-Cliant SizeSambar Stcw

A Real Different Meal If You're DaringAchilles EelMallec StewPan-fried SnakePit-roasted Pig Or Goat\Witjuti Crubs

The Old Snags & MinceBloodied L)ogsf)rover's DogToad-in-the-HoleBalls And MushiesCiant Venison BurgersMeat Loaf And Fried DamperMince Parcels In Foil

Mushies & VegiesMidnight MushiesPan-fried Mr-rshiesVegic KebabsWilderness Vegies In Coals

SpudsBe l l SpudsBullocky BrcadDydi s Savourl. Spud Cakes

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Spuds (continued)

Micks SpudsMock Fish .Roasted Spr-rds In FoilSpud I ' i cUnlucky Hunter's Respite

Re-cooking LeftoversFeathered Fi.sh

Jaffles In CoalsPaddy's Fish CakesModern Swaggie's Leftovers

Something To Sweeten You UpCamp Oven Bread PuddingCowyard \Whackers

Dolly VardcnHungry Campers' PancakesMug Of MLrckC)utback FrittersPloughman's Pikelets' lwelve

Gal lon Bun

Soaking The Meat & SaucesMarinadesBarbecue MixtureSmall-game MixtureBread SauceDead Horse SauceGoldcn Svrup SauceMallee SauceMushroom SauceScrub Relish\X/hite Sauce

'Weights & Measures .

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G ' D A Y ! L U M M O W E L C O M E S Y O U

G'day! Lammo Welcomes YouAs a bid growing up and spending many days at a time in the bush,and of course with no equipment or utensils at all, or if I had themnot knowing how to use t/tem, I remember how boring it utas to eat

fied fsh or fied rabbit and rabbit or duck stew day afier day.Whar a change, and how dffirent it tuould haue been, if we had thegear and equipment that is auailable to us today. And knouing alittle bit about cooking tuould haue made lfe just that much easier.

\When I first thought of writing this bush cookbook it was myaim to help some of the people who like to go bush, to give thema few ideas and advice that I have received over the years.

The recipcs, advice and directions in this book will help you BushCooks improve the standard of dishes you prepare whilst in thebush. If you follow this advice then at least you will have thesupplies and the gear needed to serve up a pretry good mealwhich, with practice, should be as good as you would get athome. Of course how it turns out is completely up to the cookand the cook is only as good as his fire.

I nrust thank the many people who have helped me make thisbook possible.

'fhe fishermen and cattlemen from the Northern

Territorl', the shearers' cooks, the mountain men and huntersfrom the Victorian Alps, the drovers from Central Australia, thefishermen fiom the mighry Murray River and, of course, thenumerous others who spend all their spare time in our preciousbush: they have sharcd their experiences, and were willing to letme use their ideas and advice.

These people have made bush cooking an art, and their recipeswhich I have included in this cookbook are tried and proven overmany campfires. So Lummo welcomes you to have a go ar bushcooking.

It is nry hope that these recipes will be tried and proyen oyer )/ourcampfire for n-rany years to come.

1

AUSTRALIAN SLANG TERMS

Tuckerbox --- Food Box

Tucker --- Food

Chook -- Chicken

Esky -- Ice Box (Cooler)

Mutton --- Old Sheep (Underground Mutton - Rabbit)

Jaffle Iron --- Pie Iron

Dunny (Thunderbox) -- Toilet

Roo --- Kangaroo

Billy -- Light Steel Can with Wire Handle

Yonnie -- Rock or Stone

12 Gallon Drum --- 60 Litre Drum

Snags --- Sausages

Kero --- Kerosene

OffColour -- Feel Sick

Jam --- as in Peanut Butter & Jelly

Damper -- Simple Bread Mix

Swaggie (Swagman) --- Drifter works where he can get it.

Golden Syrup --- Cane Syrup (or Corn Syrup)

Bash Up -- Make

Boundary Rider -- Checks Fences

Missus --- Wife

Bloody -- Used to express aggravation (Bloody Nuisance) or

delight (Bloody Ripper)

UTE --- Pick Up Truck

AUSTRALIAN SLANG TERMS

Unreal -- The Best / Tops

Sheila (Sheelagh) --- Woman (Gaelic)

Vegemite (Marmite) -.- Spread non Aussies find it

unpalatable. A taste acquired in childhood.

Fair Dinkum --- Honest Truth the Real Thing

Scrub (Bush) --- Forest with abundant undergrowth

Yabbie (Yabby) :- Fresh water Cray (small)

Marron --- Fresh Water Cray (large)

Hubcap -- Wheel Cover old model Car (Automobile)

Chips --- Fries

Sambar -- Indian Elk, imported animal run wild in Australia.

Adults weigh several hundred kilograms.

Witjuti Grub (Witchety grub) --- Moth Lave tastes as good as

it sounds!

Mince --- Ground Beef

Tuckerbox & Gear

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l f f E t r r o r t c E t o A L t c A r P E R s@

All you bushies and campers alikeDo us a favour and keep the bush RightThrow your cans and rubbish in an otd ptastic bagYou can put it in the boot or use it as a swagThen take it alt home and do the right thingChuck it in the house rubbish or in the big green bin.

T U C K E R B O X A N D G E A R

Lummo's TuckerboxMake it yourself No tradesmani skills required. It is 2' 3" long by1'3" high and 1' 3" wide. And it is made out of chipboard.

IngredientsChipboard-1/2" is what I useSome 1" nai lsOne 6m length of 1" a luminium angle i ronsome 1/2" chipboard screwsTwo good hingesTwo good carrying handlesA good quality chest lock

How to do itFirst of all, make a complete six-sided box, with no openings,

with your glue and nails. Then measLlre down from the top

about 2 inches and cut the lid off as one. This makes for a nice

fitting lid. Add two good hir-rges and screw on. Then paint

the box. I paint mine with outdoor fence paint. Cover all the

edges with the aluminium angle with screws. Add to each end

rwo carry handles, and add the chest lock to the front to keep

it locked and the missus ot-tt.

The whole box should cost no more than about $30.00, and is

good and solid. I've had mine for a couple of years now and it

has seen many a rough trip.

Give it a go. It's easy to do, and they look good.

\When you return home after your trip, try to restock your

tuckerbox as soon as possible, so that you can be ready for your

next time away. Don't forget to keep your box locked so your

missus can't get at it when she runs out of provisions in the

ki tchen.

5


Tuckerbox GontentsThe lisr of goodies in Luuuo's Tucrznnox is perfectfor all nips-eitber a weehender or an extended stay. The tuckerbox, whencarefully packed, contnins all the ingredienx you needfor the recipesin this cookbooh.

Tucxen1259 sal t5Og pepper5009 sugar1kg p la in f lour1kg sel f - ra is ing f lour1kg cornf lour2 x 1 l t long- l i fe mi lk3OOg t in powdered mi lk2OO g condensed mi lk1OO tea bags250 g tea2OOg instant coffee750 ml cooking o i l5OOg dr ipping25Og baking powder6Og curry powder3709 Gravox3O g mustard5OO ml vinegarSmal l jar mixed herbs1 pkt sultanas

GelnRabbit on a Shovel cookbook6 pannikins (large tin mug)6 knives, forks, spoons6 tin plates1- large fork1 can opener1 egg flip1- grater1 packet meat skewers

6 x 5Og pkts dried peas6 x 2Og pkts dr ied beans2 x 3509 pkts instant potato powder2 x 19Og t ins mushrooms150 g garlic granules2 pkts dried onions4 pkts Cup of Soup600 ml tomato sauce25O ml Worcestershire sauce5Oml Tabasco sauce1 can tomato ju ice15Og steak sauce2OOml soya sauceStock cubes: chicken, beef, onion250 ml lemon concentrate5OO g iar Vegemite1 tin golden syrup1 jar peanut butter5OOg jar honey1. jar jam

1 carton matches (Greenlites)1- packet mosquito coils1 roll garbage bags1- roll aluminium foilFreezer bags1- scouring cloth50 ml detergent

6

I U C K E R B O X A N D G E A R

Fresh TuckerFRESH MEATS

The followingfesh meat supplies are only a bachup, just in cttse )/oucanT catch a.fish or get a r,tbbit. Iis probably a good idea to keep

yourfiesh mertt in ,tn Esley u,ith plenty of ice to leeep itfont going 0ff.

Steak Bacon Sausa$es

Chops Ghicken Pieces Minced meat

How to choose $ood meat

The jo ints should be a nice shape and a br ight colour.Mut ton is a l igh ter co lour than beef . The meat shou ld no t

be watery or f labby. The fat should be wel l mixed in with

the lean-iF the meat has too much fat i t 's a waste when

cooking, and real lean meat has less value when cooked, so

rry ro ger some meat which is between fat and lean.

How to choose a chookI f you ' re in to buy ing chooks, here are a couple of th ings tolook out for. Young chooks have l irnp claws, and no spurson their legs. Chooks with dark coloured legs should beroasted, and the l ight-feathered variety are ideal for boil ing.Don't forget to test the breast bone, i t should be sort ofp l iab le, and I love chooks wi th p lump breasts .

What about a turkey\Well, what about i t? It 's eyes should be ful l and bright. I tsfeet and legs smooth and black, and with short spurs.

7


FRESH FISHThis is for the blohes who haue been away all weekend and played uplike hell and didn\ catch anythingfor obuious redsonl So on tbeway home bottght some fsh fom the local pub.

How to choose a Elood healthy fish

The gills must be red. The flesh has to be firm. The eyesshould be clear, full and bright. The scales should be intact. Itshould smell alright. The smaller fish are usually better.

FRESH FRUIT AND VEGIESEither at horne or awlUl euerybody needs their uegies, euen the old-timers used to eat their yams and berries.

Bananas Tomatoes Carrots

Apples Potatoes Onions

How to handle fresh YegliesFresh vegies, as you know, are perfect with all dishes you bashup at home or in the bush. But there are a couple of rules tofollow. Always use them as quickly as possible. If refrigerationis a problem, try to keep them in a cool dark airy place. \7ashthem properly, boil them quickly with the lid on, and strainthem as soon as they are tender. Don't forget to use thevegetable water for making sauces and grar,1r.

FRESH PROVISIONSThese.fresh prouisions uill certainU htlp add uariety to your maindishes and should last a fair time without refigeration.

Bread Cheese GrumpetsMar€larine Eggs

8

T U C I ( E R B O X A T D G E A R

Bits And Pieces You May NeedUTENSILSWhen you're autay fom home, you need afew comforts. Here arecertain pieces of equipment tahich are fairly important and otherswhich are well-and-truly needed.

Shovel Water bucketAxe steel tripodsChaingaw Fire stakes orRabbit traps Star picketsHooks Jaffle ironLenfths of chain Grill

Gamp ovenBush frypansEillySaucepanToastlng forkCake Tin

9


Gamp OvensThere are nto hinds ofcamp ouens. Thefrst hind is madefomthich hearyt cast iron)"d it secondfoi 2mm spun steel.

Cast-iron ovens are somerimes called Dutch Ouens. The mosrfamous Australian cast-iron oven is called a Furphy, and ismade by the family-owned Furphy foundry in Shepparton,Victoria. This foundry also achieved fame with its Furphywater carrier which accompanied our soldiers to the MiddleEast during the First'World \War. The Furphywater carrier washauled from camp to camp by horse-drawn carts, the drivers ofwhich were renowned for the gossip they carried along with thewater. And this is how we gor the Australian saying: a bit of af"rpht, meaning rumour or false reporr.

The steel oven is called a Bedourie oven, and was invenred bysome stockmen in the south-west Queensland town ofBedourie. The advantage of the Bedourieover the Furphywasthat you could put the Bedourie on a packhorse and if the horsebucked and threw its pack, the steel oven didn't break like theold brittle casr-iron pots did.

Both ovens are used interchangeably these days, although somecooks would prefer that the Bedouriewas made of 3 mm ratherthan 2 mm steel so as ro hold a more even heat.

Funpnv

10

Broourur

I U C I ( E R B O X A N D G E A R

Davo's DunnyEuerybody has to go at some stage, and this dunny is a beauty. Itdoesn't cost much, is easy to mahe, takes up no roont and is portable.Euerl,body wlto goes bush shou/d haue one.

Ingredients

3/+" chipboard 500 x 500 mm

4 x 100 mm lengths of 33 mm (outside diameter) square steel tube

4 x 500 mm lengths of 25 mm (outside diameter) square steel tube

4 x 40 mm x 3 mm x 100 mm long flat steel bars

8 x 18mm x 25mm nuts & bol ts

4 x star steel pickets

Some canvas

How to do itThke the chipboard and round off the outside corners. \flithyour jigsaw cut a hole in the middle about the same size as thepan seat in your house toilet.

Cut one end of each of your 33 mm square steel tubes at 60degrees and weld onto the middle of the 40 mm face of the flatsteel bars. Dri l l 2 holes (18mm) in each end ofeach f lat steelbar and bolt to seat equal distances apart.

Fit your smaller (25 mrn) removable square sreel tubes, asremovable legs. Paint to weatherproof.

How to use itDig a hole in the ground approximately 18 inches deep andplace portable dunny above. Belt in 4 star pickets and affixsome canvas around.

Then use as required.

W'hen leaving yoLrr campsite, don't forget to fill in the hole.

LL


Family Jewels purse[f]o, ,rt, happen to run into, orfnd afahly_d;spatched big red'Roo,

nnd yu taish n ,make up with yori miiu, for all the ,i*prrg

rrips yoube made in tlte past, why not make her) t;ttte girtl /

Interested? Vel/ read on.

lngredientsOne big red 'Roo

1- bootlaceA st ick (about 1" thick)

1 billy of tea-leaves & sludgeHandful of cooking salt1 yonnie or stone (about 3" across)

How to do itWhen skinning offyour 'Root

scrorum, include a 4_inchdiamcter of belly skin.

when the scrorum has been completely removed turn it insidcout and pllcg a goodround_yonni., or throwing srone, inside theharr part of the bag. Place the piece of wood thiough the openingand down to the srone.

Allow it to.dry quietly in. a suspended ventilated spot, with apiece, of string tied outside

."i:h. bag and "ro,r'd

th..top of they.:nd. Rub in a good handful of co6king salt before d.vine.When dry, remove all fat from the skin

"id r.-o,n. rro,i.-

'

Tanning can commence. -Thnning can be done several ways.

Here is a favourite way. Gather "ll

yo,r. rea-leaves "r,d

,luie" ".rdplace into a billy. Place the skin in ,h. bitty

",-,d 1.",r. fo, j"*..t r,

s r i r r ing up ar leasr once a day .Remove skin from the b.illy and dry slowly, constantly rubbing romake skin soft. carefully cut slots into ,(in *h.r. ,ri. ,,ri"g ir",been tied. Place a bootlace into the slots, in and out to -"k".

"{."*.rlrj.rg_, and reverse the hair to the outside. By this ,i-. i.should be lovely and soft and pliable.I tell you what-whe?.,y:" give this purse to your lady to put hersmall change in she will be as pleased

", pr.r.h. If she doe'snt like

it' keep it-foryourself, because it will b. or. of the u.rr,ou"..opouches this side of Myers Creek.

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I U C K E R B O X A N D G E A R

Twelve Gallon OvenMy old dad who was born at the turn of the century used to use thistype of ouen to cook in, especially wlten we went up to tlte riuer. Webelieue it originated in Northern Australia but euen now A lot of the

old-timers are stil/ using them and cooking up really good meals.Why not tr)/ one, just for the fun of it?

lnglredientsL2 gallon drum (empty) with the top cut outA bit of flat tin or plate for a shelfA bit of flat tin or plate (hinged if you want) for a door4 legs (if you're serious)

How to do itGet your drum and cut the top right out.

Lay the drum on its side. Get a bit of flat plate for shelf tocook on. The shelf should be positioned about half-way upthe drum. On the top of your drum (which is lying on its side)

punch half a dozen or so holes, to let out the smoke.

If you are real serious about your oven, as my dad was, you canweld four legs onto it as a stand. You can also hinge a flat pieceof steel onto the front for a door, oryou can just lean a piece ofsteel over the front opening-either way works good.

Now that you have done all this, it is importanr before usingyour drum to cook in, to make sure you give it a good burnout first, to get rid of all the oil and rubbish.

Shove in your cake or scones or your Twewn G.attou BuN, andshut the door and let nature do its work.

13

But Gan You Boil That BillY?

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I J E [ e u a H G L t A r r REW

Your forks and spoons in your tuckerbox look dull.Well, get a bucket and chuck in some water and ahandful of salt and a bit of tin foil rolted into aball. Put in the forks and spoons and leave themthere for about an hour. Wipe clean.

8 U T C A N Y O U B O I L T H A T B I L L Y ?

Gooking With GoalsA few pointers for the beginners and maybe a couple of hints for thosewho think they know what they're doing. Campfire coohing is an artperfected by practice, and by learningfom J/our mistahes and notrepeating tbem. It is quite simple really. Once yoube learnt to lightafire you neuerforget, tuhether ltou're camped in tbe outback, on ariuer bank, by a lake or high in the 777ssns4in5-the principles arethe same. The wood might be dffirent, some uery/ dry and easy tolight or some wet and therefore ex*emely dfficult to get a fre tocatch. But remember, perseuerance normally wins.

How to do it\W4ren cooking over a campfire, never cook over flames-the heat ofthe fire is too variable, hard to control and smoky. Build your fireup and let it burn down to a bed of coals. With experience gainedfrom many an outdoors stay, beginners will come to associate bushcooking with fire coals that have burnt down to a dull red mounG.

Most devotees of camping always relate to sitting around a blazingcampfire with a mug or bottle of their favourite beverage in theirhand, but this type of fire does not lend itself to successful campfirecooking, and is the reason why most experienced campers andbushmen do not cook over the main fire but have a separate cookingarea.

This usually consists of either a hole that has been fil led with coalsfrom the main fire and is continually fed with hot coals, or a totallyseparate fire that is kept alive with larger logs and stumps to providea very hot bed of coals. Coals give out a more even heat, maintainthat heat for a longer period, and are not as susceptible to the windas a blazing fire.

Your Bushman's Pan cooks best over coals. The old camp oven givesthe best results when placed on coals with a shovelful on the lid.Toast cooked over coals gives a more even result. Your Twr,rvnG,qu-oN OvEN cooks best with coals put in the lower part of thedrum.

Ifyou have a good bed ofcoals to cook over or in, then as the sayinggoes,

'A poor cook always blames his fire".

L7

B U T C A i l Y O U B O I L T H A T B I L L Y ?

Basic GookingYou re probably a good f sherman, shooter, footballer, cricketer andlouer., But c(tn Jou cook? you said No!! Wll read on. Here are afetu basic recipes you cAn ledrn, either in the bush or o, ho*r,.

BOILED SPUDS

lngredients1 good-sized spud for each personSome saltWater

How to do itPeel and rinse the.spud a'd cut into smalr pieces. put into asaucepan and cover.with water, iFrequired

"aa " pinch of salt.

Put satrcepan with lid on over a m.dlum h."t u'iil water boils,then simmer until cooked. check by pushing , a.r. .".irf i".a spud piece.

To Mass: Tip out warer, add a dash of milk, a goo<l dob ofmargarlne or cream, a dash of pepper. Mash thelot with a forkor a masher until nice and ,-ootL Then serve.

FRIED SNAGS

lngredients

3 or 4 snags for each personA little margarine

How to do itCet your frypan nice and warm-to_hot. put a little margarinein to.melt,_i,"p l" the snags, turning often to make sure of evencooking. \7hen nice andLro*,, o.r"rh. outside, check insideby cutting-when colour is light brown they,re iorr..

-

18

B U T C A X Y O U

SOFT.BOITED EGGS

Ingredientsl. egg for each personWater

B O I L T H A I B I L L Y ?

How to do it

Half fill a medium-sized saucepan with warer and let boil.Reduce to simmer, then pop the eggs in, shell and all. Checkyour watch. Let simmer for 3 minutes rhen remove and use.

To Heno-Borl Eccs: Simmer for 10 minutes.

E c c s H E L L c R A c r ( E D

When hard-boiling an egg, if the shell cracks put a smallpinch of salt to the crack, this wil l help to stop the shell

from cracking any further, but if it does, throw it away

and get another egg.

19

B U T C A N Y O U E O I L T H A T B I L L Y ?

To Boil That BillyWlteneuer tae get our campfre going out in the bush I amconstantly being asked hota to make the fire stakes which I use,and which ouer the years haue helped to cook man)/ a good mealand boil m/ln)/ d good breu of bilQ tea.

How to do i t'l-here

are many ways of holding that billy or frypan over thecampfire. Here are a few ideas:

FIRE STAKESYou need two star pickets with rwo lugs welded on them at thetop. They are driven into the ground, with another star picketresting across the top and sitting in the lugs. Then you need acouple of lengths of chain to hold frypans or bill ies.

Another way is to have just the two star pickets with a furtherstar picket resting across the top in the slot provided.

STEEL TRIPODThere are several other ways of holding that billy and the mostpopular is the steel tripod. These can be either made orbought, and come in various different heights and weights,depending on your needs.

COLLAR AND ARMAnother popular holding device is the collar and arm. It isusually a star picket with a steel collar and a swinging arm.

$Thatever device you use, make sure it is strong anddependable, so that it wont collapse and spill your tea or causea serious burn.

20

A U T C A l { Y O U A O I L T H A I B I L L Y ?

Making Billy TeaThere are man! wals and indiuidual styles of mahing bilfu tea, butbasically it inuolues the heating of taater oaer A campfre in acontainer suspended by a wire handle (bilu, and when the water isboiling adding a handful of tea-leaues.

How to do it

The tea is urged to the bottom of the billy to draw by severalmethods. One is to hold the billy by its handle and swing it ina large circle, at a high rate of knots to force the leaves to thebottom. Thpping the side of the billy is another method tomake the leaves settle.

The flavour of the tea can be added to or altered by stirringwith a green gum stick or tossing in a couple of green leaves.

Sipping from a pannikin of steaming billy tea, in front of a bedof red campfire coals, long after the sun has set, in the peaceand quiet of the bush, is a pleasure to be re-lived.

2L

D r n r Y a o A P

To stop soap getting dirty while out in the bush, cut the leg out ofyour wife's pantyhose and tie the soap in the toe end. Hang the

leg of the panty hose in a tree near your wash-up area.

Have A Go At Theself You'te Desperate

H A V E A G O A T T H E S E I F Y O U ' R E D E S P E R A T E

Bushies' PizzaTb end a hard day in the bush there is nothing better than to sit baclein font of the campfre with a nice midnight snack and a nrp ofbilly tea.

IngredientsCrumpets, 2 to a person MargarineTomato slices Bacon rashersCheese slices Onion

How to do itCut the bacon into small bits and slice the tomato and theonion. Partly cook in a hot frypan. Then toast the crumpersand smother them in margarine. Place tomato and onion ontop of the hot crumpet, add a slice of cheese, then add baconbits.

Place into a hot camp oven and cook until cheese has melted.

I tell you what, it 's alright mate.

25


Desperado S'gettiThis is the tuckerfor the desperate mdn, and its best attribute is thatir will be hot and will Jill th/lt (mpql spot.

Ingredients1 can of spaghetti4 slices of cheese4 slices of bread1- medium chopped onion1 dob of margarine1 small spoon of curry powder

How to do itln a saucepan or frypan brown the chopped onion, tip in thecan of spaghetti ar-rd stir until nearly done.

In the meantime cook your 4 pieces of toast and have thernready on your irlate. V'hen your spaghetti is nice and hot stirin the cr-rrry powder. Put the cheese slices on the buttered toastand pour tl-re spaghetti over.

Thcr r w lsh down w i rh l cuppa rea .

D o c s H A v I N

R U B B I S H

A G O A T T H E

Simply splash some kero on the b in or bag, or squi r t

it with some fly spray. They hate it.

26


Hair Of The DoSBir olf colour eh? Rough nighr, must ltaue been something in thetttckcr, or perhaps the sleep didnT help. Ah uell, this will help picle

))0u up.

lngredientsL egg 1 pannikin of milkSmall spoon of sugar Dash of btandy (if available)

How to do itBeat the egg rvell, then add milk and sugar and stir thoroughly ina pannikin. Add a touch of brandy if you can handle it.

It 's a bit hard to put down but hold your nose, close your eyes,count to ten, then sip slowly. It can't make you feel any worsethan vou do now

Jackass FlapsThais tlte narne the o/rJ-timers used to call these things, but tue cttllthem bush doughnuts. They don't look much but they're worth a go.

IngredientsA couple of slices of bread per person A couple of eggsEnough margarine and jam to sptead A pinch of saltt/z pannikin of milk L/z pannikin of sugar1 pannikin of self-raising flour Some margarine

How to do itStir cggs, milk and sugar in a bowl. Slowly add the flour whilemixing, then add salt and mix into a smooth batter.

Dip your jam sandwich into the batter making sure it iscompletely covered. f)rop into a hot pan with some margarineand cook until golden brown on both sides.

H A V E A G O A T T H E S E I F Y O U , R E D E S P E R A T E

'Ungry BeansThe mealJbr the hungry ones, especiat/y tfyou haue just arriuec/ at

your carnpsita.

Ingredients1 can of baked beans1. onion2 or 3 rashers of bacon1 dob of Vegemite

How to do itDice the bacon and onion, then lightly brown. Open a can ofbeans and tip into saucepan with the onions and bacon andheat. \When warm add a dollop of Vegemire and stir well.

When hor, serve on thick toast with plenry of margarine.

Welsh RabbitIJ-the rabbits haue been /ucky and won the day, bere's a ud)/ to edtmbbit uithour a rabbit-Welsh Rabbit.

Inglredients1 slice of bread 1/2 teaspoon of Worcestershire sauce1 teaspoon ofjam 1/2 teaspoon tomato sauce1 slice of cheese

How to do itMix the jam and sauces together, spread on rop of the breadand cover wirh a cheese slice. Place in greased camp oven andcook until bread is brown and cheese is melted.

Serve hot as an ideal lieht snack.

28

Damper & Dough Staples

\ /r: ' i i , /

, , ( i i '/ \ ' i* \

I

i r)

>,,',ii:4

W,

D A M P E R A N D D O U G H S T A P L E S

Aussie DamperThis recipe trrilises self-raisingflour to sirnpliJy the dantper recipe.

Ingredients6 pannikins of self-raising flour1 spoonful of salt3 good spoonfuls of margarine1 pannikin of milk or water

How to do itMix flour ancl salt in a dish then blend in margarine unti l f lourmixture has a coarsc texture. Add milk or water and mix,adding morc flour and w.arer as required to obtain a sriffdough. Allorv to sit while sides and bottom of camp oven arerubbed with flour. Place dough in camp oven and place canrpoven in coals.

Cook for approximately 30 rninutes. Damper should begolden brorvn. Try the knocking resr to see if it soundshollow-if so it 's cooked.

Absolutely delicious rvhen eate n freshly-cooked and smotheredwith margarine andjam, or when soaking Lrp a Srwtcr;rc's RqnarrSrr:w.

31


Fried Damper7'hb h delicious cooleed up in your warm cttmp ouen a/ier mahingMeat LoaJ.for ronigbti rea.

Ingredients1 pannikin of self-raising flour 1 eggPinch of salt Some milk

How to do itPlace flour and salt in a bowl, break egg into centre of flourand mix well. Add milk to make a nice smooth batter.

When Meat Loaf is cooked, remove from camp oven and keepwarm. Remove most of the fat and re-heat in camo oven untilthe remaining fat is bubbl ing. Pour in the dampeimixture,replace lid on camp oven and cook for 20 minutes.

When cooked serve with Mur Lon and with roast sDuds.Have a delicious meal.

Lead SinkersThese dumplings are the pe(ect addition to an! stew. Or they can becooked with Got.ttt,N Svnt;t,S,tur:r and eaten as dessert.

Ingredients1 pannikin of self-raising flour 1. good spoonful of margarine2 pinches of salt Water

How to do itKnead margarine into flour and salt, mix with enough water tomake a stiffdough. Roll into balls.

These dumplings can now be added to your stew or GoronuSvnup S,q,uct, and cooked for about 10 minutes.

32

, O U G H S T A P L E S

Quick DamperI wds ttp tbe rit;er recent/y and camped in a real good spot notfar

from d bloke nnd his missus who were camped in a carauan. And onthe second night I aent ouer to say G'day and the bloke was cookingup rhis darnper. I told him what I was abottt and he told me hisrecipe for the dtmper he was cooking. I asked him where he got itand he told nte his.f)ther gaue it to him as a boy.

Ingredients3 pannikins of self-raising flour1- good spoon of powdered milkSome salt, not too muchSome water

How to do itMix all the dry bits together and then mix with the water untilyou get a good stifTdough. Grease your camp oven and put irin the coals r-rntil it 's hot. Put your dough in and cook until it 'sgolden brown. Don't forget to put some coals onto the lid ofIne carnp oven.

Cooking shoulcl take about half an hour, but keep checking onit by tapping or pushing a knife into the damper.

When it'.s done, it 's time to smother it with margarine andclean up the gravy from the stew.

B u r " B R o o M

The old bushman's favour i te . T ie some smal lgreen branches onto a main handle, then t r im of f

the ends for a perfect bush broom.

33


GlennasticksrX/e were cdmping out of Deniliqttin and d lady utas doing thettoking rtrur/ her husbrtnrJ srtir/, "Hey loue, whttt about some()lennasticks?" I said, "What the he// are theyt" And he snid, "Thesearc her.fauourite uta_y to cook ddmper mix." I said "OK". Her namettns (]/en, and lter ltusbrtnd ca/ls 'etn

G/enndsticks.

lnglredientsQuick Damper mix (see recipe)A green stickSome margarineSome jam

How to do itClct a green stick abotrr l/2inch across and about 2 foot loneoffa tree.

Rol l out the dampe r mix into a str ip, say about 9 inches longancl about 1 inch wide by nearly 1/zinch thick. Wind aroundthe end oFthe st ick, "simi lar to putt ing electr ical tape on thebare wires otr yolrr t rai ler pul l" .

When you've done this, hold the damper over the coals andkcep turnir.rg r-rntil cooked. When it's cooked pull the stickor.rt--should come out prerty easy.

Iril l the ccntre of the darnper with margarine and the n stuff inas much jam as you ci ln and hop into i t .

34


Bushies' Fried SconesAs a change oJ-diet, dnd ifyou're sick of damper or bought bread,u,lI, not tr\t tltg;g ptr-fied scones? They are deliciotn and easy tobnsh up.

Ingredients2 pannikins of self-raising flourA couple of pinches of salt1/2 spoonful of sugarM i t k

How to do itMix flour, salt and sugar. Add milk, mixing to make a softdough. Roll and press flat (about l/zinch thick). Cut intos(]Lrares.

Hang pan ovcr coals and wipe clean. \fhen warm, sprinkle'"vith flour. Add scones and cook until brown. Turn and cookover a low heat utr t i l scones are f i rm inside.

Eirt witl-r a stew, or coated with iam.

35


Edward River SconesAbour 120 years ago, old Jnck, a boundary rider dndfencingL'ontrdctor, moued with his ruife and fami/y to a station far north ofDeniliquin. Jack being a rypical colonial bushie ruould be atudy

f"om home fbr mottlts on end, /eauing his wtfe Annie with minimalprouision, /itt/e moncy, and nouhere to spend it. Anniei means ofsttruiualfbr lterself dnd rhe bids tuas her ingenuity with the limitedprouisiorts auai/able, dnd part of their staple diet was the basic scone.T'his is lter Edtaard Riuar Scone.

Ingredients2 pannikins of f lour1/2 teaspoon of salt1 spoonful of margarine3/+ pannikin of milk

How to do itRub margarine into flour and salt with your fingertips until themixture resembles brcadcrumbs. Quicldy mix in sufficientmilk to make a soft dough.

'Iurn onro a floured board or

cardboard box and knead l ightly unti l smooth. Rollour to3/4 inch thick. Cut inro squares, or inro rounds with a flouredpannikin, and bake in a hot camp oven.

Variations

Clreese scones-before adding milk add 1/z pannikin of gratedcireese.

36


Farmhouse SconesIf the missus uon't cook _ylu dn)/ scones or anything like that, we//tltere is only one tlting to do, do it yourself and this is an eartway ofdoing it.

Ingredients11lz pannikins of self-raising flourA good pinch of saltGood spoon of margarineL/zpannikin of milk

Fi l l ing mixture4 rashers chopped bacon1. grated onion3/+ pannikin of grated cheese

How to do it

Rub margarine into flour and salt, add milk to make a stiffdough. If dry add more milk.

Roll mixture out flat, say 2h inch thick. Spread with filling ofchopped bacon, grated onion, and grated cheese. Roll up andcut roll into 1-ir-rch-wide strips. Put into a hot greased campoven and cook for 20 minutes.

Ideal side-dish or snack. Bloodylll!! lovely.

37


Johnny GakeT/terc tz.re seuara/ u,ay 0.t''cookingJohnny Cakes. In the earry crays therecipe rlepended on u,ltich (1red !o, camefom. fhis particu/arrecipe comes fon Centrutl Victorirt and was giuen to me by an o/d_tirner who is notu in his 90s. He tells trte that his grandfather usedJohnny cabes as p,trr of his staple dier. This is hoi, he cookerl thern.

IngredientsA couple of pannikins of f lourA good pinch of saltSome milk or waterA dob of margarine

How to do itIn a container, mix the mi lk or warer with the f lour and somesalt to make ;r sofi dotrgh mixture.

'furn onto a fl.urecl board

or cnrrdboard box and k'ead l ight ly unt i l n ice and smooth. Rol lout to about I inch thick.

(lrcase the_hot fiypa'with the margarine and lay the cornpletecake intr the botto 'r of the pan. I fyou want i t brown onlothsides, carefully turn the cakc over when neariy cooked.

When ready, cover with margarine. Eat with some srewrabbits or f rsh.

38


Lummo's Yam RocksWhi/e 1,ou're doun f shing get tlte missus to bash ttp a set of thesepltdtl scones for a mid-dfiernoon snack. 7-hey nre great.

Ingfredientst/2 pannikin of milk1/+ pannikin of water3/+ pannikin of instant potato flakes1 pannikin of self-raising flour1 pinch of salt1 egg1 teaspoon of baking powder

How to do itHeat (do not boi l ) rhe mi lk and warer in a saucepan. Addpotato f-lakes and mix gently. Spoor-r poraro mix into an ice-cream container and sift flour over porato, add baking powderand a pinch of salt. Mix all together with a beaten egg to forma fairly firm dough.'fr-rrn

dough onto a f'loured board or cardboard box and turnscve ral times frorn the outside in. Roll our to 3/l incl-rthickness and cut i r -r to sect ions.

Piace scones into a very hot greased camp oven and bake for15-20 rninutes.

39

D A T P E N A T D D O U O H S T A P L E S

PuftaloonsTry this for a dffirent taste.

InglredientsAussle Damper mlxture (see reclpe page 31)

How to do itHang the pan over the coals and heat. Then chuck in a liberalamount of margarine. Break the damper mixture into smalllumps and pat flat and fry i" the frypin.They dgnt take too long, and I reckon you'll enjoy'em,especially with some Scaun Rntsu.

T v r n o r H E L o A D t o r H E u r E

lf tying something extra tight is the job at hand, you need theextra strength of the truckies' hitch. There are many differentways of tying this hitch but if you tie it similar to half asheepshank you are on the right track. Don't forget to tie backthe loops as a guarantee not to slip. Tie the loose ends with aclove hitch.

Tnucrcs'Htrcu

40

Ctovz Hrccn


Unreal Fill ingsOK, so you're offfshin', remembered euerything-water bagfull,bait, J)shin' rod, /uel.for the boat, donr forget fuel for yourself Pilethese f)l/ings berween damper bread or scones and "be hopp!".

CHEESE & ONION

Ingredients1 chopped onion 2 eggsL/2pannikin of grated cheese Salt and pepperL/zlittle spoon of mustard A little milk

How to do itBrown the onions, add rest of the ingredients to frypan and stiruntil cheese is melted and eggs are cooked. If too rhick add aI i t t le more mi lk.

C H I C K E N O N T H E W I N G

IngredientsA big dob of margarine 1 medium tomato-skinnedl grated onion 1 egg-beatent heaped spoon of grated cheese Salt and pepper

How to do itPut all ingredients except the egg into a pot and simmer genrlyuntil the onion is cooked. Add beaten egg and simmer untilthick.

4L


RED AND YELLOW

Inglredients4 rashers of bacon2 eggsSalt and pepper

How to do itChop bacon into fine pieces and fry. \When nearly cooked addeggs, salt and peppe r and stir until cooked.

TURKEY GOBBLE

IngredientsA big dob of margarine 1 ripe tomatoA good lump of cheese-chopped 1 slice of onionL/2 pannikin of breadcrumbs 1 egg-beatenSalt, pepper and mixed herbs to taste

How to do itSkin and cur up romaro, chop onion, and cook in a saucepanwith margarine until tender. Add cheese and cook for 5minutes. Add breadcrumbs and a beaten egg and cook again.Add mixed herbs and salt and pepper ro rasre. Unreal ,,r.k.r.

42

Soups To Sit Back And Sip On

S O U P S T O S I T B A C K A N D S I P O I {

Bil ly Beef TeaThis is second-best on/y to genuine billy ua. Easy to do, and theSheilas like it as we/|.

InglredientsL/zlb of shin beef, or gravy beef, or somethingL/z pannikin of waterA few drops of lemon juiceSome salt, not too much

How to do itPut the water, lemon and salt into a pot. Shred the meat,across the grain, and soak it in the pot for 20 minutes or so.Put the pot over the fire until the meat turns a little brown.Keep stirr ing al l rhe r ime.

Now listen: don't let it boil or you will stuff it up.\When that's done, pour out the liquid and sit back and sip itquietly, while munching on a Jonwrw Cerz or something.

45

3 0 u P a T o 3 t T B A C X A X D 3 t P O 1 {

Myers Greek MooshThere's nothing better than a big boutl of uegie soup, and the goodthing about it is that ifyou make enough you can haue a couple ofgoes at it.

IngredientsA blg dollop of ma€arlne2 carrots2 onlons2 potatoes2 good spoons of flour4 pannlklns of watel2 beef stock cubes

How to do itGet your camp oven hot and melt in the margarine. Chuck inthe chopped-up vegies but dont brown. Sprinkle flour overand cook until nearly done. Add water and stock cubes andcook for another 30 minutes or so.

The ideal way to eat this Moosh is with some damper orscones.

G u t t , * o A B o r r L E

Find a clear bottle and fill to a point where you wish to

break the bottle off. Tie a piece of grease or petroF

soaked string around the water mark and set fire to the

string. The bottle should break off along the burnt line.

Use as a carrying vessel or a candle holder.

sa-

w.Zr,,,,N

46

P O N

'Roo Tail SoupFor whert you'ue been out all day and yoube worked like a slaue.Your belQ is rumbling-all you need is a feed. You cooked him thismorning, arud oh boy, you tt,ill see that old

'Roo Thil Soup just

bubbling in stee/.

InglredientsOne 'Roo tailSome flourWaterBit of pepper and some saltBig dob of margarineA couple of diced bacon rashersA couple of chopped spudsA chopped carrot, if anyA diced onion

How to do itHave your camp oven hot. Remove the hairs off the tail andcut into lengths of a cor"rple of inches. Bake the tail pieces forabout 2 hours.

Remove the skin, which should come off easily. Coat thepieces with some flour, and put into a pot with enough warerto cover. Add the spuds, onions, bacon, carrot, margarine, saltand pepper. Let simmer gently for 90 minutes or so, until themeat hops off the bone-then she's done .

The only \ /ay to serve this top soup is with a genuine AussrcD,qLIpzn. Just ask any old Aussie swaggie.

47

S O U P S T O S I T B A C K A N D S I P O N

Supa Beaut Vegemite SoupIrs black, iti hot, /ooks

'orrib/e, tastes gredt, and afier all if you'rehungry iti better than eatin'nothin'.

Ingredients1 big spoonful of vegemiteBoil ing waterBreadBig dob of margarine

How to do itIn a soup bowl mix the Vegemite, margarine and boiling water

until all is dissolved. Break a couple of bits of bread into the

soup and hop into i t .

They feed it to little kids and the oldies so it must be alright.

G o t r H E H r c c u P s

Stick your middle index fingers behind your earlobes

and press, not too hard, and hold for about a minute

or so. This ' l l s top 'em. l f not , have another can.

48

Eggs To Bet On

E G G S T O B E T O N

Aussie OmeletteA meal with the /ot. But if your tuckerbox is down a little onczntent, )/0u can mdl<e this ueu/ tdsq/ omelette uith only c/teese andonion. All you haua to do is.fo/lout tha recipe.

Ingredients3 eggsl good pinch of salt1 good pinch of pepperl small sl iced spud1 lasher of baconl small chopped onion2 slices of cheesel tomato1 spoonful of margarineL/q cup of milk

How to do itHeat pan, rnelt margarine, add chopped onions, bacon andpotatoes. When cooked, slice tomato and place in pan. Beateggs, salt, pepper and rnilk together and pour over rop of otl-reringredients. Add cheese.

When set, fold in hal{: and cook a little longer. Serve.

51


Birds' NestsFor breahfdst, dinner or tea, tltese Birds'Nests will mahe any

bushman's mouth uater.

IngredientsA double handful of spuds1 spoonful of margarineSome milkSalt and pepper4 eggs4 or 5 slices of cheese, chopped finely or grated

How to do itBoil spuds, tip water out, add margarine and milk and mashuntil smooth. Shape the mashed potato into 4 nest-type dishes

and put these into the greased hot camp oven.

Break an egg into each nest. Sprinkle salt, pepper and cheese

on top. Bake until eggs are set.

Serve with Aussrc Dl.Mpm or Bq;HIES' Fruno Scolns.

S c " A M B L E D E c c s c o N E M U s H Y

You cooked them too quick. Get some of the l iquid out.

Then chuck in a good lump of margarine or butter and

beat wel l .

52


Ghook In Scrambled EBSsThere's no bctter u)/t)/ to start the dol ofr especial/y in the bush, thanafter a quick check of'the.fishing lines to htck into a good old-

fas h i o ned feed o/' s cra m b le d egs.

lngredients3 eggs (per person) 1 spoonful of margarine1 chicken stock cube 1 pinch of pepper1 pinch of salt 1/+ pannikin of milk

How to do itBeat eggs and milk together with salt and pepper. Hang pan overcoals to heat. Grease with margarine. Pour mixture into hot pan,add crumbled chicken cube and stir constantly until cooked.Serve on frcsh damper dripping with margarine.

Fried Bread That's DifferentTbis is tahar we used to haue for brekkie when we were hids. 7U it0n yzur bids-I bet lou egs-to-youngens they loue it.

lngredientsLegg 4 slices of bacon1/3 pannikin of milk 1 onion, slicedA pinch of salt 4 slices of breadA shake of pepper

How to do itHang pan over coals and melt in a couple of spoonfuls ofmargarine. Beat egg, milk, salt and pepper together. Dip slices ofbread into mixture and place into hot pan. Top with bacon andonion. Turn when ready to cook bacon and onion.

Serve when eolden brown.

53


Red ChooksI/'4,ou like egs and bacon, we// you'// loue this. [t's ideal on arriuingat the campsite. Get tlte fre going, open lt can and put the pan on.

lngredients4 eggs2 rashers of bacon4 good-size tomatoes

Salt and pepperMargarineBreadcrumbs

How to do itClut the top off the tomatoes and scoop out the pulp. Dice thebacon and partly cook, then put into the bottom of the romatoestogether r,r' ith some breadcrumbs and some tonato pulp. Breakan egg into each tomato on top of the bacon and breadcrumbs,and give the eggs a bit of salt and pepper. Put into a camp oven,but not too hot, and cook until the eggs are set. Serve hot withdamper dr ipping with nrargarine.

Red SunriseA qttick-anrl-easy breakfasr or the ideal brunch, especirtlly if youbeltdd tt hard night before.

Ingredients4 or 5 eggs2 onions, dicedSalt and peppel

3 or 4 rashers of bacon, chopped finely1 tin of tomatoes or 4 medium fresh ones

How to do itBrou''n the onions ancl bacon in the pan, then add sliccd ortinned tomatocs. tii lhcn the tomatoes are simmering, break eggsinro mixture. (lover with a lid for a fcw minutes until the eggsh:rve set, thcn mir thc cggs in u'ith the rest with a fork. Serve onhot buttered toast.

54

Your Rabbit - Gookingl Him Up

Y O U R R A B B I T - C O O K I l { G I I I T U P

Rabbit On A Shovel-Songby Lummo

Yoube had enough for the day, didnl catch a fsh, missed out on therabbits, there're ants in your tucherbox, and the missus won't cook youany tea! In other u.,ords things Are rotten.

'Vell haue a go at this little

song, and ifyoure musically inclined the hey is D. Bigdeal.

There's a rabbit cooking on a shoveltVhat a hearry medThere's a rabbit cooking on a shovel'What

a hearry meal

Just throw some spuds and onions inThe taste is so unrealTheret a rabbit cooking on a shovel\Vhat a hearty meal

The boys went out to the bush one dayTo get the evening grubThe rabbit he's not hard to catchHe kept them on the runThey searched and searched and searched for himBut they were out of luckSay Fellas wherete all the rabbits"Cookin on a shovel"

Repeat first uerse

If the rabbits are scarce and you're hungry too'Well

take a note of this\VLy not go to the river and try to catch some fishIf the fish dont bite and you're out of luckI know just howyou feel i

Try some damper from our cookbook manOr perhaps an Achilles Eel

Repeat frst uerse twice. I

56

Y O U R R A B B I T G O O K I N G H I M U P

The RabbitAs we a/ready knou,, the rabbit was introduced to Australiacompliments of our earQ pioneersfrom England, and has increasedin numbers ouer the years to such an extent that it is in plagueproportions in some areas of this countryt.

Due to its availability in most parts of Australia, and as it issuch an easy catch, the good old rabbit is one of the mostpopular pieces of meat to be cooked over our campfires.

In the early days when the barbie plate wasn't around, mostfolk would use the shovel. A simple tool that was alwayscarried, it would dig rubbish holes, fire pits and drains aroundthe camp. After being cleaned up a bit, it served as a frypan aswell-but watch out, as this takes the temper out of theshovel's blade.

My dear old mate Roy, who worked in the Victorian Alpsmany years ago, told me of the many times they would haveA Rqssrr ON A SnovEl for tea. They had to, as most times theyhad nothing else. This simple story is how I got the name forthis cookbook.

57

Y O U R R A B B I T C O O K I N G H I M U P

Girclin$ The RabbitSo _1,r.tu and your m/ttc got t4; early this morning, cooked somebrebkic, cleancd ttp tltc cnmpsite, got the bait and the rods out andlteaded oJJ- to do n tpzt oJ',fishin' Jbr the day. I bet you got a shocltuheu lott rottrltcd to cdmp later in the day on/y to Jind someone elsehac/ bean there dnc/ took euerything inc/uding your tuckerbox. Ireckon you'd be prctty ntrtd. I know I would. Neuer mind, I knou,

lou're hungry arurJ tircd, bttt there is a tuay of gexingn good eueningmaa/ utitlt rto geltr at all. If this happens t0 )/olt, u,ell try this ided, itu,orks.

How to do itFirst of ail you have to flnd ir rabbit, ar-rd hopefully it will besit t ing in a cieared spot. Now you have to walk in a big circ le.Start out at about 30-40 feet from the rabbit, walkingconstantly and getting closer to the rabbit all the time.

Now you ca.n't rush it-just take your time, remembering thismight be your last chance for a good meal for qui te a whi le. I fyou have a friend circling with you at an equal distance apart,i t is much casier to get t l ' re rabbit mesmerised.

Norv up until rhis 1.roint, things are going pretty well. Therabbit is sitting, but 1'ou're getting tired and anxious, and thenext bit is the hard bit. As you get within grabbing distance ofthc rabbit you shouldn't make any sudden moves, except forthe one and only chance you will get to grab the rabbit for

vour next meal. \rVhen you reckon you're ready to take yourchancc, grab him. l f vor. ive caught him, you done real good.

See it r.vas easv.

58

Y O U R N A B B I T - C O O K I T I G H I M U P

-

i t i

Iltii,,"'/ i l l i

iil i't l | ' l

:-=

How To Humanely Kill A RabbitSo you caught him aliue, hope he didn't scratclt you. Now, todisparch him easily and painlessly, follow Yanie's wa! to humanelyhill your rabbit.

How to do it

Grab the rabbit by the rear legs in one hand, lifting him clearoff the ground, with your other hand cupped and firmly closedover the top of the rabbit's head, laying an ear down each sideof the rabbitt shoulder.

Kink the rabbitt head back, attempting to reach 90%o down toits backbone, and stretching the rabbit firmly overall at thesame time. Vhile under pressure, screw the rabbitt head tothe side. This dislocates the neck, severing its vitals, inflictingimmediate and painless death.

59

Y O U R R A E B I T _ C O O K I N G H I M U P

Gutting And Skinning A RabbitNou, that lott haue ki/led your rabbit, you need to gut it within 15mintttes-you see, the body gases could bui/d up and spoi/ the meat.'this

is Yattiei way of gutting and skinning a rabbit. If you don'thaue a knife or dnything sharp uith you, tuhy not use the rabbit'sou,n shar? claw-well, it\ not a bad idea.

lngredientsOne rabbitOne sharp knife

How to gut i tl{old the rabbit's front section bclly up between you knees. Grabthc belly fur 11/z inches fron its vent. Make a cut crosswaysI inch from the vent, just under the skin, 2 inches long, exposingtlie belly flesh. Pull thc skin upwards, which should separate theskin lrom the belly flesh. Make a 2-inch cut longways openingthe bellv cavity. Just follow the line visible on the flesh. Use onlythe tip of a sharp knife to avoid puncturing the intestines.Sliould this occur, wash spillagc immediately after gutting.'fhrough

this cut the insides may be removed by hand.

Another rncthod of gutting after opening is to grasp the rabbit bythc head in onc hand, and jr-rst below the ribs with the other,draw-ing down in a stripping movenrent until all insides areremoved. C)nce perfected, tiris is a tidy method.

How to skin itHold the rabbit belly-up between your knees. Extend a2-inchcLrt Lrp inside of each rear leg to the base of the paw, cutting theskin onlr,'.

'fhe thumbs are used to part the skin from the hind

legs. When legs are skinned, exposing the buttocks at the base ofthe tail and backbonc down to the paws, trim skin at pawsrunning knife under skin a.s far as possible towards rabbit's claws.Cut the tail bone off at the base of the spine.

60


Crasping the rabbit by'the skin at the exposed end, release theknee hold, placc the rabbit's rear paws under your foot and pullup. The skin will run uprvards from its body to its front legs,exposing them. Cut thc skin at the front legs and pull it over itsncck. Cut off thc head rvith the whole skin attached.

If the skin is not being used, rcmove the paws with a sharp knifeat the knee joints. Cut the anal tunnel berween the hind legs,removing unwantecl organs and dark coloured game glands eachside of the tail bone (failure ro remove these glands may rendermeat strong and r-rnpalatable).

The rabbit's flarvour can be improved if it is hung (skinned orunskinncd) in a shady position away from flies, or overnight,depending on tempcrarure.

He's now ready for the pot.

t--1 i-'l

ft&hitU *:'r i.tlal

[ 4 [ . Y ' f l F l v r { r o N s B E A r A L LveE,lrEl@

Your good pocket knife gone rusty? Well stick the blade

into an onion for about half an hour, then give it a good

wash. Hopefu l ly the rust wi l l come of f .

61


A Rabbit On A Shovellrlou., tltat you /:trtt,e t'aug/tt your rabbit attd yoire highbl excitedrtbottt yotrr perJormttnce because you recbonerl that circling bitu,ouldir work and it did, and youi,e that hungty you cou/d eat htmr,tu,, ucl/ dorit. Here is the origittal Rabbit On A Shoue/ Racipe.

IngredientsOne rabbitA few good spoonfuls of margarineA couple of spoonfuls of salt1/+ pannikin of vinegarL/2 bucket of water

How to do i tAftcr s l<inning, gutt ing and r insing your rabbit , and makingsurc the tai l is rernoved, cut i t into quarrers. Mix the sal t andvinegirr in the warer, ancl add the rabbit quarrers and soak for acouple of l ' rotrrs.

Have vour fire burn down to coals. Thke your shovel to a goodsiz-e stump and give the shovel i r couple of good old belts, toget rid of any dirt or wharever. if you're real fussy, give theshor.el a scrub.

Next, heirt the shovel b1, placing ir over the hot coals. Meltsorne rnr lrgar ine on i t , put in the rabbit quarrers, turning evcrynow and then to ensure even cooking. He's cooked when afbrk easily picrccs the flesh.

While eating and enjoving your RqBnrr ON A Saovu. casr yourrnincl back to the e:rrly Australian pioneers. This is how theyLrsed to do i t .

62


French RabbitA La Fair DinkumThe Lrenc/t /oue it, t/tel rcckon iti tops in Engldnd, it's now up to tbeAussies to giue it a go.

Ingredients1 rabbit2 or 3 rashers of bacon6 smal l onionsGood spoonful of f lourA couple of shakes of garlicSalt and pepperWater

How to do itSkin, gut, c lean and cut rabbit into pieces and soak himovernight in salt wrrte r.

Get your pan hot rvhi le cl ic ing bacon and onions. I l rownbacon in pirn and remove. Pur rabbit pieces into pan ar-rdlightlv fry (do r.rot brown). Remove rabbit. Add flour, mixu'cll, irdd l/'t 1linr of horwarer and cook the sauce for a fbwminutes .

TLrn intcl camp oven with browned bacon, rabbit , onions andgarl ic. Adcl a pannikin of hotwarer and br ing to the boi l . Putthe lid on irncl let it simmer away for abor-rt 1 1/2 hours.

Put onto your platc with some firir-dinkum Aussrc Dt,upnn.

63


Jugged HareT'ltis is a ripper old u,dy of cooking up lt )toung hare if \ou euerhappen t0 get 0ne, and they ttre ilot real bad either. A hare is aboutttttit'e the size of a mbbit, and /oruger arud stronger.

Ingredients1 young hareA couple of onionsA big pinch of pepperA splash of lemon concentrateSome margarineSome flour2 good slurps of tomato sauceHot waterA small slurp of Tabasco sauceSome wine, if any

How to do itSkin, gut and rinse well yor-rr young hare then cut him intosmall bits, flouring each piece.

Put into a hot camp oven u,ith diced onions, pepper and asplash of lemon and cover with hot water. Let simmer untiltender (check with a fork).

Take hare out of the camp oven and thicken the grar,y withmargarine and flour, add sauces and wine and let boil foranother 10 minutes.

Pour the gra\.y over the bits on your plate. This is how theyused tcl do it the old country.

64


Pan-fried Rabbit In GravyT-he common rabbitforms a basis of more campfre mea/s then anyother anima/. If rabbits dre al/ you haue to eat, t/ten here is a reup(to udrylyour eating habits.

Ingredients1 rabbit4 good spoonfuls of flour1 good spoonful of saltA few pinches of pepperA couple of shakes of garlicL/2 pannikin of cooking oil1 pannikin of beer or milk

How to do itThke one rabbit. Skin, gut, clean, and cut into pieces.

Mix the flour, garlic, salt and pepper in a bowl. Dampenrabbit pieces and coat with mixture. Hang pan over coals,warm, pour in oil and heat. \When hot add rabbit pieces andfry until trrown, tiren turn. tilZhen tender add leftover flourrnixture and stir, adding beer or milk as required to fbrm gravy.

Serve when ready on toasr, or with Mtcr's Spuos.

65


Rabbit From The SouthI tellyou wltat, tltc old rutbbit cookcd tltis tuay sure tt$tes dffirent.It tnkes a bit of tirne t0 pr4)dr( but the end resttlt is u,e// worth th,u.,ait.

lngredients1 rabbit (for best results 3/4 gtown)Plain flour1 eggBreadcrumbsBig splash of cooking oilWater

How to do it-lake

the rabbit, if you got one. Skir-r, gut, clean and cut into

pieces. Put him into the camp oven with water and boi l gent lyfor I l,/2 hours. Leave rabbit in the wate r to cool-this keeps itrnoist .

Rcmove rvhe n cool. Cover pieces r,vith plain flour. Put your

pan over the fire to hcat. Coat rabbit pieces with egg then rollin breadcrr-rmbs. Fry in hot oi l unt i l golden brown.

Serve hirr r,vith son're n-rashed souds.

66

Y O U R R A B E I T C O O K I N G H I M U P

Rabbit Has Been FlattenedI don't hnou, nboutyou, but t like afeecl of rabbit euery now andt/tcn, ttnd tltis is ttnother rr{t)t of coobing him up, and it doesn't takernuclt time either. Anrl no, he didn't get run ouer by a truck.

Ingredients1 rabbitSome flourA good pinch of saltA small pinch of peppel1 egg2 slices of bread beaten to crumbs1- good-sized onionL/2 pannikin of cooking oil

How to do itAfter you have caughr your rabbit, skin, gut and clean him andcut into very small bits. Mix breadcrumbs with a very finely-chopped onion, salt and pepper. Cover rabbit bits well,

"r i..-

cream conrainer is ideal for this. Roll into balls the size of golfballs, :rncl flatten in flour. Cook in hot oil in the frypan,occasional ly turning.

When it's ready, pur heaps of Scnun Rr:rrsu on it, and have itwith some spuds as wel l .

67


Rabbit KebabsThese are better thrtn tuhat you reckon. If you can't get a rabbit thenttsa a bit of steak or

'roo or just about nnything.

Ingredients1 rabbitA couple of onionsHalf-a-dozen slices of baconA couple of big spuds

How to do itRemove the rind from the bacon and fry gently and when donecut into 1-ir-rcl'r squares. Cut rabbit into small pieces. Peelonion and cut into scgments. Peel spuds and cut into slicesapproxirnately the same size as bacon and rabbit.'I 'hread

skewers alternatively with rabbit, onion, bacon andpotato. Brush with melted margarine. Grill over hot coals orin a hot pan, turning once or rwice unril l ighdy brown on alls ides.

Serve immediately.

G * , . L r N G - r l s A L L r N T H E F L A M E s

When gr i l l ing your tucker , the best t ip of a l l is to have a good f i reat f irst and then let it burn down as your cooking progresses. lfyou have a f lamy f i re , throw a handfu l of sa l t in , th is wi l l reducethe f lames and you are readyto gr i l l . l f you have a dul l f i re , i thardens the meat which makes i t horr ib le. A smoking f i re g ives asmokv f lavour-don' t th ink much of smoked rabbi t .

68

Y O U R R A B B I T . G O O t ( I 1 { G H t T U P

Roasted Underground MuttonThe old rabbit is good tucker at the bex of times, but when hetsstffid and roasted he2s just a bit better than beaut.

lngredients1 rabblt1/2 pannlkln of breadcrumbsl- small onlon dlcedl. small apple peeled and gratedSalt and peppelA good spoonful of margarlne

How to do itSkin, gut and clean the rabbit. Mix all the other bits togetherand put'em inside the rabbit, and bring opening togethir withmeat skewers to hold stuffing in place.

Put the rabbit in a well-greased camp oven and cook, turningoccasionally. \X/hen a fork pierces his flesh easily he's ready.

Serve with Spuo Prc for a bush meal with class.

69


Stick RabbitCook hint olt lour bttsh rotisser"ie, and he tastes prery' good too-well

anything does wbcn )/ou're hurugy.

IngredientsOne rabbitTwo forked sticksone straight stickOne fite

How to do it

Skin, gu.t and rinse clcun your rabbit, n-raking sure the tail bit is

relTIoveo.

-lake your two forked sticks and stick them in the ground on

eithcr side of your burned-down fire. Get your straight stick,

put the rabbit onto t i re st ick, and place him on the forks of the

flrc sticks. C)ccasionalh, turn the stick to cook the rabbit

evctrly.

\ilherr a knif-e or something sharp penetrates the flesh easily,

he's done..fhen

hop in and enjoy. I told ya he'll be ;rretty good.

70

Y O U R R A E B I T C O O K I N G H I M U P

Swag€ie's Rabbit StewWltert yotr corne ltome to tlte cantpAnd yott're u)lrn out tuith tlte crdmpAnd the missus taorit cookAnd.you're.feelin' ,t bit crookThere's only one thing to doAnd thals go Jbr rhe srewIt\ a rabbit of courseAnd it's better tltan hnrse.

Ingredients1 rabbit (2 would be better) 2 pinches of pepper2 large onions A couple of packets of dried beans2 good spoonfuls of margarine A couple of packets of dried peas3 pannikins of water 4 medium potatoesA couple of pinches of salt 4 carrotsGravox

How to do itTake the rabbirs and skin, gut and rinse well as usual. Placervhole in canrp oven. Peel potatoes and quarter, dice carrots,slice onions and add irll to camp oven. Pour in water. Placecirnlp oven into coals and leave for 3-4 hours withoutd is tu rb ing .

Remove from coals and add peas, beans, salt, pepper and rwolarge spoonfirls of Gravox. Stir and replace in coals forl/2 hour.

Serve with dumplings (see Lnao Sr,rrrrns), or freshly-cookedsconcs or damprer.

71,


Two-day RabbitTltis is for the cool< who bas all rhe time in the taorld to get it readl

nnrlfoi the mob of peolrle uho hopefully will appreciare ir'

ln$redients1 tabbit2 medium onions2 pannikins of vinegar4 pannikins of water

A couple of sPoonfuls of f lour

1 spoonful saltA couple of Pinches of PePPer

How to do it-lhke

the rabbit and skin, gut, clean and cut into pieces'

Slice onions and spread on bottom of bowl' Mix vinegar with

hot water and salt. Place rabbit pieces in bowl then pour in

vinegar mixture, ensuring pieces are completely submerged'

Cover and let stand for 48 hours'

lwo d,rys later-thet 's r ight two days-hang pan over.coals '

warm, melt in a couple Jf tpoottft' ' ls of margarine' and when

hot add rabbit piecei and brown lightly' Tip i.n remaining

mixture and allow to simmer for l/z hour. Add flour to juices

and st i r into a gravY.

Serve up rabbit pieces' and pour gra\y over' Vash down with

billv tea. And if you were hungry it was worth the wait'

72

C * u c * ' E n B A c K

When you're out fishin' and yabby'n and havin' a great time

Keepin' littte fish or a yabby with eggs-that's a crime

Chuck'em right back and be fair and be pure

They will atl grow next year and be good game for sure'

74

Y A B B I E S & C R A Y S

Muftay Gray GrilledMost people knotu hota to cook ynbbies and cra1,s by boiling unti/ redin co/our. Herls a dffirent way of doing it.

IngredientsCrays-legal size, no females with eggs1/4 pannikin margarineGrated or f inely-diced cheeseA few pinches of saltA couple of pinches of pepperA few spoonfuls of lemon concentrate

How to do itBlend.margarine, sal t , pepper, lemon juice and cheese into asmootn Paste.

Take crays and dip in boiling warer to kill. Remove and splitlengthways and rinse clean. Liberally coat each side with iomeof the pasre.

H,"rg pan over coals and warm. Melt in a couple of spoonfulsof rnargarine. $Zhen hot add cray halves fresh side down, grillfb r approx imate ly 5 - ( r m inurcs . Remove and re -coar * i th ihepaste and rerurn ro pan and grill for another 5 minutes.

Serve when ready.

Another touch is to liberally spri.kle fresh side with cheese andreturn to pan, shell side down, cover and cook.

Serve when checse has melted.

75

Y A B B I E S & C R A Y S

Yabbies ln SauceThis ts the go, just thinking about ir and Im ready-there\ a bit of

mtrcking aiound to get 'em ready-but the tuait is worth it'

IngredientsA bucket of Yabbies2 spoonfuls of margarineChicken stock cubeLL/z pannikins of water

1 eggSalt and peppel

4 drops of lemon concentrateA shake of garlic granules1/z pannikin of Plain flour

How to do it

cook yabbies in boiling water until red, then tail and shell.

Hang pan over fire and warm. Add margarine and melt'

Dissolve a chicken cube in warm water and pour into pan'

Slowly add flour stirring for a while until you have a gravy

,",.r... Add salt, peppel garlic, lemon juice and beaten egg'

Cook fo, "ppro*i-"t.ly

10 minutes, stirring continuously'

Tip in yabby tails and let sit. Serve on toast for a perfect

midnight snack.

76

Fish - Gooking Up Your Gatch

F I S H _ C O O K I N G U P Y O U R C A T C H

To Skin And Fillet A Fish'lb

a lor oJ.people, shinning dndflleting afislt cart be a major tasb.Here are sotne sintple dnd easy ideds to he/p you mahe that tasb sornttch easier.

To skin a f ish

First of al l you need a f ish. Not an easy tasksometimes, burkecp trying, one will come along directly.

\When one does come along, you can begin skinning by cuttingaround the head, then down irs back and across the tail thenup the front on both sides.

Frc'e thc .skin at rhe head and pull down to the tail on bothsides.

I t was easy eh, not a problem?

To f i l let a f ish

The experts say the easiesr way is to place one hand on the fishar-rd insert a I1at sharp knife in the opening near the head andslice thc knife along thc backbone rowards the tail. This takesthe flcsir off in one piece. Repeat the procedure on the otherside. Remove al l smal l bones.

He's now ready lor rhe pan.

F r s * s c A L r N G M A D E E A s T E R

After gutting, dip the fish into boil ing water for afew seconds before removing scales. This wi l l he lpthe scales come of f easier .

79

F I S H - G O O I ( I 1 { G U P Y O U R G A T C H

A Fish ln A HubcapFish in a hubcap you say! I tell you what, it's happened before, and I

reckon lf yo"ri litt your frypan the next best thing to uy is 4 g!o4old-fatilined hubcap. After all, if you haae some feshly-caught fishoni yo, want the fsh for brehhie, you'll use anything. And why not?

Maie sure the hubcap is steel and not phstic or it may melt'

InglredientsOne large flshLeeg1 plnch of saltBreadcrumbs

1/z pannlkln of flourSmall plnch of PePPerBlg splash of cooklng oll

How to do it

Thke your fish-if you have caught one-scale' gut and fillet'

Dip your fillets into flour seasoned with salt and pepper, then

into the beaten egg or milk, then into breadcrumbs'

Now if youve lost your frypan, rip the steel hubcap offthe family

chariot and give it a real good scrub-out.

Pour the cooking oil into your hot hubcap frypan, then pop.in

the fish pieces ""a

fty, turning occasionally- Cook until golden

brown, or until the flesh lifts easily with a fork.

Serve with chips cooked in the hubcap as well'

80

F I S H - C O O K I N G U P Y O U R C A T G H

Baked FishDepending on u,here ytu're camping, and what you're catching, here'sa beaut tuay ofpreparing your catch for the huttgry hordes back at thecdmP.

Ingredients1. fish approx. 5lb (barramundi, cod or even a carp)A pannikin of diced tomatoesL/z pannikin of chopped onionsA couple of shakes of garlic granulesA couple of pinches of saltA couple of spoonfuls of soya sauceA dash of lemon concentrateA couple of drops of Tabasco sauce

How to do itTake the fish and scale, gut and rinse clean-but leave head onand do not open fish fully when guming.

Mix all ingredients together, stuff the fish with mixrure, andsew up with fine wire.

Dig hole 15 inches deep in sand under fire, and put a layer ofcoals in the bottom. \Wrap fish in foil and place in hole, coverwith sand or dirt, then pull coals back over. Leave for a coupleof hours. Remove and check if cooked, replace if required.\When cooked serve with Mrcr's Sprros or Ro,qsrro Si"r,'os tt Fott.

81

F l S H _ C O O K I N G U P Y O U R C A T C H

Gamp Oven GodIly cril<ey I bet you taorkcd hard to catch this bloke, especially afier

a// the time ,znd ffirt you put into him. Now do Tourse/f and Tourtnatas t f,tuour and tabc t/tc time and efflrt to cook him properly.

I sugest )/oL/ cook hint tbis wdy.

lngredients1 ki lo of fresh cod

1 onion

1 packet of soup mix

l bare pannikin milk

Some grated cheese

A dob of margarine

A big spoon of flout

How to do it

First of all gut, scale and fillet the fish. Then boil until cooked'

I)ut the pan on and cut up the onion and fry it in some

margarine and thicken with a big spoonful of flour and milk.

Shred the boiled fish into the hot camp oven with the lried

onion and thickenins and add the packet of soup mix. St i r

until it thickens. Top with grated cheese and let cook until the

cheese melts.

*i7hen ready serve with mashed potato ot Enw,qno Rrunn Scoxns

f - | i . - - l

frft*#fll4e ; l ^ l -

m $ q f f i l a s r r e n F t s H F R I E sffinfl*When frying fish, chuck a l itt le bit of curry powder into

your frypan, it improves the flavour and also improves

the colour .

a2

F I S H - C O O K I N G U P Y O U R C A r C H

European Garp In BeerCarp, the pest of modern-day.fi:hermel7, Are ltorma/ly tossed up thebank as soon ds thel are caught. Due to its scauenging, mud-suckingltabits, it is a chdllenge to cook, but uith proper handling andprepdrdtiln the tnste can be quite enjoyable.

Ingredients1 carp, 4-5 lbs1/z pannikin of salt2 medium onionsLemon concentratet heaped spoonful of flour1 can of beer1- good spoonful of margarine

How to do itAs soon as the fi.sh is caught, bleed well by hanging ar-rd cuttinga piece of flesh from its belly just up from the tail. \X/hen theblood stops flowing, gut and scale, remove irs head and all fins,thcn rinse well in salred warer.

Slice fish in 1-inch thick steaks, crossways. Mix a couple ofpinches of salt, lemon and margarine into a pasre, then ruborrto fish steaks. I-et stand for 20 minutes. Roll in flour.

Hang pan over coals and heat, melt in a couple of spoonfuls ofmargarine. Place fish steaks in pan, add finely-choppedonions, pour beer into pan and cover with large lid. Letsimmer over low hear, occasionally turning. Fish is cookedwhen fle.sh lifts easily with fork.'len-to-one

the comments will be "bloody beautiful" if thevdon't know what they're eating and, "nor roo bad" if they jo.

83


Fish Fried ln BaconA totally dffirertt way of cookingfsh and highly recommended.

IngredientsMedium sized fish, aPProx. 1lbBacon rashersSkewers or toothPicksA couple of spoonfuls of margarine

How to do it-lake

the fish, gut and rinse well. Wrap fish in bacon and secure

with skewers or tooth picks.

Hang pan over coals and warm, melt in margarine. \iZhen hot

add fish. Cook at medium pace turning once or rwice. ti/hen

bacon is cooked crisp, fisl'r will be done also. Serve with pan-fried

chips and lemon iuice.

Fried Gatfish And GhiPsThis is the easy way-especially tf you reckon )/ou cdn't cook. So come

on giue it a go and iJ- successfu/, next time try a harder recipe.

Inglredients

1 catfish A couple of pinches of salt

Several spoonfuls of margarine A few pinches of pepper

1/+ pannikin of flour Half-a-dozen spuds

How to do itMix flour with salt and pepper on a flat surface, roll fish in flour

to coat. Hang pan over coals and heat, melt in margarine, add

fish.

Peel spuds, slice into chips, place into pan and fry. Turn fish and

chips as needed. Cook until brown and fish flesh lifts easily with

a fork. Serve hot fresh crisp fish 'n' chips.

84

F I S H - C O O K I N G U P Y O U R C A T C H

Murtay God In GoalsHcres tt sirnp/c u)d_), to t'ook a fsh utit/tout a pan or carup ouen. All-),ott nacd is tt /tcuspltpcr.

Ingredients1- Murray cod or barramundi, about a $pounderA couple of shakes of garlicA couple of good pinches of pepper3 good spoonfuls of saltA good spoonful of margarineLemon concentrateNewspaperGum Leaves

How to do it'Iake

the fish, scale and gut and rinse well and dry. Mixmargirrine, garlic, pepper, salt and lemon concenrrate intopaste and rr-rb into fish. Dampen newspaper and wrap fishcompletely in paper with a layer of gum leaves bemeen fishand.paper. Vrap again with paper, ensuring that paper layer isthick and fish is completely covered.

D-rg a hole under fire approximately 12 inches deep, put layerof coals in bottom, place fish in, cover with coals ,h.r, ,".j.l.eave for approximately 1 1,/z hours, rhen check. Flesh shouldfall from bones when cooked.

Serve with Mrcr's Srtz-rscooked in the coals.

85

F I S I { _ C O O K I N G U P Y O U R C A T C H

Steamed Fish ln White SauceIf you'ue had d real tough night and you are feeling a bit ordinary,here is art excel/erfi mcalthat rnay heQ you to recouer just that bitquicher. But no gultwltt€es.

Ingredients1 fish1 big dob of margarine1 pinch of saltA touch of lemon concentrate2large spoonfuls of waterWhite Sauce

How to do itScale, gut and fillet your fish and put into a bucket of saltywater fctr 1 /4 hour.

Dry fish and put into a greased moderately-hot camp oven.Sprinkle with salt and lemon, add margarine, and leave forabout 10 minutcs. Tcst by running a skeu,er or knife throughthickest part, which should be soft.

Cover with Wurrr Stucn and a touch of lemon iuice and servewith masl-red souds.

86

F I S H - C O O K I N G U P Y O U R C A r C H

Sunrise TroutIf you're camped by rt mottntain stream, been up with the first rays ofmorning and hit t/te stream (zs soon ds )/ou could see, then here's A uiayt0 prepllre )tottr catch for breakfast.

InglredientsTwo pan-size trout, about 10" long (or a couple of reddies wil l do)Lemon concentrateA pannikin of chopped onions2 good spoonfuls of margarineA couple of pinches of salt1/z pannikin of plain flour

How to do it'Iake

your freshly-caughr fish and gut, scale and rinse clean.

Hang yolrr pan over the coals and heat. When hot addmargarine and melt, add onions and brown. Mix the flourwith salt and pepper. Dampen the fish with water or milk,then roli in flour. Place fish in pan and fry, occasionallyturning gently to cook evenly.

When it's golden brown and the flesh lifts easily with a fork it 'soone.

Serve and eniov.

F o t - w r r H o u r s p L A s H A N D s p L A T T E R

A smal l spr ink le of sa l t put in to hot fa t wi l l he lp s top splat ter ing.And make sure there 's no moisture in the pan, as th is makes thefat splash and splatter. Always have the food as dry as possible.

87

F l S H _ C O O K I N G U P Y O U R C A T C H

Sweeney's Fish ln The MudThis is d tniqtte turt.y of cooking up that catch as a succu/ent mea/.This is the run.y they do it in the Northern Territory. You can useycllou,be/ly, barramundi, cod or any other you catch.

Ingredients1 whole fishA supply of mud or clay(enough to coat f ish in 1" layer)

How to do itFirst of all catcl-r the fish, dispatch it, then completely cover thefish as is with a l-inch layer of mud or clay. Rake a hollow inthe coals of the camp fire, place the mud-coated fish into thehollow and completely cover with coals and ash. Leave forabout 3/4hour.

Remove the frsh from the coals and allow to cool. The mudcasing will be hard ar-rd cracked. lVhen it's cool enough tohandle, carefully remove the casing--the skin and scales willcome away with the mud, leaving the fish which has beencooked in its own juices. The gut, which will be in a smalllurnp inside, can be thrown away.

Scrvc . My rnourh is water i t tg now.

88


Waterhole FishHere is another way of coobingfsh, it takes a bit of ffirt, but anygood meal is uortlt the extra ffirt, especially f you haue just landeda goodie.

InglredientsFish fillets from a 2-pounderl medium chopped onionSome garlic granules3 good-sized chopped tomatoesL/2 pannikin of plain flourSalt and pepperGood splash of cooking oil

How to do itPut your pan on to heat. Mix flour with some salt and pepper.Cut the fish fil lets inro small squares and cover them in theflour. Pop some cooking oil i,.,io your hot pan and fry the fishpieces until brown on both sides.

\When done, put the fish pieces onto a plate and keep hot. Frythe onion until nearly cooked then add romaroes and a coupleof shakes of garlic granules and cook for 4_5 minutes.

\When done pour contents of pan over fish and serve withscones or damper.

89

Birds-Wild & Tame

H u r t E R a A x D a H o o r E R s B E w A n E

There's one thing in this world that's a worry to meThat's a man with a gun that reckons he can beA hero to his mates and he's probably havin' a ballWho blasts away at anything-anything at allOur great Australian bush is the best there is aroundJust one stray bullet can knock nature to the ground

It really needs protecting and it isn't really a game

Put your gun in its case mate or be careful where you aim.

B I N D A - W I L D & T A T E

Gamp Oven Sunday GhookFor those wlto are lucky enough to haue a fresh chooh, or a wildturhey, or cAn get their hands on one, bere?s a wa! to roast it in yourcamP ouen,

Ingredients1. chook or wlld turkeyA couple of rashers of baconl medlum onlonA couple of shakes of garllc granules

A good spoonful of margarlneA couple of plnches of saltA couple of plnches of pepper4 sllces of bread

How to do itMix the margarine, garlic, salt and pepper into a paste and rubsome over chook. Chop onions and crumb the bread. Mixbreadcrumbs, onions and remaining paste with a drop of waterto form stuffing. Stuffthe chook, then put into camp ovenwith bacon and place on coals. Cook until tender.

Potatoes, carrots, and other vegies can be roasted in the campoven with the chook.

Serve a sumptuous Sunday lunch.

92

B I R D S _ W I L D & T A M E

Wild Fowl Stewfyou can get ho/d o/'some chicken pieces or a uhole chook, and itiSunday, we// don't hang arounr/, cook it up and get into it. I bet you

rygs- t0 -! o Ltng'rts _yo u' I I lo u e i t.

Ingredients4 kilos chicken pieces2 good spoonfuls of margarine5 rashers of bacon, chopped12 small onionsA good shake of garlic granules1909 tin of mushrooms1/z pannikin of plain flour2 chicken stock cubes3 pannikins of watelSalt and pepper2 pannikins of red wine if available

How to do itPut half of your margarine into a hor camp oven, add peeledwhole onions and chopped bacon and cook unt i l onions arelight brown. Add chicken pieces to camp oven and brown onall sides. Add mushrooms, garlic, remaining margarine, saltand pepper. Sprinkle in flour, stir well. Slowly add water, redwine and stock cubes. St i r unt i l th ickened.

Cover and bake until chicken is tender.

\7hen ready serve with Aussrc D.supenor Busnrns'Fwo ScoNrs.

93


Bazza's Pan-fried DuckFor those who /iha n get aut,ty f om campfre stews, try this gourmetdish, bush s4,/e.

InglredientsDuck or ducks, depending upon how many to be fedOne good spoonful of margarine per birdA couple of shakes of garlic granules1/g pannikin of cooking oil1/3 pannikin of red wineSome salt

How to do itlake the duck, or ducks, and pluck, clean, wash and drythoroughly. Use a he:rry knife, quarter the ducks, then pressflat.

Mix the rnargarine, garlic and salt into a paste and rub over theciuck pieccs.

Hang pan over coals and warm, add mixture of oil and wine.Gently place duck pieces in the pan, skin side down, and cookfrrr several minutes. T'hen turn. Whilst pieces are cooking,continually spoon wine and oil mixture over rhem. T[rnirgain.

Serve with chipped poratoes, fried onions ar-rd grilled tomatoescooked in nan.

94


Bidsey's Grumbed Wild DuckThis ts rny ruothcr's.fhuourite uury to cook d r/uck. She got the recipc

/iom her mum, so it goes bacle a few yedrs nora, and has fillad mdnl arnrtni empty belly.

IngredientsA couple of ducksSome salt and pepperSome plain flourA couple of beaten eggsBreadcrumbsBig splash of cooking oil

How to do it'lhke

the ducks and plLrck, clean, wash and then thoroughlydry. With a kr-rife, divide into portions. Roll the portions inthe flour.seasoned w,ith salt and pepper, completely covering.

Dip the portions in the beaten eggs then roll in thebreadcrumbs. If desired, a sprinkle of mixed herbs in thebreadcrumbs. rd . l s cx t ra f lavour - iFyou reckon i r ' s wor rh i r , i rsure helps.

Hirve your frypan hot and add the cooking oil. Cook the duckportions slowly trntil tender.

Serve with peas and Spuo Prp..

95


Roasted Wild DuckIIere'.; dn et,ertirtg rnea/ t/tat t'art be easily prepared uhen yott returnt0 cllmp afer a day in the bush. Thlee afew mittutes, prepare theingredients, then sit back for an hour while it is cooking and relax.

lngredientsTwo or three ducks

Several pinches of salt

A couple of shakes of garl ic granules

A good spoonful of margarine

One medium-size onion for each duck

A few good spoonfuls of plain f lour3/4 pannikin of water

How to do it-Ihke

the ducks and pluck, clean and wash, then thoroughlydrv. Mix the margarine, gar l ic and salt into a paste and rubover the ducks inside and out. Place ducks in the camp ovenirnd bury in the coals. Leave for about t hour.

Renrove the ducks fioni the camp oven and place in foil tokeep warm. Take the onions, dice and place in camp oven.Adcl f.lour, and water if required. Stir to a thick paste.

Serve ducks with the graq,, poured over them, and with roastpotatoes and boi led peas or beans.

Makes your mouth water doesn't it?

96

B I R D S - W I L D & r A M E

Wild Duck StewI-he good thing about cnntpJire stetas is that once prepared andcooked they can Ltst.for saueral mea/s.

IngredientsA couple of ducks2 spoonfuls of GravoxLL/z pannikins of chopped onions3 pannikins of water1 pannikin of sliced carots4 pinches of saltA couple of packets of dried peas or beans1 pinch of pepper2 cubes of beef stock

How to do itThke two ducks that have been plucked and cleaned. Cook for6 minutes in pan, or 4 minutesln Foi l under warm coals.

Cut the ducks into small pieces. Place in camp oven-withany leftover diced meat-along with all orher ingredients listedabove, except Gravox. Place camp oven inro coals. Cookingtime varies according to heat of fire, but stew is ready whencarrot slices are tender.

The stew can be thickened by adding a couple of spoonfuls of(lravox and stirring gently, then let simmer.

For one of rhe best meals under the srars, try serving withdumplings (see Lr:ao Sr,rrsns recipe).

97


River Bank PigeonThis recipe can be used u,ith pigeons, galahs, parrots or ltnl similarbirds. Such birds are relatiueQ small in size so a seruing of at leasttltree birds should be a/loued per person.

Ingredients3 pigeons or other small birdsHalf-a-dozen spoonfuls of margarine1 finely-diced onion1/2 pannikin of red wine or brandyA pinch of saltCouple of pinches of pepper

How to do it' lhke

the birds and piuck, gut and clean. Split the birds up theback, remove backbone and ribs.

Hang p:rn over coals, warm, add margarine and heat untilmargerine is foaming. Press the birds flat, place in pan insidedorvn. Cook For several minutes then turn and cook foranother 3-4 minutes. Remove and place in warm pan.

Spread diced onions in pan, mix in margarine. \7hen brownadd salt , peppcr, wine or brandy and st i r . Let boi l .

Serve birds onto plate and pour sauce over.

98


Roast Gountry PigeonAs a little leid growing up tuhen tltings were d bit tough, I canrernernber Mum cooking up batches of tltese birds with grauy andbread srtuce. T'ltere tt,as usua/ly a bit lefi ouerfor tomorrow.

IngredientsPigeons or other small birds Handful of plain flourBig dob of margarine per bird 1 pannikin of milkSalt and pepper to taste 1 pannikin of breadcrumbsSplash of cooking oil 1. small onion

How to do itThke the birds and pluck, gut, clean and wash well. \Wipe thebirds dry. Season them inside with pepper and salt and put abig dob of margarine inside each-this makes them moist.

Throw a good splash of cooking oil in the hot camp oven, putbirds in and baste rvell while they are cooking. Thkes abouthalf an hour or so.

GR n v y: Drain off some of the oil from the camo oven andsprinkle in some flour and brown slightly. Add ; litrle water,st i r wel l t i l l i t boi ls.

BR e n o Sn u c e: In a saucepan cook the whole small onion inthe milk until onion is soft. Put breadcrumbs to soak in themilk. Beat up onion and breadcrumbs with a fork, add a goodpinch of sal t , and let boi l .

Serve birds with the gra\.y poured over and with the breadsauce on the sicle. Eat with roast spuds for an unreal meal.

99

B ] R D S _ W I L D & T A M E

Gamp Oven Quail-l'here

ne mdryl w/tls oJ-cooleing these /itt/e birds, but to most country/

.fitlk this orue is possibly the rnost popttlar.

InglredientsQuail (enough to go around)Salt and pepperBreadcrumbsMargarineDrops of lemon concentrate

How to do itFirst catch the quail. Pluck and clean the birds, making surethe tail is removed. Inside each bird put one spoonful ofbreadcrumbs well seasoned with salt and pepper, and a smalllump of margarine. Put the birds into a hot greased campoven, and occasionirlly spoon juices over until cooked.

\When cooked, put each bird on a piece of hot margarine-covered toast, and pour over a spoonful of juice. Serve withle lnon drops and veg ics .

They're that good they will even make you "tweet".

100


Quail In Bacon7-ltis is lt tltsq/ rurt.y rf.praparing t/tese small birds.

IngredientsSeveral quailA couple of onionsL/z pannikin of flourA couple of tomatoesA few pinches of salt1 pannikin of red wine or sherry or ?A few pinches of pepper1/+ pannikin of Worcestershire sauceBacon rashers (1 per bird)A couple of spoonfuls of margarine

How to do itPluck and clean the birds, ensuring tail is removed. Dunkbirds in \Torcestershire sauce. Mix flour, salt and pepper androll the birds in the mixture. \Wrap in bacon. Lightly greasecamp oven with nargarine, place birds in, sprinkle with dicedonion.s and cover with sliced tomato.

( lover birds with water and wine-mixed at 4: I rat io (or theother way round if you want). Place camp oven on coals.Cook for 3 hor.rrs or so until done (or pickled!).

Serve with roast spucis or chipped potatoes.

F l s t B A K E s P U D s

When baking spuds stick a metal skewer through

the spud. They cook quicker .

101


Squatter's Gril led Quail[)ue to the mirnie size oJ-these birds, you are going to need a gooa

bag to ntake d meal, the hardest tbing to do is get a good bag.

Ingredients8 quail (or enough to go around)Half-a-dozen spoonfuls of margarineA couple of shakes of garlic

A few pinches of pepper

A few pinches of salt

How to do itTake the quail, pluck and clean, ensuring that tail is removed.

Halve by cutting along the backbone and press flat on a flat

surface.

Mix the margarine, garlic, salt and pepper into a paste and rub

over the quail pieces. Hang pan over coals and warm, melt in a

cor-rple of spoonfr-rls of margarine. When hot add quail pieces,

breast-side down and cook for several minutes then turn.

Spoon juice over the bird to moisten. Cook for approximately

5 minutes.

Serve with Mrcx's Srrns, peas and beans. \fash down with

bi l ly tea.

LO2

Meat-Mild & Game

M E A T _ M I L D & G A M E

Bull SlabsThis is my oldar brotheri,fatottrite tr/t)/ to cook a lump of steak. Hisnic/trtdrne is sLtb attd the stuak came offa hu/l so hence its nAme,Bull Slab.

Ingredients1 lump of steak (old)VegemiteL/z packet French onion soupSome foil

How to do itFirs.t ofall get your camp oven hot. Smear Vegemite lightly onboth sides of rhe steak.

Make an envelope out of rhe foil and put the steak into it.Sprinkle the French onion soup over rh. r teak. Close theenvelope completely on all sides-this ensures that no juicesescape out ofthe envelope.

Put rhe envelope into the camp oven and cook for, say,25minutes with coals on the l id.

When it's cooked the way you wanr ir, serve wjth Bnusrrrosfbr a fantastic meal that would make any pub cook envious.

105


Bully ButtockPut 'er

on ear/y, go ,fishin'fitr the aruo. When yott come backrdueTrct$, she'l/ be done.

Ingredients1 ki lo rump steak

2 good spoonfuls of margarine and cooking oi l

3 beef stock cubes

2 pannikins of water

V2 pannikin of tomato sauce

12 small onions (whole)

5 rashers of chopped bacon

12 small peeled potatoes

1 packet of dry peas

Some f lour

How to do i t

Clet your camp oven hot then put in margarine and cookingoi l . Chop steak into 1- inch bi ts and rol l in f lour. Put into thecamp oven and brown. Then add chopped bacon, water, andthe rest of the ingredients. Cook slou.tly for 3-4 hours.

When cooked serve with Ausstt Ditnnm. It's great, mate.

t-'1 T--1

flfr+*fll AtfF- | a

f f i ng f f i t f n ro r s w r rHou r rEARsffi,Ihbt

When peeling onions cut the bottom (root part) f irst

and peel up. Don' t cut the top unt i l you 've f in ished

peel ing. This wi l l he lp keep the tears away.

106


Bush Steak ln BatterIn the bush uho said yott cdrit eat the top meals? Our Bush Steak inBatter is a sttperb mea/ that rtny connoisseur of fne food would enjoy.

lngredientsGril l ing steaks-rump, porterhouse, or f i l letRashers of baconSome onion ringsSplash of tomato sauceSplash of Worcestershire sauceL/z pannikin of self-raising flour1 eggSome milkPinch of salt

How to do itTo rnake the batter, place flour and salt into a bowl. Break esqinto the centre of the f lour and beat wel l . Then add milkskrwly to make a smooth batter.

Place steak ir-r a hot camp oven and cook for 5 minutes on oneside.

'lurn steak, add bacon and onion rings. Pour sauces on

top of steak. Then pour batter over. Place lid on top of campoven and cook for a fr-rrther 20 minutes or so.

Serve with Roltsrco Sprros Iw Fott,, and with peas, beans andf reshlr.'-cooked scones.

LO7


Down-under SteakHere's a wq/to prepltre a steak that is slightly out of the norm, butrnahes nru interesting uarirttion from the usually dry fried meat.

lngredientsSteak, nice and thick and enough to go around1/2 pannikin of drippingA couple of onionsA couple of spoonfuls of margarine1/+ pannikin of lemon concentrateA couple of slurps of tomato sauceA good spoonful Worcestershire sauceA couple of shakes of garlic granulesA few drops of Tabasco sauceA couple of pinches of saltA couple of pinches of pepper

How to do itMelt the dr ipping in a saucepan then add diced onions, lemon,pepper, salt, \Torcestershire sauce, tomato sauce, and Thbascosauce and stir well.

Lay steaks flat on tray or pan and pour mixture over. Allow tosit for half an hour then turn. Ensure that all parts of the steakhave been covered by the mixture.

Hang pan over fire and warm, melt in margarine. tVhen hot,place steaks in pan and grill, spooning leftover mixture ontosteaks while cooking.

Serve, when cooked to your liking, with Mrcr's Slurs-.

108


Roughin' lt SteakA rea/ bush-sry/e tu/l.y to cook a srcak-without d pail or a shoue/!

IngredientsA good piece of steak, L-7-L/2" thick A couple of pinches of saltA spoonful of Worcestershire sauce A spoonful of margarineA couple of pinches of pepper

How to do itMix salt, pcpper, \Torcestershire sauce and margarine togetherand coat steak.

Thke a few good shovclfr-rls of coals and form a flat bed severalinches thick. I' lace steaks on coals and grill until juice flows frommeat. Lift steak, freshen coals, and cook other side. Serve whendor r t the wav you l i ke i r .

Stump MeatYou don't baue to be a master chef to knock this one up. And another

good thing about it is there trin't man)/ dishes or cleaning-up to do.This is my kinrl of meal.

Ingredients1 good lump of steak approx. 1kg1 packet of soup-e.g. French onionL/z pannikin of water

How to do itCut steaks into bits and chuck into a hot camp oven. Sprinklesteak with soup mix. Pour in water and put the lid on ,h" ."-poven, nor forgetting ro put some hot coals on the lid.

Cook for about I I/2hours, but you've gor ro keep checking onit. Serve with the sauce poured over, and with Vncrc Krneni.

109


Buffalo SteaksIfyou are hunting the JVorthern

'ferritory or ltaue ACCess to b"ffol"

meat, here is a bunter\ u)lly to bush-cook some steabs.

IngredientsLL/2"-2" thick buffalo steaks (enough to go around)A few good spoonfuls of margarine1/2 spoonful of garlic granulesA few pinches of pepperA couple of drops of Tabasco sauce1/2 teaspoonful of salt

How to do itMix the margarine, gariic, salt, pepper and Tabasco sauce intoi1 Pl lste.

Hang pan over coals and heat. Melt in a couple of spoonfulsof margarine and when hot add steaks and grill for a fewr'ninlltes. Turn, kr-rife paste over steak, grill for several minutes.-lurn

agair-r and add pasre ro other side and grill for 5 minutesor so. TLrn once again ancl add more pasre and allow to grillfor another 5 minutes. f'hen remove. Steak will be mediumrare.

Serve with plenty of sauce, chipped spuds and eggs fried in the

Pan.

r A T - G E T T I N G I T R ] G H T

To get the right temperature of the fat, a blue fume will

be r is ing. To test , drop in a p iece of bread, i t should

brown very quick ly .

110


'Roo Tender Loin7'his is rhe go-the.fair-dinktm Aussie-bredfeed. No muckin'around. fust rea/gtod old-fashioned tucker at its best.

IngredientsA big lump of kangaroo steak or enough to go aroundSome cooking oi l (preferably good stuff)Salt and peppel

How to do it(iet yor-rr kangaroo sreak, if you can find some, and marinate itin the cooking oil fbr about half a day, or longer, or untilyouget around to it. In the meanrime ger some vegies ready.

Heat your pan by hanging it over the f-ire, then chuck yoursteak in the pan wirh sorne salt and pepper and slorvry cookhim up, turning him as necessary. \When he's cookej he'sdotre.

Nor'v sit back, look at the srars, and enjoy a fair-dinkum mealof meat and vegies while livi'g in the land of the Southern(,ross.

I Y I E A T D R I E D O U T

Never p ierce the meat whi le cooking, th is le ts outa l { the ju ices. When turn ing your meat , use a l i f teror a knj fe and spoon, or s t ick a fork in to the fat .

LLL

M E A T - M I L D & G A M E

Jolly JumbucksI:it/rcr at horue or //utd_y, I don't reclcon _yott can bcat a goodfeed oJ

cbops, especirtl/y u,itlt this ripper sauce ouer thern.

Ingredients8 chops2 onionsSalt and pepper1/3 pannikin of tomato sauce2 spoons of Wotcestershire sauceA few shakes of garlicGood spoon of f lourSmall spoonful of sugar

How to do itCut off the excess fat from the chops and cook in a hot frypan

until nearly done. Mix all other ingredients with a little water

and pour over the chops. Cook until the mixture thickens.

Serve with souds and beans.

LL2


Stray Lamb ChopsHere',r a udriation f om the norma/ grilled orfried chops that issimple to coole nnd the resu/t is ueryt pa/atab/e.

IngredientsEnough lamb chops to go round1 spoonful of margarineVg pannikin of f lourL-LL/z pannikins of boil ing water1. small diced onion2 chicken stock cubesSalt and peppel1 spoonful of dry mustard1 spoonful of vinegar1 spoonful of Worcestershire sauce

How to do itMelt the margarine into a hot pan. Add f lour and st i r unt i lbrown. Care should be taken not to burn.

Remove pan from the coals and gently add the boiling waterrvhile mixing. Put pan back over coals, stirring well until saucethickens. Add onions, vinegar, \Torcestershire sauce, stockcubes, salt, pepper and mustard. Stir for 15 minutes.

Fry the chops until tencler. Pour the sauce over meat.

Serve rvith plenty of chipped spuds and tomatoes.

113


Venison Steak - Bite SizeIf-.t,oube got a bir of'time and a supply of uenison, tryt rhis, the wdit isrnore tltan u,orth it.

Ingredientst/2"-thick venison steak (enough to go around)A good spoonful of garlic granulesA couple of pinches of salt1 pannikin of water1 pannikin of soya sauceA couple of spoonfuls of honeyA couple of drops of Tabasco sauceSpoonful of margarine

How to do it

Stir together water, soya sauce, garlic, salt, honey and Tabascosaucc in a large bowl. Place steaks in dish (camp oven will oo7.Pour mixture in and allow to set for a day, rurning ro ensure allsteaks get a good soaking.

Har"rg pan over coals and heat. Melt in spoonfuls of nrargarine,add steaks and grill over a mediurn to low hear. Don'r burn.Keep rroist bv pouring mixture over steaks while cooking.

\When cooked to suit, serve as a steak sandwich, or with grilledonions and chipped potatoes.

LL4


Venison Steak - Giant SizeIf you'ue been good enough or lucky enough to bag rt deer, then herei aw(t)/ to enjoy some of yottr ltttrd-earned uenison, whi/e sti/l in the

bush.

IngredientsLt/2"-thick venison steaks (enough to go around)L/2" cooking oil in a pannikin4 good spoonfuls of margarineA couple of pinches of saltDash of Worcestershire sauceA couple of shakes of garlic granules

How to do itPour oil into bowl, dip steaks in bowl to coat with oil.

Hang pan over coals and heat. When hot, grease withmargarine, add steaks and leave for several minutes then turn.Cook til l done-about 10 minutes for rare. Remove.

Melt margarine in pan. Mix in salt, \Worcestershire sauce, and

garl ic. Spoon over steaks.

Serve, season to taste, and tuck in.

l f you ' re goingto f ry anylh ing, make sure the fat is hot , real

hot. This seals the outside of the food straight away, and

stops the juices from getting out, and keeps the fat from

get t ing in . But be carefu l , hot fa t is dangerous, and i t can

burst in to f lames.

115


Sambar StewHere\ a good brew that once prepared, can uery quickly fll thathollow spot at the end of a long day's hunt, with uery little work. Itwas giuen to me by an old bloke ouer the Alps way. All I know is, it'sgood.

Ingredients6 pannikins of venison, diced1 pannikin of vinegar2 pannikins of waterA couple of onionsA couple of carrotsA few potatoesGravoxA spoonful of saltA spoonful of garlic granulesA couple of packets of dried beansA couple of packets of dried peas

How to do itMix vinegar, water, salt, and garlic in camp oven. Dice onions.Peel and quarter potatoes and carrots. Add vegies with venisonto camp oven and allow to sit for a while, overnight if possible,st i rr i ng occasionally.

Place camp oven in coals. Allow to cook for 3-4 hours. \When

nearly cooked, add in several spoonfuls of Gravox to thickenand allow to simmer until ready to eat.

Serve in a bowlwith hot buttered Busnrcs'Fruto Sco.nrrsor

Joaunv Clrrs.

116

Real Different Meallf You're Daring

A R E A L D I F F E R E N T M E A L I F Y O U ' R E D A R I N G

Achilles EelEels are slippery little beggars that loue nothing better than catching amug on the end of a rod and doing tbeir damnedest to drag him intothe creek or riuer. As this recipe is about how to cook, not hou tocatch, land, handle or outwit the slimy creAtures we'll just say thathauing done so, and by following the direction belotu, you'll berewarded with its tantalising taste.

IngredientsA couple of eels1 pannikin of plain flourA couple of pinches of saltA couple of pinches of pepperL/2 pannikin of cooking oil

How to do itAfter catching your eel, dispatch it by beheading with an axe.Then skin, gut and r inse.

Slice into thick cutlets and place in a saucepan or camp oven,cover with water and bring to boil with lid on. Let sit for 15minutes, then strain off water and allow cutlets to cool.

Season the flour by mixing in salt and pepper then roll cutletsinto the seasoning. Hang pan over coals, add oil when hot,place cutlets in and fry until brown.

Serve with thinly-sliced potato chips fried in the oil.

119


Mallee StewWhen you're staruin', you'll eat anythin', but this is somethin'. It ain'tno pub meal, but it'll do until the next good feed comes along.

Ingredients1 rabbitA couple of ducksA couple of pigeons2 packets of dried peas2 packets of dried beansA handful of carrotsGarlic granulesHalf-a-dozen spudsGravoxA couple of pinches of pepper2 beef stock cubes1 spoonful of salt4 onionsA few pannikins of water

How to do it

Clean and gut rhe rabbit. Pluck and clean the ducks andpigeons. Rinse all well. Place the whole lot in the camp oven.Peel the spuds and quarter, dice rhe carrors, slice the onions,and chuck the lot into the camp oven. Cover with water.

Place camp oven into coals. Leave for 3-4 hours withoutdisturbing. Remove. Add peas, beans, peppet salt and acouple of large spoonfuls of Gravox. Stir well and replace incoals for anorher l/z-3/4hour.

Serve with hor scones or Qurcr Daunrn dripping withmargarine.

L20


Pan-fried SnakeFor those who wish to be daring and fulf I a long-time wish, trythis-if yoube had to dispatch a snabe in self protection! Rememberall snakes are protected.No Rtst'o usrcntrv Tarn:! !!

Ingredients1 snakeA couple of spoonfuls of margarineA few pinches of saltA couple of pinches of pepperBread

How to do itThke the snake, preferably dead, and remove the head as thiscontains the poison sacs. Skin. Cut into 2-inch pieces. Mixsalt, pepper and margarine into a paste and rub over pieces.

Hang pan over coals and heat, melt in a couple of spoonfuls ofmargarine, then gently fry the pieces until brown.

Serve on toasted bread slices.

You'll be surorised!

F n r - r o r H o r E N o u G H

lf you put the food in before the fat is hot, it wil l be

greasy and spongy and horrible and give you the burps.

L2L


Pit-roasted Pig Or GoatMost campfre or bush cooking is restricted to cooking ouer or in thecoals oJ-the campfre. There is a third altetnatiue, which requires agood bit of preparatioru, but the end result justifes the additionalworb. As uitlt most bush cooking, a bit of experimentation anddaring can resu/t in any game being cooked this tuay.

Ingredients1 small pig or goatA bit of marrowHalf-a-dozen medium spudsSome garlic granulesA couple of onionsA splash of Worcestershire sauceA bit of pumpkinA couple of drops of Tabasco sauce

How to do itDig a pit a couple of fcet square and a few feet deep. Haveplenty of good wood on hand-preferably mallee roors or agood coal-producing wood. Start fire and keep burning for4-5 hours. A deep bed of coals should line the pit.

Place sliced onions, poraroes, pumpkin and marrow inside pigor goat. Rub Worcestershire sauce over meat and sprinkle withgarlic granules.

\Wrap the pig or goat solidly in foil, then wrap with 3 or 4layers of paper. Tie with fine wire or rwine, and place packageinside a hessian bag, and then wet thoroughly.

Put the whole package directly on the coals, cover quickly witha piece of t in, then back-f i l l wi th hot coals and dir t to about 12ir-rches thick. Leave for 4-5 hours.

Excavate and serve.

L22


Witiuti GrubsYou beauty-haue d go at these. All the old fair-dinkum Aussies

haue been eatiri 'em

for )/ears, and now you can get 'em in a

restltu:'dnt, so why nzt try/ 'emfor

yourself tuhile out in the bush?

How to catch him-lb

catch a witjuti, you will probably find him in any numberof trees, but wattle is his favourite haunt. If you see a tree with

a hole in its trunk and some evidence of sawdust around I

reckon yor-ive hit the jackpot. Now to get him out you can use

a bit of thin rvire or an old inner speedo cable and put a sharp

point on the end with a file. Bend the wire around to make a

rype of a barb, shove the wire into the hole and turn around a

few times, and then with luck when you pull it out you could

have a grub hanging on the end.

How to eat him raw

This'll get the sheilas going. Hold his head with the finger andthumb of your left hand and grab his skin near his anus withyour other hand and pull out his entire innards. Close youreyes and bite off his body behind his head. Now you mightn'tl ike the sound of this, but thewit jut i is one of the tastiest andmost nutritious foods around. The grub is sort of a creamcolour, and it grows to about 4 or 5 inches long.

How to cook him

f"hrow him complete into the hot ashes for a couple ofminutes, then gut him and eat him. Or put him into a hotpan with a bit of margarine. But don't cook him for too long.

Vellwitjuti grubs are great, so don't worry. They only eatrvood and are probably the cleanest bush food in the country.

L23

The OId Snags & Mince

T H E O L D S N A G S A N D M I N C E

Bloodied DogsThis is no 'yapping"

mdtter, this is afair dinhum courutry/ way ofmaking the old snags taste /t bit better than beaut.

Ingredients12 sausages1 pannikin of mashed potatoes2 tomatoes (pulp)1 egg1 egg yolkPepper and salt to tasteSome breadcrumbsCooking oil

How to do itfup the sausage meat out of the skins and put with poraro,tomato pulp, pepper and salt to taste. \(/ork it in with a well-beaten egg yolk. Tirrn the mixture into sausage shapes and rollin egg and breadcrumbs.

Have your pan hot and chuck in some cooking oil and sausageshapes and fry until cooked. You have to turn them over a fewtimes to get them cooked properly.

Serve w i rh o lcnw o f sauce.

L26

r H E O L D S N A G S A N D M I N C E

Drover's Do$You don't haue to be a drouer to knoch one of these up, butyou do

haue to be hungry. They're great for an early lunch or while waitin'

for the fish to bite.

IngredientsA rasher of bacon1 sausage1 slice of breadL eggSliced onionTomato sauce

How to do itFry the sausage, onion and bacon in the pan until nearlycooked, then hard-fry the egg.

Vhen serving, place egg on a piece of bread and sprinkle onsome salt and pepper. Add the sausage, followed by the onionand the bacon. Smother with tomato sauce. Fold the sides ofthe bread up and eat in fingers as you would a hamburger.

Woof Woof

G o t A c o R N o N Y o u R F o o r

This may help. Bandage a p iece of squashed lemon

over the said corn, and leave on a l l n ight .

L27


Toad-in-the-HoleThis'll get the "croak" out of ya and put some hop back into ya. Cookir and eat ir just before dark and then go and chech the fishin' lines.If it's mis4t it could giue you a

'fog" in the throat.

Inglredients1 pannikin of self-raising flour1 eggL/zpint of milkHalf-a-dozen sausages2 good spoons of margarineSome salt

How to do itMix up a batter with the flour, salt, egg and milk the same asyou would for pancakes.

Get your hot camp oven and put in the margarine. Pour in thebatter. Drop in the sausages and face them in one direction,put the lid on and let them bake for about half an hour.

Eat 'em

with some spuds and tomatoes.

E u c v r o r H E R E s c u E

Colos: put a couple of drops of eucalyptus oil on a

handkerchief or a piece of rag and breathe in every now

and then.

PurrEo uruscrE: get one part of eucalyptus oil to threeparts of oil and rub it in. lt works.

Srncs: a lso good rubbed on st ings, d i lu ted or undi lu ted.

T H E O L D S N A G S A T { D M I N C E

Balls And MushiesYears ago when offcamping, mosrfolh would only talee a/iypan,

some salt and a bucket offot and liue offthe land. But things haue

changed. There are more peop/e out in the bush and so naturalfi

most people are taking their food wirh them. This meal is the ideal

holiday tucleer, eart to prepare, and goes dott,n pretty good.

Ingredients2 pannikins of mince steak1 onion1 carrot2 good shakes of garlic glanules

1 beaten egg1/+ pannikin of plain flour1- good spoonful of margarine1 small spoonful of cooking flourMushroom Sauce

How to do itChop onions and carrot very finely. Combine with mince,garlic and egg and mix well. Make into balls.

Roll balls in flour and flatten into a hot oiled frypan and cook,occasionally turning.

When cooked, remove rissoles and keep hot while preparingMusunooM Saucn

L29


Giant Venison Bur$ersThese will warm dnd fillyou ttp afier a hard day's hunting. They'reuts)/ to cook as we//.

Ingredients3 pannikins of venison minceA couple of onionsHalf-a-dozen slices of breadA couple of eggsWorcestershire sauceTomato sauceA couple of pinches of saltA couple of pinches of pepper

How to do itIake the onions, peel and chop finely. Crumb the bread. Mixall the ingredients together, and add a liberal dash ofWorcestershire sauce and a couple of good slurps of tomato

sauce. Break in the eggs and when thoroughly mixed pressinto palm-sized balls. Makes 8 approximately.

Hang pan over the coals and heat. Melt in a couple of

spoonfuls of margarine and when hot, add venison burgers and

press flat. Allow them to cook slowly over medium coals,

turning as required.

The way to eat these beaut burgers is with toast and Scnun

Rn.rcu.

130


Meat Loaf and Fried DamperSitting by rhe riuer, no fsh to be found'['he

rabbits haue gone quiet and therei no quail aroundInstead of sitting here better go back to the camperFor tea tonight it's Meat Loaf and Fried Damper.

IngredientsHalf a ki lo of mince steak

Half a ki lo of sausage mince

1 diced onion

Handful of f lour

1 egg

Good pinch of salt

Good pinch of pepper

How to do itDice the onion finely and mix together with both meats.Break the egg into the meat and mix thoroughly.

Shape into a loaf and roll in flour. Place in an oiled camp ovenand cook for 2 hours.

When Meat Loaf is cooked, remove from camp oven and keepwarm. Now cook your Fruno Dttrvprn.

Serve Meat Loaf and Fried Damper with roast spuds. Have adel ic ious meal.

131


Mince Parcels ln FoilThis is bush tucker at its best. You can either get

'em ready at home

or get 'em up by the Jire, either ual lou do it 4ou are in for a real

treat /ls they are toPs.

Ingredients2 handfuls of mince (or sausage meat)

3 onionsSome garlic granules

1 packet of dried PeasHalf-a-handful of carrots3 spudsA good pinch of saltSome Worcestershire sauce

How to do it

Mix all ingredients together then break into easily handledportions, oy fout or five. \Wrap in foil, and chuck into the

coals. Cook for approximately 30 to 45 minutes.

These parcels can be made with almost anything that is -

"rounJ, and can be done at home and kept in the Esky' For

different meats try bacon, celery, cheese and corn.

Serve with Mrcx's Sruos for a real different meal.

L32

Mushies & Vegies

K = = " T H E G R E E N r N r H E B E A N

A bit of carb soda in beans and peas while they're

cooking gives them a good green colour.

M U S H I E S A N D V E G I E S

Midnight MushiesThis is rbe perfect midnighr snack just before hitting the hay, theyonQ take afeu mittutes to rnake.

lngredientsLarge mushrooms (enough to go around)Worcestershire sauceBacon rashers

How to do itChop bacon and cook in a hot frypan. Spoon bacon intomushroom caps and sprinkle \Torcestershire sauce liberallyover the top. Cook in the camp oven until mushrooms arewel l heated th rough.

My mouth's watering now.

WARNINGField mushrooms are identifed by the whirc ringaround tl)e stem, and pink gills-tuhich darkenon maturiq,.

lVor -ro ItL' .-oNFusED tuith yellow-stainingmushrooms which, ruhen suatched on the caps orstcm tuith fngernail or knife turn yellow, andtuhich also ltttue a strzng ammonia smell if cooked.Tuncrw,qway AS THEr ARE potsoNous.

134

M U S H I E S A N D V E G I E S

Pan-fried MushiesIf you happen onto a paddock offesh muslties, or yoube bought some

fom the greengrocer, here is an ear/ way of coohing them.

IngredientsFresh mushrooms (enough to go around)Big dob of margarineSalt and pepperSome flour

How to do itPeel, clean and slice the mushrooms while your frypan isgetting hot. Then pop in the margarine and the mushroomslices. Sprinkle with salt and pepper and cook for a fewminutes, turning occasionally.

If a grar.y is desired, add a little flour and stir.

Delicious on damper dripping with margarine, or served overmeat.

135

M U S l I I E S A N D V E G I E S

Vegie KebabsBefore you leaue home make these thing up and put them in a bag inthe esky. Then when ylu get to wltere you are going, get your firestdrted and put these on to start cooking. Unload the ute, and whenyoube fnished that, tltese kebabs should be ready to turn oaer.

IngredientsFresh vegiesSome saltWire skewers

How to do itCut vegies to the size you reckon is about right, then thread ontoskewers. Cook over a medium fire turning now and then. Don'tforget, you want your vegies hot and not mushy. Add salt totaste. Good with bread and butter.

Wilderness Vegies ln GoalsHere\ a wql to PrePlxre some nice uegies to complement your steak.

Ingredients1 medium spud per person Margarine1 good size carrot per person Splash of oil1 lump of pumpkin per person Wet newspaper1 piece of marrow per pelson

How to do itRub each piece of vegetable with oil, and wrap up in layers of wetnewspaper. Dig a shallow trench at edge of coals, placenewspaper-wrapped vegies in trench, and cover with hot coals.Let roast until easily pierced by a fork.

Before serving, remove paper and brush off ashes. Ear with salt,pepper and margarine.

136

t

( \

(,

S P U D S

Bell SpudsTbis is a concoction of a recipe that\ used euery day in classy

restaurAnts and pubs, and is easily conuerted to a camp oaen to giue

you a classy side-dish t0 )/our main meal. The name happened to be

on some pdper recipes I got one day.

IngredientsSome spuds (enough to go around)A couple of b ig onionsSal t and pepperSome garlic sprinklesHal f a pannik in of mi lk (or enough)Some cheese s l icesSome margar ine

How to do itGrease your camp oven and get it hot. Then peel and cut the

onions into rings and put into the bottom of the camp oven.

I'eel, wash and slice the spuds into about l/4-inch-thick slices

and place over the onions. Give 'em

some salt and pepper, and

a fine sprinkle of garlic. Chuck in the milk and cover with

sliced cheese.

Put the camp oven in the coals, with some coals on the lid, and

cook. Should take about 30 minutes or so, but check. When

they pierce easily with a fork, they're done.

Serve with Buu Sutns. This will be one of the most qourmet

meals you will ever cook in the bush.

138

S P U D S

Bullocky BreadCop a loaf oJ-this. IYo yeast, only bits andpieces out ofyourtuckcrbox. And if I can iltr iryou can.

Ingredients2 spuds1 pannikin of water1 pannikin of self-raising flourPinch of salt

How to do itPeel and boil the spuds in a saucepan and then mash them intheir own water and let go cold. Add self-raising flour and saltthgn mi1-an ice cream conrainer is ideal for this.

Knead well-you should know how to do this by now-andshape like a damper. Grease sides and bottom of the campoven and put in damper. Bake for abour 30 minutes.

Use the "knocking" resr to see if it 's cooked. \7hen it soundshollow he's done.

N o . s P L A s H B o r L r N G

When boi l ing peas or beans add a smal l b i t o fmargarine to the water, they reckon it stops itf rom boi l ing over .

139

Dydi's SaYoury Spud GakesIf you haue had a bad dayi fishing, and if you're staruing hungry,here\ a meal that\ quick

'n'easy and will pacifi, that rumblingstomach.

Ingredients6 large potatoesL/z pannikin of flour2 medium onionsA couple of eggs4 slices of bacon4 spoonfuls of margarine

How to do it

Thke the potatoes, peel, boil in water until cooked-wheneasily pierced by fork. Mash with margaritte, salt and pepper.Add the rest of the ingredients and mix well.

Hang pan over the coals and heat, melt in a couple ofspoonfuls of margarine, and spoon in dobs of mixture. Cookuntil brown, then turn.

Serve hot with salt, pepper and plenty of sauce.

140

S P U D S

Mick's Spuds'this

is bow the old timers used to cook their spuds. Iti original andbelieue me it workl Just ask Mick ifyou're euer up Deni. way.

Ingredients2 spuds per person

How to do itScoop a hole in the bottom of the coals and chuck in the spudsand cover with dirt and coals and let 'em cook on their own.After 20 minutes or so check by piercing with a knife.

Vhen cooked, serve with rabbit or fish or any other meal.

Mock FishIt\ not fair-dinhum fish, but if you can't catclt one or go to tbe shopand buy one, this'll haue to do.

InglredientsTo each person you are cooking for:2 good-size spuds1 egg1 onionSalt and pepperCooking oil

How to do itPeel and grate the spuds and the onion, then squeeze out thejuices. Add egg and a good pinch of salt and pepper. Mixwell. Chuck into a hot frypan with cooking oil. Fry turningoccasionally, until golden brown.

Serve with plenrv of sauce.

L4L

S P U D S

Roasted Spuds ln FoilAny combination of these ingredients can be used to cook to your own

tuste.

IngredientsMedium-size spudsMargarineCheeseGarlicFoil

How to do it

Slice the spuds in l/4-l/z inch thick slices but don't cut all theway through. Knife margarine into each cut. Slice cheese andplace piece into each cut. Sprinkle spuds with garlic granulesthen wrap completely in foil.

Shovel a hole in hot coals, gently place potatoes in and cover.Cook for approximately l/zhour. Remove when easily piercedby fork.

Serve with margarine and plenry of salt and pepper. An idealmidnight snack, or side-dish to any main course.

L42

S P U D S

Spud PieWhen you're stuck out in the bush, who said you canl make up someof the best mea/s around? This one is that good euen the best ofbushies come back for more.

Ingredients4 spudst/z pannikin of cheese (grated)1 packet of soup mix2 spoons of margarine1 pannikin of milk

How to do it

Crease your hot camp oven. Slice the spuds and arrange layersof spuds and soup mix in camp oven. Heat milk and pourover. Cook in moderate coals for 40-45 minutes or until thespuds are cooked through.

Remove lid of the camp oven, add extra milk if necessary, andtop with cheese and a bit of margarine. Bake for a further 10minutes until the cheese melts.

Serve as a side-dish with fish or meat. Excellent with .Bzpsrr3Cnu*tnno Wto Ducxor Ro.tsrro Uuonncnouwo Murrou.

143

S P U D S

Unlucky Hunter's RespiteThis sounds alright, smells not too bad, tastes OK, and seeing you

didn\ catch anything, iis better than eating nothing.

Ingredients4 Jatge potatoes2 good spoonfuls of plain flour6 slices of bacon1 pannikin of milk2 good spoonfuls of cornflour2 pinches of pepper2 medium onions

How to do it

Peel the potatoes and boil. \When ready, roll in cornflour andfry in the pan.

Dice the onions and bacon and brown. Mix flour and milktogether and pour over onions and bacon. Stir into a gravywhile adding pepper.

Slice potatoes onto plate then pour gravy over and serve. It's

eood.

L44

Re-cooking Leftovers

R E . C O O K I N G L E F T O V E R S

Feathered FishSo you had a big catch yesrerday and couldn't ear it all last night.Wlry not haue itJbr brekkie with some eggs.

Ingredients3 eggs2 good spoonfuls of cooked fish1 good spoonful of milkSalt and pepper to taste2 good spoonfuls of margarine

How to do itln a bowl beat the eggs and add milk, add salt and pepper to

taste . Have your fiypan hot and add margarine, and then theflaked cooked fish. Add beaten eggs and cook slowly, stirring

continuously until mixture thickens.

Whe n ready, pour onto hot toast and tuck in, and wash downwith billv tea.

t-l f--1

trir*"*ll&,rA l-[ ^ J S g F l l Y r N G w r R E F o R A r o w R o P EV{6.EYJ-lf your vehicle gets bogged and you need some wire

from a fence to help you out, there is only one knot

to use and that's the old farmer's figure-8 knot.

Easy to do and won' t come undone.

L46


Jaffles In GoalsT-he jdftle is one of the most basic of camp-cooked meals or snacks.

Almost any ingredients cdn be used, and iti an idealuay of using up

/e.Jtouers, esp ccially steut.

IngredientsSliced breadMargarineFil l ing ( suggestions below)Salt and pepper

How to do itAny combination of fil l ings can be used, as long as they are

ediblel Such as egg,egg and chopped bacon, cheese and

bacon. baked beans. tomato and onion-the list is as endless as

the contents of your tuckerbox and your imagination.

Spread two slices of bread with margarine. Place buttered sidefirce-down on hot jaffle iron, add desired fil l ing, season. Place

tl-re other piece of bread, margarine side up, on top of fil l ing.( l lose jaf f le i ron and lock.

Place jaffle iron in hot bed of coals, cook for a few minutes,

then turn. Repeat. Remove and check.

Serve when done. A delicious snack or light meal.

L47


Paddy's Fish GakesIf you'ue had a good catclt the day before and you're worried about

lzaeping rhe Jish fesh, why ruot coob them all up at once, then re-cook

rts needed? Here is a tutU of doing it.

IngredientsRemains of any cold fishTo each kilo:AboutT-/z kilo of mashed spuds1 big dob of margarine2 eggsMitkBreadcrumbsBig pinch of saltPinch of pepperCooking oil

How to do itHang your pan ove r the coals to get hot and add margarine.-I'hen

chuck in and mix together the coarsely broken-up fish,

mashed spuds, yolk of one egg, salt, pepper and a bit of milk to

moisten.

Stir for a few minutes then place onto a plate and let cool.

\When cold, make into flat round cakes. 'Wipe

over with egg,

smother with breadcrumbs, and fry in hot cooking oil.

Serve with peas or beans.

148


Modern Swaggies' LeftovetsIf'_tou harl to cool: tt/l .your ru(Ltt tlp //t lncc bcc,tttse you needed the

I:sk.y.fbr otlter uita/ utrttct'irtls, u,e/l don't throut tbe cookcd meltt duqt,

tt'-cook it tltc uct't r/rt.1,.

IngredientsAny leftover cold meat, sliced1 onion2 tomatoes slicedSalt and pepper1 eggHandful of f lourSome mi lk

How to do itl)ut the f'lour ancl salt in a bowl, break all egg into centre offlour and n-rix it r.rp u'ell. Then put the milk in and mix tornake a nicc smooth batter.

Hrrvc vour frr'p'rirr-r hot and greased. Place together sliced meat,

onions, and tomatoes. Cover in batter mixture and fry unt i lgoldcn brown.

Scrvc rvi th chipped spuds and peas.

149

Something To Sweeten You Up

S O M E T H I N G T O S W E E T E N Y O U U P

Gamp Oven Bread Puddin$Herc is r simplc ctut/r.fire dcsscrt thdt ui// hit the spot and add a

l) tr isl , i t tq tott t ' l t to .),()ut ' uttr i t t iotrt 's(.

IngredientsA dozen slices of bread A couple of spoonfuls of margarine1/z pannikin of jam A pannikin of milk

How to do itLightly sprcacl bread rvith margarinc, then coat generously withjarn. (ircasc insidc the camp oven with margarine and placebread in lavcrs. Slowly add milk til l it soaks into bread. Do not,'ouer thc brcac/ comp/ete/y tuith milk.

Pr.rt rl-re canrp ovcn on t[.re coals and cook slowly for 20-30rrr inutes. Serve irot .

Gowyard WhackersHcre\ n wlto/esome hiscttit mixtttre that can be quickly whacked upanrl crrrricd n Ji// rhttt ltollow spor.

Ingredients3 pannikins of self-raising flour 2/3 pannikin of sugar3/4 or L/z lb of margarine 2 pannikins of milk or cream mixture3 eggs

How to do i tI{ub the margarine, flour and sugar together until mixture has acoursc tcxture. Form a hole in middle of mixture and break irtcggs, blend, then add milk/cream and mix to a thick dough. Addspoonfuls of mixture to a hot greased camp oven and cook untili ight ly brown, approximately l0 minutes.'I 'hese

definiteiy tastc bctter than the name suggests.

L52


Dolly VardenThiill sweeten the missus up, especially i/'you're at the camp on )/ourown. Knocb this one uP for when she comes bach. Sit her down,

rtabc her,t cup of tett and giue her a bit of this cahe, then tell heryou

are goirtgfisltingtuith rhe boys again next week. Ha! ha! fat chance.

Ingredients1/z pannikin of butter or margarine1/+ pannikin of sugarCouple of eggsOne-and-a-bit pannikins of self-raising flourL/2 pannikin of milk

How to do it

Get your Twnrvr Gtrrov Ovrvhot with good coals.

Mix the margarine and sugar to a creamy smooth texture' use

an ice cream container for this. Then put in the eggs and beat

well. Slotuly add the self-raising flour and the milk bit by bit-

it should now look like a batter.

Pour mixture into your greased cake tin and bake in your drum

oven. It should take about an hour or so, but keep a close eye

on your fire.

\When it's done, and if you have any, Pour cream over the top.

\When serving, you have to have it with billy tea.

153


Hungry Gampers' PancakesIJere is rtn ideal w/1)/ t0 Prepllre an €asl snacb when arriuing at J)lurcnmp site. Oet your fre going, pitch your tent, ltfi the lid offa botleof."cort/ia/", put the pttn on and beb up a batch of rhese.

IngredientsA couple of eggst/2 pannikin of milkL/2 pannikin of sugarA couple of pinches of salt1 pannikin of self-raising flourLemon juice

How to do itStir eggs, milk, sugar and salt in a bowl, then slowly add flourrvhile rnixing.

Hang pan over coals :rnd heat, melt in a couple of spoonfuls ofmargarine, ar-rd when hot spoon in mixture. Cook until firm,turn. and brown.

Sprinkle with suE;ar und lemon juice and serve.

L54


MuB Of MuckThis'//,fix you Ltp, dnd settle dou,n your rumbling tummy. Or ifyotiue had n big main mea/, you neecl a nice settling pudding to

J)nish oft'your big da,

IngredientsSome sugar, about a spoonfulPinch of saltA pannikin of self-raising flourA good spoonful of margarineSome mixed dried fruit

How to do itFirst of all, get yoLrr camp oven full of water, and get it boiling

and keep it boiling rvhile you prepare your pannikin of self-

raising flour.

Add to the flour the spoonful of sugar and a pinch of salt, then

mix in the margarine and dried fruit to make a real good dry

dough. Drop the mixture into the boiling water, and keep it

on the boil for a good half hour or so for every pannikin of

f lour you use.

If you get side-trircked and it boils a bit too long, don't worry,

i t rv i l l be OK.

IFyou're real serious about this meal, andyou have a cloth bag

with yotr, you can put the doLrgh into the bag to hold it

togcther for cooking. Or you can put the raw dough into a

greased billy which can then be boiled inside a larger billy.

Servc rvith Gotory St?t;1, Srtuc:e-

155

S O M E I H I N G T O S W E E T E N Y O U U P

Outback FrittersT'/lase pancakes trre pa(ict fbr that afier-main-meal suteet. O, tf

.yotire offfshing or hurtring, pur a fau in your pocket for tuhen youget d little ltttngry later.

Ingredients1 pannikin of self-raising flour1 small spoonful of sugarL egg3/+ pannikin of milkA big dob of margarineSome apple slices

How to do itPut f-iour and sugar into a bowl, break an egg into the cenrrear.rd combine with rnilk until smooth. Stir in meltedrnargarine, then add slices of apples.

Have your frypan hot and greased, then drop spoonfuls of themixture into the pan. Make sure rhere is a slice of apple incach pancake. Cook until the top bubbles on each pancake,then turn and cook until golden brown.

Serve as a snack with margarine and sugar. Beautiful!

B o n A N A s a N D A p p L E sG O N E A F U N N Y C O L O U R

To stop the d iscolour ing on bananas and apples,

splash some lemon ju ice over the top of them.

156


Ploughman's PikeletsAnotlter quick campfire snaclz that is simple to make and quite

fiiling. A good olrc to giue rha leids.

Ingredients2 eggs1 pannikin of milkA few good spoonfuls of sugar11lz pannikin of self-raising flourA couple of pinches of salt

How to do itBeat eggs, add in milk, mix well. Add sugar, flour, salt andblcnd to a smooth mix tu re .

Hang pan over coals and heat, melt in a couple of spoonfuls of

margarine. When hot add spoonfr-rls of mixture and cook until

top bubbles. Then turn.

Serve when cooked golden brown on both sides.

Try with margarine and jam, or GoroeN Svnup S,qucr.

L57

S O M E T H I i l G T O S W E E T E T I Y O U U P

Twelve Gallon BunThis ain't so sexy and it ainl gonna hurtIf your feelin' a bit pechy or perhaps a bit of shirtYou could open aban or just prop for a while

Just read on a bit hnd giue us a smileStart mixin' and stirrin', the drurnls ready for worhIt smells real good, dont drop it in the dirtSlam a bun in the ouen-Hey mate it sure worhs.

IngredientsU2pannlkln of mashed spuds L/zpannlkln of mllkSome sultanasV2 pannlkln of sugar

How to do itChuck some real good coals into the bottom of your drum.Mix up all the ingredients and put into a cake tin, orsomething similar, but dont forget to smear it with somemargarine first. Cook it for about 20 minutes. Keep a checkon it and your fire, it is important.

\When itt done and is still hot, smear the top with somemargarine and sprinkle some sugar on it. Then hop into it.

1 pannlkln of self-ralslng flourBlt of salt

158

Soaking The Meat & Sauces

S O A K I N G T H E M E A T & S A U C E S

MarinadesYou'll o.ften hear cnntpers or httnters talking about soaleing meat for acouple of hours or ot,,ernigltt. T'he technical namefor the mixturethat tlte meat is soaked in is ,t "mdrinade", and the process is calledmarindtirtg.

A few things happen to the meat when it is marinated. Firstly

the marinade adds moisture to the meat. Secondly, the flavour

of the ingredients are absorbed into the meat and thirdly, theacids in the mixture tenderise the meat.'l-he

marinades can range from a bucket of salry water to acomplicated mixture of spices, wine and sauces.

I have included a couple of these marinades to give you a

guide, but just about anything can be used that you normallyflavour your cooking with.

Thc time needed for your meat to soak in the marinade canrange fiom several hours to a couple of days, depending uponage , size of the cut, and how long you are prepared to wait to

M ' c E A N D

Get some mustard

paste. That' l l get

A N T S A P R O B L E M

and v inegar and make lnto a

r id of them.

161


Barbecue MixtureIngredientsl/q pannikin of vinegart/Z pannikin of Worcestershire sauceL/2 pannikin of water1/2 spoonful of margarineL/2 pannikin of mustard1 small diced onionA few good spoonfuls of margarineA few good shakes of garl ic granules

A couple of drops of Tabasco sauce

How to do itMelt r'argarine ancl mix in all other ingredients in a containeriarge enough to holci mear ro be soaked.

Small-game MixtureIngredients2 pannikins of red wine2 pannikins of waterA pinch of saltA couple of good spoonfuls of Worcestershire sauce

How to do itMix all ingredients together and pour over game such asrabbits, c lucks, pigeons, crc.

L62


Bread SauceIngredients1 pann ik in o f mi lk1 pannikin of breadcrumbs

1 small onionHandful of plain flour

How to do itln a saucepan cook the whole small onion in the milk untilsoft. Put in the breadcrumbs to soak. Beat up with a fork,acld a good pinch of sal t , and let boi l .

Serve Bread Sauce on the side with Roxr Couwrny prGEoN orother bircls, and eat with roast spuds for an unreal meal.

Dead Horse SauceThis is bettcr thrtn winning tha Melbourne Cup at Flemington. Justtltrou, it luer )tour stedk and let it ooze ouer and into the grauy. Then/et -your rutttes anguish ouer tlte /ook and taste. But if you wllnt to,giuc

'ern some. Be ueryt ygfyssrrt.

Ingredients1 small can of tomatoes A couple of good shakes of pepperA couple of big spoons of oil A couple of good shakes of garlic granulesA good pinch of salt

How to do itMake sure the rolnatoes are bashed real fine, or to a pulp.Chuck the whole lot of ingredients into a saucepan or billy andcook it for about half an hour or so. You can give it a stir orru'o if you feel like it, don't let it burn.

Serve either hor or cold. There is enough Dead Horse here foryou and three of your rnates.

163


Golden Syrup SauceT here\ d/ways one in the cdrnp with a sweet tooth s0 sweeten her up.

Yott netter know, it t'ould be the rnabings oJ'a loue/yfrierudship.

IngredientsA couple of pannikins of water2 spoonfuls of matgarine2 good spoonfuls of golden syrup

How to do itMix the ingredients together in the camp oven and bring to theboi l . S immer for 10 minutes.

Try simmering dumplings (Lneo Sr,ryrRs recipe) in the sauceand serving in a bowlwith cream, i f available. And see whathappens.

Also serve wtth Muc; or Mucr, Prctucuu,tN's PIKELETS, or the like.

r-l l-1

fifrE#U'?jrii1{ l.-[ J | $ 1 B p { l I E T R t D o F r H A r r o o r H A c H Ewrc,frfrl@-Look

straight ahead. Curve your fingers and with finger

tips press the point at the bottom of your cheekbone in a

di rect l ine f rom your pupi l . Hold gent ly for one minute. l f

this doesn't work, go to the dentist and get it r ipped out.

L64


Mallee SauceEuer-ybody needs rt s,tuce with some grunt in it, especially to go tuithsome of-tlte rouglt ntea/s th'tt dre cooked ouer our campfres. Thissrtttcc is ns toztglt rts tn oltl rnnl/ee root.

Ingredients1 spoon of margarine1/q pannikin of vinegart/z pannikin of tomato sauce2 spoons of lemon concentrate1 pannikin of water1 good spoonful of instant coffee powdert/z pannikin of Worcestershire sauceL/z pannikin of sugar

How to do itMelt rnargarine in a pot and add all the other bits. Stir welluntil the sugar is dissolved. Bring to the boil.

Shif t pot to the side of f i re i f possible and let i t just bubbleawav for 5 minutes or so. Then pour it over the super-beautn-real yorive just cooked.

165


Mushroom SauceTltis is idea/.for smotlterirtg tltose hot rissoles you'ue just cooked.

Ingredients2 good spoonfuls plain flour1 pannikin of water1 crumbed beef stock cube1- small onion, chopped fine1 x 19Og can mushrooms

How to do itIn the drained frypan partly cook onions, add flour and stirconstantly. Gradually stir in water, stock cube and maintainstirring r-rntil mixturc boils and thickens. Add mushrooms andstir until mushrooms are heated through.

Serve as B,tLts Awo Musutrs or on top of any other meal you'vegot hot, and try i t wi th peas or beans and scones.

Scrub RelishIti jtut what Tott need to giue your meat /1 gentle help-along in the

flauour department. No, I don't rea/ly mean that, but it helps.

IngredientsA small amount of jam, preferably plum but anythingA good splash of Worcestershire sauceA couple of drops of Tabasco sauceA good slurp of tomato sauce

How to do itWith your fork, and on the side of your plate, mix all the bitstogethcr into a paste. It don't look too good mate, but trustn"re.

' l 'hen smother your meat with the paste, and enjoy.

166


White Sauce'I'his

rec:ipe is quite adapmble anr/ can be used for Steamed Fish andother tautnlising meals yt,tt cnn bash up.

Ingfredients1 bit of margarine2 spoonfuls of f lourDash of milk

Splash of water

Pinch of salt

How to do itMelt margarine into a por or a saucepan and add flour. Stirrvell until smooth. Put ir"r rnilk and water and give it a goods t i r u n ( i l i t ' s b o i l i n g .

Clook for 5-7 minures and chuck in some salt to give it a goodtaste.

A diflerent idem is ro pLrr in sorne grated cheese and stir unrilthc cheete is me l rcd .

F.speciallv good served over Srn,cueD F6n.

L67

Weights And MeasuresVOLUME

lmper ia l

i fluid ounce2 f l oz4 l l oz5 il oz (t/q pint)6 f l oz8 f.l. oz10 fl oz (I/z pint)75 fl, oz (3/+ Pint)20 f l oz (1 pint)

WEIGHTlmper ia lI r-tz2oz4 oz (t/a l$78 oz (t/2 16112 oz (3/al$)16 oz (1 l b )32 oz (216)

LENGTH

Inches

IL

345('l

cupl,/g cupI/4 cupr/2 cup5/s cup3/q cup

1 cupI t/4 cups17a cups21/2 cups

Metr icl 0 o

5 5 o' - b

115 g) ) 5 o

340 g455 s905 g

Metr ic

30 ml55 ml

115 ml140 ml170 ml225 ml285 ml425 ml570 ml

" : incll' -

footoz: ouncelg: pound

mm) 5

5r76

102127r52

lnches mm

7 r788 2039 229

10 25411 27912 (1 foot) 305

168

This book

was knocked together out of a swag

of tasty bits and pieces-deeply embedded in

various computer discs and dubious documents

scraped from the culinary bench top

of the far-from-ordinary author

Herb (how'd ya he?) Lummis.

fle's got to be a better cook than he is a speller

- try him on Worcestershire sauce.

All the typographical tidiness here visible

is the work of Shirley Williams. And as usual

we Sot the right design nudge at the right time

from our mate, Jimmy.

The illustrations flowed from the fine fingers

of the vegetarian illustrator, Debra Hill,

while the editorial challenge

of bringing out the besl of Lummo

was the work of Christine Flvnn.

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M0ST Efficient

Over f OO basic bush recipesfrom Lummo, lvlaster Chef of Ocker Tucker

C a u p O v r r u Q u a r L 3 S r n a y L e n s C H o p s

S u p e - B n a u r V e c E M r r r S o u p

D e r u p B n & J o n r u r u y C a x B

R o e s r U T D E R G R o U N o l l l u r r o N

D B S p E R A D o S ' c E T T I e . ' U r v c n y B E A N s

B r o o D r E D D o c s . - . C a n p I n B B n n ?

F r s H I n A H u e c e p

D e e o H o n s e S e u c B

B r l l y B B B p T r e

B u l l S L e e s

R o o T E N D E n L o r w

P a u - F R I E o S n a x n

'B loody beaut i fu l ! '- Lummo

P R I M A V E R A

r s B N 1 - 8 7 5 3 6 E - 0 7 - 8

ililtililililruililil

cooking rabbit on a shovel: aussies cooking around the campfire

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