Cooking Rabbit On A Shovel: Aussies Cooking Around The Campfire

Rabbit on o Sfr oael
Aussies cooking
around the
campfire
P R I M AV E R A
Rabbit
on o Shoael
by
Lummo
Aussies cooking
around the
campfire
PRI MAVERA
CONTENTS
G day! Lummo
'Welcomes
You
Tuckerbox & Gear
Lummo's
'luckerbox
Thckerbox Contents
Fresh Thcker
Bi ts And Pi eces You May Need
Carnp Ovens
Davo' s Dunny
Fami l y
Jewel s
Pursc
Twel ve Gal l on Oven
But Can You Boil That Billy?
Cooki ne Wi th Coal s
Basi c Cooki ng
To Boi l That Bi l l y
Maki ng Bi l l y Tea
Have A Go At These If You're Desperate
Bushi es' Pi zza
Dcsperado S' getti
Hai r Of The Dog
Jackass
FIaps
' Ungry
Beans
Wel sh Rabbi t
Damper & Dough Stapl es
Aussi e l )amper
Fri ed Dampcr .
Lead Si nkcrs .
Qui ck
Damper
Gl ennas t i c ks . . . .
Bushi es' Fr i edScones . . . .
Edward Ri ver Scones
Farmhouse Scones
5
6
7
O
10
l l
t 2
T3
r 7
18
20
21
) 5
26
27
27
2B
2B
1 l
32
32
) )
34
35
36
37
C O N T E N T S
f)amper & Dough Staples
(continued)
Johnny
Cake .
[,ummo's Yam Rocks
Puf rel oons
Unreal Fi l l i ngs
Soups To Sit Back And Sip On
Bi l l y Beef Tea .
Myers Creek Moosh
' Roo
Thi l Soup
Supa Beaut Vegemi te Soup
Eggs To Bet On
Aussi e Omel ette
Bi rds' Nest s
Chook In Scrambl ed Eggs
Fried Bread That's Different
Rcd Chooks
Red Sunri se
Your Rabbit-Cooking
Him Up
Rabbit On A Shouel-Song
The Rabbi t
Ci rcl i ng The Rabbi t
How To Humanel y Ki l l A Rabbi r
Ci utti ng And Ski nni ng A Rabbi t
A Rabbi t C)n A Shovel
French Rabbi t A La Fai r Di nkum
Jugged
Hai r
Pan-fried Rabbit In Graq,
Rabbi t From The South
Rabbi t Has Been Fl attened
Rabbi t Kebabs
Roasted Underground Mutton .
Sr i ck Rabbi r
Swaggie's Rabbit Stew .
Two-day Rabbi t
3B
39
40
4 l
. +>
46
4 /
45
5r
52
53
53
. >+
55
56
57
5B
\ l l
60
62
63
64
65
66
67
6B
69
70
7I
72
Yabbies & Crays
Murray Cray Gri l l ed
Yabbi es In Sauce
Fish-Cooking Up Your Catch
To Ski n And Fi l l et A Fi sh
A Fi sh In A Hubcap
Baked Fi sh
Camp Oven Cod
European Carp In Beer
Fi sh Fri ed In Bacon
Fri ed Catfi sh And Chi ps
Murray Cod In Coal s
Steamed Fish In \Xltrite Sauce
Sunri se Tl our
Sweeny's Fish In The Mud . .
Waterhole Fish
Birds-'Wild & Thme
Camp Oven Sunday Chook
Wild Fowl Stew
Bazzis Pan-fried Duck
Bi dsey' s Crumbed Wi l d Duck
Roasted Wi l d Duck
\Wild
Duck Stew
Ri ver Bank Pi geon
Roast Country Pi geon
Camp Oven
Quai l
. .
Quai l
In Bacon
Squatter' s Gri l l ed
Quai l
Meat-Mild & Game
Bul l Sl abs
Bul l y Buttock
Bush Steak In Batter
Down-under Steak
75
/ ()
79
80
B1
R)
B3
84
B4
85
86
87
BB
89
92
93
94
95
96
97
9B
99
r 00
101
r02
105
106
r07
108
C O N T E N T S
Meat-Mild & Game
(continued)
Roughi n' l t St eak
Stump Meat
Buffalo Steaks
' Roo
Tcnder Loi n
Jol l y Jurnbucks
Stray Lamb Chops
Veni son Steak-Bi te Si ze
Veni son Steak-Cl i ant Si ze
Sambar Stcw
A Real Different Meal If You're Daring
Achi l l es Eel
Mal l ec Stew
Pan-fri ed Snake
Pi t-roasted Pi g Or Goat
\Wi tj uti
Crubs
The Ol d Snags & Mi nce
Bl oodi ed L)ogs
f)rover's Dog
Toad-i n-the-Hol e
Bal l s And Mushi es
Ci ant Veni son Burgers
Meat Loaf And Fri ed Damper
Mi nce Parcel s In Foi l
Mushies & Vegies
Mi dni ght Mushi es
Pan-fri ed Mr-rshi es
Vegic Kebabs
Wi l derness Vegi es In Coal s
Spuds
Bel l Spuds
Bul l ocky Brcad
Dydi s Savourl . Spud Cakes
109
109
110
111
t 12
113
r 14
115
116
119
120
t2r
122
r23
r 26
r 27
t28
129
130
1 J r
r32
134
r35
r36
r36
138
r39
r40
Spuds
(continued)
Mi cks Spuds
Mock Fi sh .
Roasted Spr-rds In Foi l
Spud I ' i c
Unl ucky Hunter' s Respi te
Re-cooking Leftovers
Feathered Fi.sh
Jaffles
In Coals
Paddy's Fish Cakes
Modern Swaggie's Leftovers
Something To Sweeten You Up
Camp Oven Bread Puddi ng
Cowyard
\Whackers
Dol l y Vardcn
Hungry Campers' Pancakes
Mug Of MLrck
C)utback Fri tters
Ploughman's Pikelets
' l wel ve
Gal l on Bun
Soaking The Meat & Sauces
Mari nades
Barbecue Mi xture
Smal l -game Mi xture
Bread Sauce
Dead Horse Sauce
Gol dcn Svrup Sauce
Mal l ee Sauce
Mushroom Sauce
Scrub Rel i sh
\X/hite Sauce
'Weights
& Measures .
r4l
I 4I
r 42
143
r44
t46
I 4/
r48
r49
r 5)
r52
r53
r54
r55
r56
r57
158
161
162
r 62
r63
t63
I
()4
l b )
r66
r66
r 67
l 68
G' DA Y ! L UMM O WE L COME S Y OU
G' day! Lammo Wel comes You
As 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 them
not 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 the
gear and equipment that is auailable to us today. And knouing a
little bit about cooking tuould haue made lfe
just
that much easier.
\When
I fi rst thought of wri ti ng thi s bush cookbook i t was my
ai m to hel p some of the peopl e who l i ke to go bush, to gi ve them
a few ideas and advice that I have received over the years.
The reci pcs, advi ce and di recti ons i n thi s book wi l l hel p you Bush
Cooks i mprove the standard of di shes you prepare whi l st i n the
bush. If you follow this advice then at least you will have the
suppl i es and the gear needed to serve up a pretry good meal
whi ch, wi th practi ce, shoul d be as good as you woul d get at
home. Of course how i t turns out i s compl etel y up to the cook
and the cook i s onl y as good as hi s fi re.
I nrust thank the many peopl e who have hel ped me make thi s
book possi bl e.
' fhe
fi shermen and cattl emen from the Northern
Terri torl ' , the shearers' cooks, the mountai n men and hunters
from the Victorian Alps, the drovers from Central Australia, the
fishermen fiom the mighry Murray River and, of course, the
numerous others who spend al l thei r spare ti me i n our preci ous
bush: they have sharcd thei r experi ences, and were wi l l i ng to l et
me use thei r i deas and advi ce.
These peopl e have made bush cooki ng an art, and thei r reci pes
whi ch I have i ncl uded i n thi s cookbook are tri ed and proven over
many campfi res. So Lummo wel comes you to have a go ar bush
cooki ng.
It is nry hope that these recipes will be tried and proyen oyer
)/our
campfire 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
r-dr['h
a M a
l f f Et r r or t cE
t o ALt
c Ar PERs
@
All you
bushies
and campers
alike
Do us a favour
and keep
the bush Right
Throw your
cans and rubbish
in an otd
ptastic
bag
You can
put
it in the boot or use it as a swag
Then
take it alt home
and do the right
thing
Chuck it in the house
rubbish
or in the big
green
bin.
T UCK E RB OX A ND GE A R
Lummo' s
Tuckerbox
Make it yourself No tradesmani skills required. It is 2'
3"
long by
1' 3" high and 1'
3"
wide. And it is made out of chipboard.
Ingredi ents
Chi pboard-1/2" i s what I use
Some 1" nai l s
One 6m l engt h of 1" al umi ni um angl e i r on
some
1/2"
chi pboard screws
Two
good
hi nges
Two
good
carryi ng handl es
A
good qual i ty
chest l ock
How to do i t
Fi rst of al l , make a compl ete si x-si ded box, wi th no openi ngs,
wi th your gl ue and nai l s. Then measLl re down from the top
about 2 i nches and cut the l i d off as one. Thi s makes for a ni ce
fi tti ng l i d. Add two good hi r-rges and screw on. Then pai nt
the box. I pai nt mi ne wi th outdoor fence pai nt. Cover al l the
edges wi th the al umi ni um angl e wi th screws. Add to each end
rwo carry handl es, and add the chest l ock to the front to keep
i t l ocked and the mi ssus ot-tt.
The whol e box shoul d cost no more t han about
$30. 00,
and i s
good
and sol i d. I' ve had mi ne for a coupl e of years now and i t
has seen many a rough tri p.
Gi ve i t a go. It' s easy to do, and they l ook good.
\When
you return home after your tri p, try to restock your
tuckerbox as soon as possi bl e, so that you can be ready for your
next time away. Don't forget to keep your box locked so your
mi ssus can' t get at i t when she runs out of provi si ons i n the
ki t chen.
5
T UCK E RB OX
A ND GE A R
Tuckerbox
Gontents
The lisr of goodies in Luuuo's Tucrznnox is perfectfor all nips-
eitber a weehender or an extended stay. The tuckerbox, when
carefully packed, contnins all the ingredienx you needfor the recipes
in this cookbooh.
Tucxen
1259 sal t
5Og pepper
5009 sugar
1kg pl ai n
f l our
1kg sel f - r ai si ng f l our
1kg cor nf l our
2 x 1l t l ong- l i f e mi l k
3OOg t i n
powder ed
mi l k
2OO
g
condensed mi l k
1OO tea bags
250
g
tea
2OOg i nstant coffee
750 ml cooki ng oi l
5OOg dr i ppi ng
25Og baki ng powder
6Og cur r y
powder
3709 Gr avox
3O
g
mustard
5OO ml vi negar
Smal l
j ar
mi xed her bs
1
pkt
sul tanas
Gel n
Rabbit on a Shovel cookbook
6
pannikins (large
tin mug)
6 knives, forks, spoons
6 tin
plates
1- large fork
1 can opener
1 egg flip
1-
grater
1
packet
meat skewers
6 x 5Og pkts
dri ed
peas
6 x 2Og pkt s
dr i ed beans
2 x 3509
pkts
i nstant potato powder
2 x 19Og t i ns mushr ooms
150
g garl i c granul es
2
pkts
dri ed oni ons
4 pkts
Cup of Soup
600 ml tomato sauce
25O ml Worcestershi re
sauce
5Oml Tabasco sauce
1 can t omat o
j ui ce
15Og st eak sauce
2OOml soya sauce
Stock cubes: chi cken, beef, oni on
250 ml l emon concentrate
5OO
g
i ar
Vegemi te
1 ti n
gol den
syrup
1
j ar
peanut
butter
5OOg
j ar
honey
1.
j ar j am
1 carton matches (Greenlites)
1-
packet
mosquito coils
1 roll garbage
bags
1- roll aluminium foil
Freezer bags
1- scouring cloth
50 ml detergent
6
I UCK E RB OX A ND GE A R
Fresh Tucker
FRESH MEATS
The
followingfesh
meat supplies are only a bachup,
just
in cttse
)/ou
canT 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 Ghi cken
Pi eces
Mi nced meat
How to choose
$ood
meat
The
j oi nt s
shoul d be a ni ce shape and a br i ght col our .
Mut t on i s a l i ght er col our t han beef . The meat shoul d not
be wat ery or f l abby. The f at shoul d be wel l mi xed i n wi t h
t he l ean-i F t he meat has t oo much f at i t ' s a wast e when
cooki ng, and real l ean meat has l ess val ue when cooked, so
rry ro ger some meat whi ch i s bet ween f at and l ean.
How to choose a chook
I f you' r e i nt o buyi ng chooks, her e ar e a coupl e of t hi ngs t o
l ook out f or. Young chooks have l i rnp cl aws, and no spurs
on t hei r l egs. Chooks wi t h dark col oured l egs shoul d be
roast ed, and t he l i ght -f eat hered vari et y are i deal f or boi l i ng.
Don' t f orget t o t est t he breast bone, i t shoul d be sort of
pl i abl e, and I l ove chooks wi t h pl ump br east s.
What about a t urkey
\ Wel l ,
what about i t ? I t ' s eyes shoul d be f ul l and bri ght . I t s
f eet and l egs smoot h and bl ack, and wi t h short spurs.
7
T UCK E RB OX A ND GE A R
FRESH FI SH
This is
for
the blohes who haue been away all weekend and played up
like hell and didn\ catch anythingfor obuious redsonl So on tbe
way 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 eyes
should be clear, full and bright. The scales should be intact. It
should smell alright. The smaller fish are usually better.
FRESH FRUI T AND VEGI ES
Either at horne or awlUl euerybody needs their uegies, euen the old-
timers used to eat their
yams
and berries.
Bananas Tomatoes Carrots
Appl es Potatoes Oni ons
How to handl e fresh Yegl i es
Fresh vegi es, as you know, are perfect wi th al l di shes you bash
up at home or i n the bush. But there are a coupl e of rul es to
follow. Always use them as quickly as possible. If refrigeration
i s a probl em, try to keep them i n a cool dark ai ry pl ace. \7ash
them properl y, boi l them qui ckl y wi th the l i d on, and strai n
them as soon as they are tender. Don' t forget to use the
vegetable water for making sauces and grar,1r.
FRESH PROVI SI ONS
These.fresh prouisions uill certainU htlp add uariety to your main
dishes and should last a
fair
time without refigeration.
Bread Cheese Grumpets
Marlarine Eggs
8
T UCI ( E RB OX
A T D GE A R
Bits And Pieces
You May Need
UTENSI LS
When
you're autay
fom
home, you need afew comforts. Here are
certain pieces of equipment tahich are
fairly
important and others
which are well-and-truly needed.
Shovel
Water bucket
Axe
steel tripods
Chaingaw
Fire stakes or
Rabbit traps
Star pickets
Hooks
Jaffle iron
Lenfths of chain
Grill
Gamp oven
Bush frypans
Ei l l y
Saucepan
Toastlng fork
Cake Tin
9
T UCK E RB OX
A ND GE A R
Gamp Ovens
There are nto hinds ofcamp ouens. Thefrst hind is madefom
thich hearyt cast iron)"d it secondfoi 2mm spun steel.
Cast-iron ovens are somerimes called Dutch Ouens. The mosr
famous Australian cast-iron oven is called a Furphy, and is
made by the family-owned Furphy foundry in Shepparton,
Victoria. This foundry also achieved fame with its Furphy
water carrier which accompanied our soldiers to the Middle
East during the First'World
\War.
The Furphywater
carrier was
hauled from camp to camp by horse-drawn carts, the drivers of
which were renowned for the gossip they carried along with the
water. And this is how we gor the Australian saying: a bit of a
f"rpht,
meaning rumour or false reporr.
The steel oven is called a Bedourie oven, and was invenred by
some stockmen in the south-west
Queensland
town of
Bedourie. The advantage of the Bedourieover the Furphywas
that you could put the Bedourie on a packhorse and if the horse
bucked and threw its pack, the steel oven didn't break like the
old brittle casr-iron pots did.
Both ovens are used interchangeably
these days, although some
cooks would prefer that the Bedouriewas made of
3 mm rather
than 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 Dunny
Euerybody has to go at some stage, and this dunny is a beauty. It
doesn't cost much, is easy to mahe, takes up no roont and is portable.
Euerl,body wlto goes bush shou/d haue one.
Ingredi ents
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 nut s & bol t s
4 x star steel
pickets
Some canvas
How to do i t
Thke the chipboard and round off the outside corners. \flith
your
j i gsaw
cut a hol e i n the mi ddl e about the same si ze as the
pan seat i n your house toi l et.
Cut one end of each of your 33 mm square steel tubes at 60
degrees and wel d onto the mi ddl e of the 40 mm face of the fl at
st eel bars. Dri l l 2 hol es
(18mm)
i n each end of each f l at st eel
bar and bol t to seat equal di stances apart.
Fi t your smal l er
(25
mrn) removabl e square sreel tubes, as
removabl e l egs. Pai nt to weatherproof.
How to use i t
Dig a hole in the ground approximately 18 inches deep and
place portable dunny above. Belt in 4 star pickets and affix
some canvas around.
Then use as required.
W'hen leaving yoLrr campsite, don't forget to fill in the hole.
LL
T UCK E RB OX
A ND
GE A R
Fami l y
Jewel s
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.
l ngredi ents
One bi g red
' Roo
1- bootlace
A st i ck (about
1" t hi ck)
1 billy of tea-leaves
& sludge
Handful
of cooking
salt
1 yonnie
or stone (about
3" across)
How to do i t
When
ski nni ng
offyour
' Root
scrorum,
i ncl ude
a 4_i nch
di amcter
of bel l y ski n.
when the scrorum
has been compl etel y
removed
turn i t i nsi dc
out and pl l cg a goodround_yonni .,
or throwi ng
srone, i nsi de
the
harr
part of the bag. Pl ace
the pi ece of wood
thi ough
the openi ng
and down to the srone.
Al l ow
i t to.dry
qui etl y i n. a suspended
venti l ated
spot, wi th a
pi ece, of stri ng ti ed outsi de
."i :h.
bag and
"ro,r' d
th..top
of the
y.:nd.
Rub i n a good handful
of co6ki ng
sal t before
d.vi ne.
When
dry, remove
all fat from
the skin
"id
r.-o,n.
rro,i.-
'
Tanni ng
can commence.
-Thnni ng
can be done several
ways.
Here is a favourite
way.
Gather
"ll
yo,r. rea-leaves
"r,d
,luie"
".rd
place into a billy. Place the skin in ,h. bitty
",-,d
1.",r. fo,
j"*..t
r,
sr i r r i ng
up ar l easr once a day.
Remove
skin from the
b.illy and dry slowly, constantly
rubbing
ro
make
ski n soft. careful l y
cut sl ots i nto
,(i n *h.r.
,ri . ,,ri "g i r",
been ti ed. Pl ace a bootl ace
i nto the sl ots, i n and out to -"k".
"
{."*.rlrj.rg_,
and reverse
the hair to the outside.
By this ,i-. i.
shoul d
be l ovel y
and soft and pl i abl e.
I tel l you what-whe?.,y:"
gi ve thi s purse to your l ady
to put her
small change
in she will be as pleased
",
pr.r.h. If she doe'snt like
i t' keep i t-foryoursel f,
because i t wi l l b. or. of the u.rr,ou"..o
pouches
thi s si de of Myers
Creek.
L2
I UCK E RB OX A ND GE A R
Twel ve Gal l on Oven
My old dad who was born at the turn of the century used to use this
type of ouen to cook in, especially wlten we went up to tlte riuer. We
belieue 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?
l ngl redi ents
L2
gallon
drum
(empty)
with the top cut out
A bit of flat tin or
plate
for a shelf
A bit of flat tin or
plate (hinged if you want) for a door
4 l egs
(i f you' re
seri ous)
How to do i t
Get your drum and cut the top ri ght out.
Lay the drum on i ts si de. Get a bi t of fl at pl ate for shel f to
cook on. The shel f shoul d be posi ti oned about hal f-way up
the drum. On the top of your drum
(whi ch
i s l yi ng on i ts si de)
punch hal f a dozen or so hol es, to l et out the smoke.
If you are real seri ous about your oven, as my dad was, you can
weld four legs onto it as a stand. You can also hinge a flat piece
of steel onto the front for a door, oryou can
j ust
l ean a pi ece of
steel over the front opening-either way works good.
Now that you have done all this, it is importanr before using
your drum to cook i n, to make sure you gi ve i t a good burn
out fi rst, to get ri d of al l the oi l and rubbi sh.
Shove i n your cake or scones or your Twewn G.attou BuN, and
shut the door and l et nature do i ts work.
13
But Gan You Boi l That Bi l l Y?
r{F}l
r-
d w
I J E[ euaH
GLt Ar r R
EW
Your forks and spoons in
your
tuckerbox look dull.
Well, get
a bucket and chuck in some water and a
handful
of salt and a bit of tin foil rolted into a
ball. Put in the forks and spoons and leave them
there for about an hour. Wipe clean.
8 UT CA N Y OU B OI L T HA T B I L L Y ?
Gooki ng Wi th Goal s
A
few
pointers
for
the beginners and maybe a couple of hints
for
those
who think they know what they're doing. Campfire coohing is an art
perfected by practice, and by learningfom
J/our
mistahes and not
repeating tbem. It is quite simple really. Once yoube learnt to light
afire you neuerforget, tuhether
ltou're
camped in tbe outback, on a
riuer bank, by a lake or high in the 777ssns4in5-the principles are
the same. The wood might be dffirent, some uery/ dry and easy to
light or some wet and therefore ex*emely dfficult to get a
fre
to
catch. But remember,
perseuerance
normally wins.
How to do i t
\W4ren
cooking over a campfire, never cook over flames-the heat of
the fire is too variable, hard to control and smoky. Build your fire
up and l et i t burn down to a bed of coal s. Wi th experi ence gai ned
from many an outdoors stay, beginners will come to associate bush
cooking with fire coals that have burnt down to a dull red mounG.
Most devotees of campi ng al ways rel ate to si tti ng around a bl azi ng
campfire with a mug or bottle of their favourite beverage in their
hand, but this type of fire does not lend itself to successful campfire
cooking, and is the reason why most experienced campers and
bushmen do not cook over the mai n fi re but have a separate cooki ng
area.
Thi s usual l y consi sts of ei ther a hol e that has been fi l l ed wi th coal s
from the main fire and is continually fed with hot coals, or a totally
separate fire that is kept alive with larger logs and stumps to provide
a very hot bed of coals. Coals give out a more even heat, maintain
that heat for a l onger peri od, and are not as suscepti bl e to the wi nd
as a blazing fire.
Your Bushman's Pan cooks best over coals. The old camp oven gives
the best results when placed on coals with a shovelful on the lid.
Toast cooked over coals gives a more even result. Your Twr,rvn
G,qu-oN OvEN cooks best with coals put in the lower part of the
drum.
Ifyou have a good bed ofcoals to cook over or in, then as the saying
goes,
'A
poor cook always blames his fire".
L7
B UT
CA i l
Y OU
B OI L
T HA T
B I L L Y ?
Basi c
Gooki ng
You re probably
a good
f
sherman,
shooter,
footballer,
cricketer
and
louer.,
But c(tn
Jou
cook?
you
said
No!! Wll read
on. Here are a
fetu
basic recipes
you cAn ledrn,
either
in the bush or o, ho*r,.
BOI LED
SPUDS
lngredients
1
good-sized
spud for each person
Some salt
Water
How
to do it
Peel
and rinse
the.spud
a' d cut into smalr
pieces.
put
into
a
saucepan
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 of
margarlne
or cream,
a dash of pepper.
Mash thelot
with a fork
or a masher
until nice
and ,-ootL
Then
serve.
FRI ED
SNAGS
l ngredi ents
3 or 4 snags for each person
A little
margarine
How
to do i t
Cet your frypan
ni ce and warm-to_hot.
put
a l i ttl e
margari ne
i n to.mel t,_i ,"p
l " the snags,
turni ng
often to make sure
of even
cooking.
\7hen nice
andLro*,,
o.r"rh.
outside,
check inside
by cutting-when
colour
is light
brown
they,re
iorr..
-
18
B UT CA X Y OU
SOFT.BOITED EGGS
Ingredients
l. egg for each
person
Water
B OI L T HA 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. Check
your watch. Let simmer for 3 minutes rhen remove and use.
To Heno-Borl Eccs: Simmer for 10 minutes.
Ec c s HEL L c RAc r ( ED
When hard-boiling an egg, if the shell cracks
put
a small
pi nch
of sal t to the crack, thi s wi l l hel p to stop the shel l
from cracking any further, but if it does, throw it away
and
get
another egg.
19
B UT CA N Y OU E OI L T HA T B I L L Y ?
To Boi l That Bi l l y
Wlteneuer tae get our campfre going out in the bush I am
constantly being asked hota to make the
fire
stakes which I use,
and which ouer the years haue helped to cook man)/ a good meal
and boil m/ln)/ d good breu of bilQ tea.
How t o do i t
'l-here
are many ways of holding that billy or frypan over the
campfi re. Here are a few i deas:
FI RE STAKES
You need two star pickets with rwo lugs welded on them at the
top. They are dri ven i nto the ground, wi th another star pi cket
resti ng across the top and si tti ng i n the l ugs. Then you need a
coupl e of l engths of chai n to hol d frypans or bi l l i es.
Another way i s to have
j ust
the two star pi ckets wi th a further
star pi cket resti ng across the top i n the sl ot provi ded.
STEEL TRI POD
There are several other ways of hol di ng that bi l l y and the most
popul ar i s the steel tri pod. These can be ei ther made or
bought, and come i n vari ous di fferent hei ghts and wei ghts,
dependi ng on your needs.
COLLAR AND ARM
Another popul ar hol di ng devi ce i s the col l ar and arm. It i s
usual l y a star pi cket wi th a steel col l ar and a swi ngi ng arm.
$Thatever device you use, make sure it is strong and
dependabl e, so that i t wont col l apse and spi l l your tea or cause
a seri ous burn.
20
A UT CA l { Y OU A OI L T HA I B I L L Y ?
Maki ng Bi l l y Tea
There are man! wals and indiuidual styles of mahing bilfu tea, but
basically it inuolues the heating of taater oaer A campfre in a
container suspended by a wire handle
(bilu,
and when the water is
boiling adding a handful of tea-leaues.
How to do it
The tea is urged to the bottom of the billy to draw by several
methods. One is to hold the billy by its handle and swing it in
a large circle, at a high rate of knots to force the leaves to the
bottom. Thpping the side of the billy is another method to
make the leaves settle.
The flavour of the tea can be added to or altered by stirring
with a green gum stick or tossing in a couple of green leaves.
Sipping from a pannikin of steaming billy tea, in front of a bed
of red campfire coals, long after the sun has set, in the peace
and quiet of the bush, is a pleasure to be re-lived.
2L
Dr nr Y aoAP
To stop soap
getting
dirty while out in the bush, cut the leg out of
your
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 These
l f You' te Desperate
HA V E A GO A T T HE S E I F Y OU' RE DE S P E RA T E
Bushi es' Pi zza
Tb end a hard day in the bush there is nothing better than to sit bacle
in
font
of the campfre with a nice midnight snack and a nrp of
billy tea.
Ingredi ents
Crumpets, 2 to a
person
Margari ne
Tomato slices Bacon rashers
Cheese sl i ces Oni on
How to do i t
Cut the bacon i nto smal l bi ts and sl i ce the tomato and the
oni on. Partl y cook i n a hot frypan. Then toast the crumpers
and smother them i n margari ne. Pl ace tomato and oni on on
top of the hot crumpet, add a sl i ce of cheese, then add bacon
bi t s.
Pl ace i nto a hot camp oven and cook unti l cheese has mel ted.
I tel l you what, i t' s al ri ght mate.
25
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
Desperado S' getti
This is the tuckerfor the desperate mdn, and its best attribute is that
ir will be hot and will
Jill
th/lt
(mpql
spot.
I ngredi ent s
1 can of spaghetti
4 sl i ces of cheese
4 sl i ces of bread
1- medi um chopped oni on
1 dob of margari ne
1 smal l spoon of curry
powder
How to do i t
l n a saucepan or frypan brown the chopped oni on, ti p i n the
can of spaghetti ar-rd sti r unti l nearl y done.
In the meanti me cook your 4 pi eces of toast and have thern
ready on your
i rl ate.
V' hen your spaghetti i s ni ce and hot sti r
i n the cr-rrry powder. Put the cheese sl i ces on the buttered toast
and pour tl -re spaghetti over.
Thcr r wl sh down wi r h l cuppa r ea.
Do c s H A v I N
R U B B I S H
A GO A T T HE
Si mpl y spl ash some ker o on t he bi n or bag, or squi r t
i t wi th some fl y spray. They hate i t.
26
HA V E A GO A T T HE S E I F Y OU' RE DE S P E RA T E
Hai r Of The DoS
Bir olf colour eh? Rough nighr, must ltaue been something in the
tttckcr, or perhaps the sleep didnT help. Ah uell, this will help picle
))0u
up.
l ngredi ents
L egg 1
panni ki n
of mi l k
Smal l spoon of sugar Dash of btandy
(i f
avai l abl e)
How to do i t
Beat the egg rvel l , then add mi l k and sugar and sti r thoroughl y i n
a panni ki n. Add a touch of brandy i f you can handl e i t.
It' s a bi t hard to put down but hol d your nose, cl ose your eyes,
count to ten, then si p sl owl y. It can' t make you feel any worse
than vou do now
Jackass Fl aps
Thais tlte narne the o/rJ-timers used to call these things, but tue cttll
them bush doughnuts. They don't look much but they're worth a go.
Ingredi ents
A couple of slices of bread
per person A couple of eggs
Enough margari ne and
j am
to sptead A
pi nch
of sal t
t/z pannikin
of milk
L/z
pannikin
of sugar
1 panni ki n of sel f-rai si ng fl our Some margari ne
How to do i t
Sti r cggs, mi l k and sugar i n a bowl . Sl owl y add the fl our whi l e
mi xi ng, then add sal t and mi x i nto a smooth batter.
Di p your
j am
sandwi ch i nto the batter maki ng sure i t i s
compl etel y covered. f)rop i nto a hot pan wi th some margari ne
and cook unti l gol den brown on both si des.
HA V E A GO A T T HE S E
I F Y OU, RE
DE S P E RA T E
' Ungry
Beans
The mealJbr the hungry ones, especiat/y tfyou haue just
arriuec/ at
your carnpsita.
Ingredi ents
1 can of baked beans
1. oni on
2 or 3 rashers
of bacon
1 dob of Vegemite
How to do i t
Di ce the bacon and oni on, then l i ghtl y brown.
Open a can of
beans and ti p i nto saucepan wi th the oni ons and bacon and
heat.
\When
warm add a dollop of Vegemire
and stir well.
When hor, serve on thi ck toast wi th pl enry of margari ne.
Wel sh
Rabbi t
IJ-the rabbits haue been /ucky and won the day, bere's a ud)/ to edt
mbbit uithour a rabbit-Welsh
Rabbit.
Ingl redi ents
1 slice of bread 1/2
teaspoon of Worcestershire
sauce
1 teaspoon ofjam 1/2
teaspoon tomato sauce
1 sl i ce of cheese
How to do i t
Mi x the
j am
and sauces together, spread on rop of the bread
and cover wi rh a cheese sl i ce. Pl ace i n
greased camp oven and
cook unti l bread i s brown and cheese i s mel ted.
Serve hot as an i deal l i eht snack.
28
Damper & Dough Stapl es
\ / 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
Aussi e Damper
This recipe trrilises self-raisingflour to sirnpliJy the dantper recipe.
Ingredi ents
6
panni ki ns
of sel f-rai si ng fl our
1 spoonful of sal t
3
good
spoonfuls of margarine
1 panni ki n
of mi l k or water
How to do i t
Mi x fl our ancl sal t i n a di sh then bl end i n margari ne unti l fl our
mi xture has a coarsc texture. Add mi l k or water and mi x,
addi ng morc fl our and w.arer as requi red to obtai n a sri ff
dough. Al l orv to si t whi l e si des and bottom of camp oven are
rubbed wi th fl our. Pl ace dough i n camp oven and pl ace canrp
oven i n coal s.
Cook for approxi matel y
30 rni nutes. Damper shoul d be
gol den brorvn. Try the knocki ng resr to see i f i t sounds
hol l ow-i f so i t' s cooked.
Absol utel y
del i ci ous rvhen eate n freshl y-cooked
and smothered
wi th margari ne andj am, or when soaki ng Lrp a Srwtcr;rc' s Rqnarr
Srr:w.
31
Fri ed Damper
7'hb h delicious cooleed up in your warm cttmp ouen a/ier mahing
Meat LoaJ.for ronigbti rea.
I ngredi ent s
1
panni ki n
of sel f-rai si ng fl our 1 egg
Pi nch of sal t Some mi l k
How to do i t
Pl ace fl our and sal t i n a bowl , break egg i nto centre of fl our
and mi x wel l . Add mi l k to make a ni ce smooth batter.
When Meat Loaf i s cooked, remove from camp oven and keep
warm. Remove most of the fat and re-heat i n camo oven unti l
t he remai ni ng f at i s bubbl i ng. Pour i n t he dampei mi xt ure,
repl ace l i d on camp oven and cook for 20 mi nutes.
When cooked serve wi th Mur Lon and wi th roast sDuds.
Have a del i ci ous meal .
Lead Si nkers
These dumplings are the pe(ect addition to an! stew. Or they can be
cooked with Got.ttt,N Svnt;t,S,tur:r and eaten as dessert.
Ingredi ents
1
pannikin
of self-raising flour 1.
good
spoonful of margarine
2
pi nches
of sal t Water
How to do i t
Knead margarine into flour and salt, mix with enough water to
make a stiffdough. Roll into balls.
These dumplings can now be added to your stew or Goronu
Svnup S,q,uct, and cooked for about 10 minutes.
32
, O U G H S T A P L E S
Qui ck
Damper
I 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 on
the second night I aent ouer to say G'day and the bloke was cooking
up rhis darnper. I told him what I was abottt and he told me his
recipe
for
the dtmper he was cooking. I asked him where he got it
and he told nte his.f)ther gaue it to him as a boy.
Ingredi ents
3
panni ki ns
1-
good
spoon of
powdered
milk
Some sal t, not too much
Some water
How to do i t
Mi x al l the dry bi ts together and then mi x wi th the water unti l
you get a good sti fTdough. Grease your camp oven and put i r
i n the coal s r-rnti l i t' s hot. Put your dough i n and cook unti l i t' s
gol den brown. Don' t forget to put some coal s onto the l i d of
Ine carnp oven.
Cooki ng shoul cl take about hal f an hour, but keep checki ng on
i t by tappi ng or pushi ng a kni fe i nto the damper.
When i t' .s done, i t' s ti me to smother i t wi th margari ne and
cl ean up the gravy from the stew.
Bur " BRooM
The ol d bushman' s f avour i t e. Ti e some smal l
gr een
br anches ont o a mai n handl e, t hen t r i m of f
the ends for a
perfect
bush broom.
33
Gl ennasti cks
rX/e
were cdmping out of Deniliqttin
and d lady utas doing the
ttoking rtrur/ her husbrtnrJ srtir/,
"Hey
loue, whttt about some
()lennasticks?"
I said,
"What
the he// are theyt" And he snid,
"These
arc her.fauourite uta_y to cook ddmper mix." I said
"OK".
Her name
ttns
(]/en,
and lter ltusbrtnd ca/ls
'etn
G/enndsticks.
l ngl redi ents
Qui ck
Damper mi x (see reci pe)
A
green
sti ck
Some margari ne
Some
j am
How to do i t
Cl ct a green sti ck abotrr
l /2i nch
across and about 2 foot l one
of f a t ree.
Rol l out t he dampe r mi x i nt o a st ri p, say about
9 i nches l ong
ancl about 1 i nch wi de by nearl y
1/ zi nch
t hi ck. Wi nd around
t he end oFt he st i ck,
"si mi l ar
t o put t i ng el ect ri cal t ape on t he
bare wi res ot r
yol rr
t rai l er pul l ".
When you' ve done thi s, hol d the damper over the coal s and
kcep turni r.rg r-rnti l cooked. When i t' s cooked pul l the sti ck
or.rt--shoul d
come out prerty easy.
Iri l l the ccntre of the darnper wi th margari ne
and the n stuff i n
as much
j am
as
you
ci l n and hop i nt o i t .
34
Bushi es' Fri ed Scones
As 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 to
bnsh up.
Ingredi ents
2
panni ki ns
A coupl e of
pi nches
of sal t
1/2
spoonful of sugar
Mi t k
How to do i t
Mi x fl our, sal t and sugar. Add mi l k, mi xi ng to make a soft
dough. Rol l and press fl at
(about
l /zi nch
thi ck). Cut i nto
s(]Lrares.
Hang pan ovcr coal s and wi pe cl ean. \fhen warm, spri nkl e
' "vi th
fl our. Add scones and cook unti l brown. Turn and cook
over a l ow heat ut rt i l scones are f i rm i nsi de.
Ei rt wi tl -r a stew, or coated wi th
i am.
35
Edward Ri ver
Scones
Abour 120 years ago, old
Jnck,
a boundary rider dndfencing
L'ontrdctor, moued with his ruife and
fami/y
to a station
far
north of
Deniliquin.
Jack
being a rypical colonial bushie ruould be atudy
f"om
home
fbr
mottlts on end, /eauing his wtfe Annie with minimal
prouision, /itt/e moncy, and nouhere to spend it. Anniei means of
sttruiualfbr lterself dnd rhe bids tuas her ingenuity with the limited
prouisiorts auai/able, dnd part of their staple diet was the basic scone.
T'his is lter Edtaard Riuar Scone.
Ingredi ents
2 panni ki ns
of fl our
1/2
teaspoon of salt
1 spoonful of margari ne
3/+
panni ki n
of mi l k
How to do i t
Rub margarine into flour and salt with your fingertips until the
mixture resembles brcadcrumbs.
Quicldy
mix in sufficient
milk to make a soft dough.
' Iurn
onro a floured board or
cardboard box and knead l i ght l y unt i l smoot h. Rol l our t o
3/4
inch thick. Cut inro squares, or inro rounds with a floured
panni ki n, and bake i n a hot camp oven.
Vari at i ons
Clreese scones-before adding milk add
1/z
pannikin of grated
cireese.
36
Farmhouse Scones
If 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 of
doing it.
Ingredi ents
11l z
panni ki ns
A
good pinch
of salt
Good spoon of margarine
L/zpannikin
of milk
Fi l l i ng mi xt ur e
4 rashers chopped bacon
1.
grated
onion
3/+ pannikin
of
grated
cheese
How t o do i t
Rub margarine into flour and salt, add milk to make a stiff
dough. If dry add more milk.
Roll mixture out flat, say
2h
inch thick. Spread with filling of
chopped bacon, grated onion, and grated cheese. Roll up and
cut roll into 1-ir-rch-wide strips. Put into a hot greased camp
oven and cook f or 20 mi nut es.
Ideal side-dish or snack. Bloodylll!! lovely.
37
D A M P E R
A N D D O U G H
S T A P L E S
Johnny
Gake
T/terc tz.re seuara/ u,ay 0.t''cookingJohnny
Cakes. In the earry crays the
recipe rlepended on u,ltich
(1red
!o,
camefom.
fhis particu/ar
recipe 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 used
Johnny
cabes as p,trr of his staple dier. This is hoi, he cookerl thern.
Ingredi ents
A coupl e of
panni ki ns
of fl our
A
good pi nch
of sal t
Some mi l k or water
A dob of margari ne
How to do i t
I n a cont ai ner,
mi x t he mi l k or warer wi t h t he f l our and some
sal t to make ;r sofi dotrgh mi xture.
' furn
onto a fl .urecl board
or cnrrdboard
box and k' ead l i ght l y
unt i l ni ce and smoot h.
Rol l
out t o about I i nch t hi ck.
(l rcase
the_hot fi ypa' wi th
the margari ne
and l ay the cornpl ete
cake i nt r t he bot t o' r of t he pan. I f you want i t brown onl ot h
si des, careful l y turn the cakc over when neari y cooked.
When ready, cover wi th margari ne.
Eat wi th
some srew
rabbi t s
or f rsh.
38
Lummo's Yam Rocks
Whi/e
1,ou're
doun
f
shing get tlte missus to bash ttp a set of these
pltdtl scones
for
a mid-dfiernoon snack. 7-hey nre great.
Ingfredi ents
t/2
pannikin
of milk
1/+
panni ki n
of water
3/+
pannikin
of instant potato
flakes
1 panni ki n
1
pi nch
of sal t
1 egg
1 teaspoon of baking powder
How to do i t
Heat
(do
not boi l ) rhe mi l k and warer i n a saucepan. Add
potato f-l akes and mi x
gentl y. Spoor-r poraro mi x i nto an i ce-
cream contai ner and si ft fl our over porato, add baki ng powder
and a pi nch of sal t. Mi x al l together wi th a beaten egg to form
a fai rl y fi rm dough.
' fr-rrn
dough onto a f' l oured board or cardboard box and turn
scve ral ti mes frorn the outsi de i n. Rol l our to
3/l
i ncl -r
t hi ckness and cut i r-rt o sect i ons.
Pi ace scones i nto a very hot greased camp oven and bake for
15-20 rni nut es.
39
DA T P E N A T D DOUOH
S T A P L E S
Puftaloons
Try this
for
a dffirent taste.
Inglredients
Aussle Damper mlxture (see
reclpe page
31)
How to do it
Hang the pan over the coals and heat. Then chuck in a liberal
amount of margarine. Break the damper mixture into small
lumps 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.
Tv r no r HE LoAD t o r HE ur E
lf tying something extra tight is the
job
at hand, you
need the
extra strength of the truckies' hitch. There are many different
ways of tying this hitch but if
you
tie it similar to half a
sheepshank you
are on the right track. Don't forget to tie back
the loops as a
guarantee
not to slip. Tie the loose ends with a
clove hitch.
Tnucrcs'Htrcu
40
Ctovz Hrccn
Unreal Fi l l i ngs
OK, so you're offfshin', remembered euerything-water bagfull,
bait,
J)shin'
rod,
/uel.for
the boat, donr
forget fuel for
yourself Pile
these
f)l/ings
berween damper bread or scones and
"be
hopp!".
CHEESE & ONI ON
Ingredi ents
1 chopped onion 2 eggs
L/2pannikin
of
grated
cheese Salt and
pepper
L/zlittle
spoon of mustard A little milk
How to do i t
Brown the oni ons, add rest of the i ngredi ents to frypan and sti r
unti l cheese i s mel ted and eggs are cooked. If too rhi ck add a
I i t t l e more mi l k.
CHI CKEN ON THE WI NG
Ingredi ents
A bi g dob of margari ne 1 medi um tomato-ski nned
l
grated
onion 1 egg-beaten
t heaped spoon of
grated
cheese Salt and
pepper
How to do i t
Put all ingredients except the egg into a pot and simmer genrly
until the onion is cooked. Add beaten egg and simmer until
thick.
4L
D A M P E R
A N D D O U G H
S T A P L E S
RED AND YELLOW
Ingl redi ents
4 rashers of bacon
2 eggs
Sal t and
pepper
How to do i t
Chop bacon into fine pieces and fry.
\When
nearly cooked add
eggs, sal t and peppe r and sti r unti l cooked.
TURKEY GOBBLE
Ingredi ents
A big dob of margarine
1 ripe tomato
A
good
l ump of cheese-chopped
1 sl i ce of oni on
L/2
pannikin
of breadcrumbs
1 egg-beaten
Sal t, pepper
and mi xed herbs to taste
How to do i t
Ski n and cur up romaro, chop oni on, and cook i n a saucepan
wi th margari ne
unti l tender. Add cheese and cook for
5
mi nutes.
Add breadcrumbs
and a beaten egg and cook agai n.
Add mi xed herbs and sal t and pepper ro rasre. Unreal ,,r.k.r.
42
Soups To Si t Back And Si p On
S OUP S T O S I T B A CK A ND S I P OI {
Bi l l y Beef Tea
This is second-best on/y to genuine billy ua. Easy to do, and the
Sheilas like it as we/|.
Ingl redi ents
L/zlb
of shin beef, or
gravy
beef, or something
L/z
pannikin
of water
A few drops of lemon
juice
Some sal t, not too much
How to do i t
Put 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 st i rri ng al l rhe ri me.
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 it
quietly, while munching on a
Jonwrw
Cerz or something.
45
3 0 u P a T o 3 t T B A CX A X D 3 t P O1 {
Myers Greek Moosh
There's nothing better than a big boutl of uegie soup, and the good
thing about it is that ifyou make enough you can haue a couple of
goes at it.
Ingredients
A blg dollop of maarlne
2 carrots
2 onlons
2
potatoes
2
good
spoons of flour
4
pannlklns
of watel
2 beef stock cubes
How to do it
Get your camp oven hot and melt in the margarine. Chuck in
the chopped-up vegies but dont brown. Sprinkle flour over
and cook until nearly done. Add water and stock cubes and
cook for another 30 minutes or so.
The ideal way to eat this Moosh is with some damper or
scones.
Gut t , * o A Bor r LE
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
Tai l Soup
For 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 this
morning, arud oh boy, you tt,ill see that old
'Roo
Thil Soup
just
bubbling in stee/.
Ingl redi ents
One
' Roo
tai l
Some fl our
Water
Bit of
pepper
and some salt
Bi g dob of margari ne
A coupl e of di ced bacon rashers
A coupl e of chopped spuds
A chopped carrot, i f any
A di ced oni on
How to do i t
Have your camp oven hot. Remove the hairs off the tail and
cut into lengths of a cor"rple of inches. Bake the tail pieces for
about 2 hours.
Remove the skin, which should come off easily. Coat the
pieces with some flour, and put into a pot with enough warer
to cover. Add the spuds, onions, bacon, carrot, margarine, salt
and pepper. Let simmer gently for 90 minutes or so, until the
meat hops off the bone-then she' s done .
The only \
/ay
to serve this top soup is with a genuine Aussrc
D,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 Vegemi te Soup
Irs black, iti hot, /ooks
'orrib/e,
tastes gredt, and afier all if you're
hungry iti better than eatin'nothin'.
Ingredi ents
1 big spoonful of vegemite
Boi l i ng water
Bread
Bi g dob of margari ne
How to do i t
In a soup bowl mi x the Vegemi te, margari ne and boi l i ng water
unti l al l i s di ssol ved. Break a coupl e of bi ts of bread i nto the
soup and hop i nt o i t .
They feed i t to l i ttl e ki ds and the ol di es so i t must be al ri ght.
Got r HE Hr c c uPs
Sti ck
your mi ddl e i ndex fi ngers behi nd
your
earl obes
and
press,
not too hard, and hol d for about a mi nute
or so. Thi s' l l st op
' em.
l f not , have anot her can.
48
Eggs To Bet On
E G G S T O B E T O N
Aussi e Omel ette
A meal with the /ot. But if your tuckerbox is down a little on
czntent,
)/0u
can mdl<e this ueu/ tdsq/ omelette uith only c/teese and
onion. All you haua to do is.fo/lout tha recipe.
Ingredi ents
3 eggs
l
good pinch
of salt
1
good pinch
of
pepper
l smal l sl i ced spud
1 lasher of bacon
l smal l chopped oni on
2 slices of cheese
l tomato
1 spoonful of margarine
L/q
cup of milk
How to do i t
Heat pan, rnelt margarine, add chopped onions, bacon and
potatoes. When cooked, slice tomato and place in pan. Beat
eggs, salt, pepper and rnilk together and pour over rop of otl-rer
ingredients. Add cheese.
When set, fold in hal{: and cook a little longer. Serve.
51
Bi rds' Nests
For breahfdst, dinner or tea, tltese Birds'Nests will mahe any
bushman's mouth uater.
Ingredi ents
A doubl e handful of spuds
Some mi l k
Sal t and
pepper
4 eggs
4 or 5 slices of cheese, chopped finely or
grated
How to do i t
Boil spuds, tip water out, add margarine and milk and mash
unti l smooth. Shape the mashed potato i nto 4 nest-type di shes
and put these i nto the greased hot camp oven.
Break an egg i nto each nest. Spri nkl e sal t, pepper and cheese
on top. Bake unti l eggs are set.
Serve with Aussrc Dl.Mpm or Bq;HIES' Fruno Scolns.
Sc " AMBLED Ec c s c oNE MUs HY
You cooked them too
qui ck.
Get some of the l i qui d out.
Then chuck i n a
good l ump of margari ne or butter and
beat wel l .
52
Ghook In Scrambl ed EBSs
There's no bctter u)/t)/ to start the dol ofr especial/y in the bush, than
after 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.
l ngredi ents
3 eggs (per person)
1 chi cken stock cube 1
pi nch
of
pepper
1
pi nch
of sal t
1/+
panni ki n
of mi l k
How to do i t
Beat eggs and mi l k together wi th sal t and pepper. Hang pan over
coal s to heat. Grease wi th margari ne. Pour mi xture i nto hot pan,
add crumbl ed chi cken cube and sti r constantl y unti l cooked.
Serve on frcsh damper dri ppi ng wi th margari ne.
Fri ed Bread That' s Di fferent
Tbis is tahar we used to haue
for
brekkie when we were hids. 7U it
0n yzur bids-I bet
lou
egs-to-youngens they loue it.
l ngredi ents
Legg 4 slices of bacon
1/3
panni ki n
of mi l k 1 oni on, sl i ced
A
pi nch
of sal t 4 sl i ces of bread
A shake of
pepper
How to do it
Hang pan over coal s and mel t i n a coupl e of spoonful s of
margari ne. Beat egg, mi l k, sal t and pepper together. Di p sl i ces of
bread i nto mi xture and pl ace i nto hot pan. Top wi th bacon and
oni on. Turn when ready to cook bacon and oni on.
Serve when
eol den brown.
53
Red Chooks
I/'4,ou like egs and bacon, we// you'// loue this. [t's ideal on arriuing
at the campsite. Get tlte
fre
going, open lt can and put the pan on.
l ngredi ents
4 eggs
2 rashers of bacon
4
good-size
tomatoes
Sal t and
pepper
Margari ne
Breadcrumbs
How to do i t
Cl ut the top off the tomatoes and scoop out the pul p. Di ce the
bacon and partl y cook, then put i nto the bottom of the romatoes
together r,r' i th some breadcrumbs and some tonato pul p. Break
an egg i nto each tomato on top of the bacon and breadcrumbs,
and gi ve the eggs a bi t of sal t and pepper. Put i nto a camp oven,
but not too hot, and cook unti l the eggs are set. Serve hot wi th
damper dri ppi ng wi t h nrargari ne.
Red Sunri se
A qttick-anrl-easy breakfasr or the ideal brunch, especirtlly if yoube
ltdd tt hard night before.
Ingredi ents
4 or 5 eggs
2 oni ons, di ced
Sal t and
peppel
3 or 4 rashers of bacon, chopped fi nel y
1 ti n of tomatoes or 4 medi um fresh ones
How to do i t
Brou' ' n the oni ons ancl bacon i n the pan, then add sl i ccd or
ti nned tomatocs.
ti i l hcn
the tomatoes are si mmeri ng, break eggs
i nro mi xture.
(l over
wi th a l i d for a fcw mi nutes unti l the eggs
h:rve set, thcn mi r thc cggs i n u' i th the rest wi th a fork. Serve on
hot but t ered t oast .
54
Your Rabbi t
-
Gooki ngl Hi m Up
Y OUR RA B B I T
-
COOK I l { G I I I T UP
Rabbit On A Shovel-Song
by Lummo
Yoube had enough
for
the day, didnl catch a
fsh,
missed out on the
rabbits, there're ants in your tucherbox, and the missus won't cook you
any 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 shovel
tVhat
a hearry med
There's a rabbit cooking on a shovel
'What
a hearry meal
Just
throw some spuds and onions in
The taste is so unreal
Theret a rabbit cooking on a shovel
\Vhat
a hearty meal
The boys went out to the bush one day
To get the evening grub
The rabbit he's not hard to catch
He kept them on the run
They searched and searched and searched for him
But they were out of luck
Say 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 fish
If the fish dont bite and you're out of luck
I know
just
howyou feel
i
Try some damper from our cookbook man
Or 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 Rabbi t
As we a/ready knou,, the rabbit was introduced to Australia
compliments of our earQ pioneersfrom England, and has increased
in numbers ouer the years to such an extent that it is in plague
proportions in some areas of this countryt.
Due to i ts avai l abi l i ty i n most parts of Austral i a, and as i t i s
such an easy catch, the good ol d rabbi t i s one of the most
popul ar pi eces of meat to be cooked over our campfi res.
In the earl y days when the barbi e pl ate wasn' t around, most
fol k woul d use the shovel . A si mpl e tool that was al ways
carri ed, i t woul d di g rubbi sh hol es, fi re pi ts and drai ns around
the camp. After bei ng cl eaned up a bi t, i t served as a frypan as
wel l -but watch out, as thi s takes the temper out of the
shovel ' s bl ade.
My dear old mate Roy, who worked in the Victorian Alps
many years ago, tol d me of the many ti mes they woul d have
A Rqssrr ON A SnovEl for tea. They had to, as most ti mes they
had nothi ng el se. Thi s si mpl e story i s how I got the name for
thi s cookbook.
57
Y O U R R A B B I T C O O K I N G H I M U P
Gi rcl i n$ The Rabbi t
So
_1,r.tu
and your m/ttc got t4; early this morning, cooked some
brebkic, cleancd ttp tltc cnmpsite, got the bait and the rods out and
lteaded oJJ- to do n tpzt oJ',fishin'
Jbr
the day. I bet you got a shoclt
uheu
lott
rottrltcd to cdmp later in the day on/y to
Jind
someone else
hac/ bean there dnc/ took euerything inc/uding your tuckerbox. I
reckon 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 euening
maa/ utitlt rto geltr at all. If this happens t0
)/olt,
u,ell try this ided, it
u,orks.
How to do i t
First of ail you have to flnd ir rabbit, ar-rd hopefully it will be
si t t i ng i n a ci eared spot . Now you have t o wal k i n a bi g ci rcl e.
Start out at about 30-40
feet from the rabbi t, wal ki ng
constantl y and getti ng cl oser to the rabbi t al l the ti me.
Now
you
ca.n' t rush i t-j ust take your ti me, rememberi ng thi s
mi ght be your l ast chance f or a good meal f or qui t e a whi l e. I f
you
have a fri end ci rcl i ng wi th you at an equal di stance apart,
i t i s much casi er t o get t l ' re rabbi t mesmeri sed.
Norv up unti l rhi s
1.roi nt,
thi ngs are goi ng pretty wel l . The
rabbi t i s si tti ng, but
1' ou' re
getti ng ti red and anxi ous, and the
next bi t i s the hard bi t. As
you
get wi thi n grabbi ng di stance of
thc rabbi t you shoul dn' t make any sudden moves, except for
the one and onl y chance you wi l l get to grab the rabbi t for
vour next meal .
\rVhen
you reckon you' re ready to take your
chancc, grab hi m. l f vor. i ve caught hi m, you done real good.
See i t r.vas easv.
58
Y OUR NA B B I T
-
COOK I T I G HI M UP
-
i t i
Iltii,
,"' /i l l i
iil
i'
t l | '
l
:-=
How To Humanely Kill A Rabbit
So you caught him aliue, hope he didn't scratclt you. Now, to
disparch him easily and painlessly,
follow
Yanie's wa! to humanely
hill your rabbit.
How to do it
Grab the rabbit by the rear legs in one hand, lifting him clear
off the ground, with your other hand cupped and firmly closed
over the top of the rabbit's head, laying an ear down each side
of the rabbitt shoulder.
Kink the rabbitt head back, attempting to reach 90%o
down to
its backbone, and stretching the rabbit firmly overall at the
same time. Vhile under pressure, screw the rabbitt head to
the side. This dislocates the neck, severing its vitals, inflicting
immediate 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
Gutti ng And Ski nni ng A Rabbi t
Nou, that
lott
haue ki/led your rabbit, you need to gut it within 15
mintttes-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't
haue a knife or dnything sharp uith you, tuhy not use the rabbit's
ou,n shar? claw-well, it\ not a bad idea.
l ngr edi ent s
One rabbi t
One sharp kni fe
How t o
gut
i t
l {ol d the rabbi t' s front secti on bcl l y up between you knees. Grab
thc bel l y fur 11/z i nches fron i ts vent. Make a cut crossways
I i nch from the vent,
j ust
under the ski n, 2 i nches l ong, exposi ng
tl i e bel l y fl esh. Pul l thc ski n upwards, whi ch shoul d separate the
ski n l rom the bel l y fl esh. Make a 2-i nch cut l ongways openi ng
the bel l v cavi ty.
Just
fol l ow the l i ne vi si bl e on the fl esh. Use onl y
the ti p of a sharp kni fe to avoi d puncturi ng the i ntesti nes.
Sl i oul d thi s occur, wash spi l l agc i mmedi atel y after gutti ng.
' fhrough
thi s cut the i nsi des may be removed by hand.
Another rncthod of gutti ng after openi ng i s to grasp the rabbi t by
thc head i n onc hand, and
j r-rst
bel ow the ri bs wi th the other,
draw-i ng down i n a stri ppi ng movenrent unti l al l i nsi des are
removed. C)nce perfected, ti ri s i s a ti dy method.
How to ski n i t
Hol d the rabbi t bel l y-up between your knees. Extend a2-i nch
cLrt Lrp i nsi de of each rear l eg to the base of the paw, cutti ng the
ski n onl r,' .
' fhe
thumbs are used to part the ski n from the hi nd
l egs. When l egs are ski nned, exposi ng the buttocks at the base of
the tai l and backbonc down to the paws, tri m ski n at paws
runni ng kni fe under ski n a.s far as possi bl e towards rabbi t' s cl aws.
Cut the tai l bone off at the base of the spi ne.
60
Craspi ng the rabbi t by' the ski n at the exposed end, rel ease the
knee hol d, pl acc the rabbi t' s rear paws under your foot and pul l
up. The ski n wi l l run uprvards from i ts body to i ts front l egs,
exposi ng them. Cut thc ski n at the front l egs and pul l i t over i ts
ncck. Cut off thc head rvi th the whol e ski n attached.
If the ski n i s not bei ng used, rcmove the paws wi th a sharp kni fe
at the knee
j oi nts.
Cut the anal tunnel berween the hi nd l egs,
removi ng unwantecl organs and dark col oured game gl ands each
si de of the tai l bone
(fai l ure
ro remove these gl ands may render
meat strong and r-rnpal atabl e).
The rabbi t' s fl arvour can be i mproved i f i t i s hung
(ski nned
or
unski nncd) i n a shady posi ti on away from fl i es, or overni ght,
dependi ng on tempcrarure.
He' s now ready for the pot.
t--1 i-'l
ft&hit
U *:'r
i.tlal
[ 4 [ . Y' f l F l v r { r o Ns
BEAr AL L
veE,lrEl
@
Your good pocket
kni fe gone
rusty? Wel l sti ck the bl ade
i nto an oni on for about hal f an hour, then
gi ve
i t a
good
wash. Hopef ul l y t he r ust wi l l come of f .
61
A Rabbi t On A Shovel
lrlou., tltat you
/:trtt,e t'aug/tt your rabbit attd yoire highbl excited
rtbottt yotrr perJormttnce because you recbonerl that circling bit
u,ouldir work and it did, and youi,e that hungty you cou/d eat htm
r,tu,, ucl/ dorit. Here is the origittal Rabbit On A Shoue/ Racipe.
Ingredi ents
One rabbi t
A few
good
A coupl e of spoonful s of sal t
1/+
panni ki n
of vi negar
L/2
bucket of water
How t o do i t
Af t cr sl <i nni ng, gut t i ng and ri nsi ng your rabbi t , and maki ng
surc t he t ai l i s rernoved, cut i t i nt o quarrers. Mi x t he sal t and
vi negi rr i n the warer, ancl add the rabbi t quarrers and soak for a
coupl e of l ' rot rrs.
Have
vour fi re burn down to coal s. Thke your shovel to a good
si z-e st ump and gi ve t he shovel i r coupl e of good ol d bel t s, t o
get ri d of any di rt or wharever. i f you' re real fussy, gi ve the
shor. el a scrub.
Next, hei rt the shovel b1, pl aci ng i r over the hot coal s. Mel t
sorne rnrl rgari ne on i t , put i n t he rabbi t quarrers, t urni ng evcry
now and then to ensure even cooki ng. He' s cooked when a
fbrk easi l y pi crccs the fl esh.
Whi l e eati ng and enj ovi ng your RqBnrr ON A Saovu. casr your
rni ncl back to the e:rrl y Austral i an pi oneers. Thi s i s how they
Lrsed t o do i t .
62
French Rabbi t
A La Fair Dinkum
The Lrenc/t /oue it, t/tel rcckon iti tops in Engldnd, it's now up to tbe
Aussies to giue it a go.
Ingredi ents
1 rabbi t
2 or 3 rashers of bacon
6 smal l oni ons
Good spoonful of fl our
A coupl e of shakes of
garl i c
Sal t and
pepper
Water
How to do i t
Ski n, gut , cl ean and cut rabbi t i nt o pi eces and soak hi m
overni ght i n sal t wrrte r.
Get your pan hot rvhi l e cl i ci ng bacon and oni ons. I l rown
bacon i n pi rn and remove. Pur rabbi t pi eces i nto pan ar-rd
l i ghtl v fry
(do
r.rot brown). Remove rabbi t. Add fl our, mi x
u' cl l , i rdd
l /' t
1l i nr
of horwarer and cook the sauce for a fbw
mi nut es.
TLrn i nt cl camp oven wi t h browned bacon, rabbi t , oni ons and
garl i c. Adcl a panni ki n of hot warer and bri ng t o t he boi l . Put
the l i d on i rncl l et i t si mmer away for abor-rt 1
1/2
hours.
Put onto
your pl atc
wi th some fi ri r-di nkum Aussrc Dt,upnn.
63
Y OUR RA B B I T COOK I NG HI M UP
Jugged Hare
T'ltis is a ripper old u,dy of cooking up lt
)toung
hare if
\ou
euer
happen t0 get 0ne, and they ttre ilot real bad either. A hare is about
ttttit'e the size of a mbbit, and /oruger arud stronger.
I ngr edi ent s
1 young hare
A coupl e of oni ons
A bi g
pi nch
of
pepper
A spl ash of l emon concentrate
Some margari ne
Some fl our
2
good
slurps of tomato sauce
Hot water
A smal l sl urp of Tabasco sauce
Some wi ne, i f any
How to do i t
Ski n, gut and ri nse wel l yor-rr young hare then cut hi m i nto
smal l bi ts, fl ouri ng each pi ece.
Put i nto a hot camp oven u,i th di ced oni ons, pepper and a
spl ash of l emon and cover wi th hot water. Let si mmer unti l
tender
(check
wi th a fork).
Take hare out of the camp oven and thi cken the grar,y wi th
margari ne and fl our, add sauces and wi ne and l et boi l for
anot her 10 mi nut es.
Pour the gra\.y over the bi ts on your pl ate. Thi s i s how they
used tcl do i t the ol d country.
64
Pan-fri ed Rabbi t In Gravy
T-he common rabbitforms a basis of more campfre mea/s then any
other anima/. If rabbits dre al/ you haue to eat, t/ten here is a reup(
to udrylyour eating habits.
Ingredi ents
1 rabbi t
4
good
spoonfuls of flour
1
good
spoonful of salt
A few
pinches
of
pepper
garl i c
L/2
pannikin
of cooking oil
1
panni ki n
of beer or mi l k
How to do i t
Thke one rabbit. Skin, gut, clean, and cut into pieces.
Mix the flour, garlic, salt and pepper in a bowl. Dampen
rabbit pieces and coat with mixture. Hang pan over coals,
warm, pour in oil and heat.
\When
hot add rabbit pieces and
fry until trrown, tiren turn.
tilZhen
tender add leftover flour
rnixture and stir, adding beer or milk as required to fbrm gravy.
Serve when ready on toasr, or with Mtcr's Spuos.
65
Rabbi t From The South
I 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.
l ngr edi ent s
1 rabbit (for best results
3/4 gtown)
Pl ai n fl our
1 egg
Breadcrumbs
Bi g spl ash of cooki ng oi l
Water
How to do i t
-l ake
the rabbi t, i f you got one. Ski r-r, gut, cl ean and cut i nto
pi eces. Put hi m i nt o t he camp oven wi t h wat er and boi l gent l y
for I
l ,/2
hours. Leave rabbi t i n the wate r to cool -thi s keeps i t
rnoi st .
Rcmove rvhe n cool . Cover pi eces r,vi th pl ai n fl our. Put your
pan over the fi re to hcat. Coat rabbi t pi eces wi th egg then rol l
i n breadcrr-rmbs. Fry i n hot oi l unt i l gol den brown.
Serve hi rr r,vi th 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
Rabbi t
Has Been Fl attened
I don't hnou, nboutyou, but t like afeecl of rabbit euery now and
t/tcn, ttnd tltis is ttnother rr{t)t of coobing him up, and it doesn't take
rnuclt time either. Anrl no, he didn't get run ouer by a truck.
I ngr edi ent s
1 rabbi t
Some fl our
A
good pi nch
of sal t
A smal l pi nch
of
peppel
1 egg
2 slices of bread beaten to crumbs
1-
good-sized
onion
L/2
pannikin
of cooking oil
How to do i t
After you have caughr your rabbi t, ski n,
gut and cl ean hi m and
cut i nto very smal l bi ts. Mi x breadcrumbs
wi th a very fi nel y-
chopped oni on, sal t and pepper. Cover rabbi t bi ts wel l ,
"r
i ..-
cream conrai ner i s i deal for thi s. Rol l i nto bal l s the si ze of gol f
bal l s, :rncl fl atten i n fl our. Cook i n hot oi l i n the frypan,
occasi onal l y t urni ng.
When it's ready,
pur heaps of Scnun Rr:rrsu on it, and have it
wi t h some spuds as wel l .
67
Rabbi t Kebabs
These are better thrtn tuhat you reckon. If you can't get a rabbit then
ttsa a bit of steak or
'roo
or
just
about nnything.
Ingredi ents
1 rabbit
Half-a-dozen slices of bacon
A coupl e of bi g spuds
How to do i t
Remove the ri nd from the bacon and fry gentl y and when done
cut i nto 1-i r-rcl ' r squares. Cut rabbi t i nto smal l pi eces. Peel
oni on and cut i nto scgments. Peel spuds and cut i nto sl i ces
approxi rnatel y the same si ze as bacon and rabbi t.
' I' hread
skewers al ternati vel y wi th rabbi t, oni on, bacon and
potato. Brush wi th mel ted margari ne. Gri l l over hot coal s or
i n a hot pan, turni ng once or rwi ce unri l l i ghdy brown on al l
si des.
Serve i mmedi atel y.
G* , . L r NG
-
r l s A L L r N T HE F L A ME s
When
gr i l l i ng your
t ucker , t he best t i p of al l i s t o have a
good
f i r e
at fi rst and then l et i t burn down as your
cooki ng
progresses.
l f
you
have a f l amy f i r e, t hr ow a handf ul of sal t i n, t hi s wi l l r educe
t he f l ames and
you
ar e r eadyt o
gr i l l .
l f you have a dul l f i r e, i t
har dens t he meat whi ch makes i t hor r i bl e. A smoki ng f i r e gi ves
a
smokv f l avour - don' t t hi nk much of smoked r abbi t .
68
Y OUR RA B B I T . GOOt ( I 1 { G Ht T UP
Roasted
Underground
Mutton
The old rabbit is good tucker at the bex of times, but when hets
stffid and roasted he2s
just
a bit better than beaut.
lngredients
1 rabblt
1/2
pannlkln
of breadcrumbs
l- small onlon dlced
l. small apple
peeled
and
grated
Salt and
peppel
A
good
spoonful of margarlne
How to do it
Skin, gut and clean the rabbit. Mix all the other bits together
and put'em inside the rabbit, and bring opening togethir with
meat skewers to hold stuffing in place.
Put the rabbit in a well-greased
camp oven and cook, turning
occasionally. \X/hen a fork pierces his flesh easily he's ready.
Serve with Spuo Prc for a bush meal with class.
69
Sti ck Rabbi t
Cook hint olt
lour
bttsh rotisser"ie, and he tastes prery' good too-well
anything does wbcn
)/ou're
hurugy.
Ingredi ents
One rabbi t
Two forked sticks
one straight stick
One fi te
How to do i t
Ski n, gu.t and ri nse cl cun your rabbi t, n-raki ng sure the tai l bi t i s
rel TI oveo.
-l ake
your two forked sti cks and sti ck them i n the ground on
ei thcr si de of your burned-down fi re. Get your strai ght sti ck,
put t he rabbi t ont o t i re st i ck, and pl ace hi m on t he f orks of t he
fl rc sti cks. C)ccasi onal h, turn the sti ck to cook the rabbi t
evctrl y.
\i l herr a kni f-e or somethi ng sharp penetrates
the fl esh easi l y,
he' s done.
.fhen
hop i n and enj oy. I tol d ya he' l l 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
Swagi e' s Rabbi t
Stew
Wltert yotr corne ltome to tlte cantp
And yott're u)lrn out tuith tlte crdmp
And the missus taorit cook
And.you're.feelin' ,t bit crook
There's only one thing to do
And thals go
Jbr
rhe srew
It\ a rabbit of course
And it's better tltan hnrse.
Ingredi ents
1 rabbi t (2 woul d be better) 2
pi nches
of pepper
2 large onions
A couple of
packets
of dried beans
2
good
spoonfuls of margarine A couple of
packets
of dried peas
3
panni ki ns
of water
4 medi um potatoes
A coupl e of pi nches
of sal t 4 carrots
Gravox
How to do i t
Take the rabbirs and skin, gut and rinse well as usual. Place
rvhol e i n canrp oven. Peel potatoes and quarter, di ce carrots,
sl i ce oni ons and add i rl l to camp oven. Pour i n water. Pl ace
ci rnl p oven i nto coal s and l eave for
3-4 hours wi thout
di st ur bi ng.
Remove from coal s and add peas, beans, sal t, pepper and rwo
l arge spoonfi rl s of Gravox. Sti r and repl ace i n coal s for
l /2
hour.
Serve wi th dumpl i ngs
(see
Lnao Sr,rrrrns), or freshl y-cooked
sconcs or damprer.
71,
Y O U R
R A B B I T
C O O K I N G
H I M U P
Two-day
Rabbi t
Tltis 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'
l n$redi ent s
1 tabbit
2 medi um oni ons
2
panni ki ns of vi negar
4
panni ki ns of water
A coupl e of sPoonful s
of fl our
1 spoonful
salt
A coupl e of
Pi nches
of
PePPer
How to do i t
-l hke
the rabbi t and ski n, gut,
cl ean and cut i nto pi eces'
Sl i ce
oni ons and spread
on bottom
of bowl '
Mi x vi negar
wi th
hot water and sal t. Pl ace rabbi t pi eces
i n bowl then pour
i n
vi negar
mi xture,
ensuri ng pi eces
are compl etel y
submerged'
Cover and
l et st and
f or 48 hours'
l wo d, rys l at er-t het ' s
ri ght t wo days-hang
pan over. coal s'
warm, mel t i n a coupl e Jf tpoottft' ' l s
of margari ne'
and when
hot add rabbi t pi ecei
and brown
l i ghtl y'
Ti p i .n remai ni ng
mi xture and al l ow to si mmer
for
l /z
hour.
Add fl our to
j ui ces
and st i r i nt o a gravY.
Serve up rabbi t pi eces'
and pour gra\y
over'
Vash down
wi th
bi l l v tea. And i f you
were hungry
i t was worth the wai t'
72
C* uc * ' En
BAc 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 Gri l l ed
Most people knotu hota to cook ynbbies and cra1,s by boiling unti/ red
in co/our. Herls a dffirent way of doing it.
I ngredi ent s
Crays-legal size, no females with eggs
1/4
panni ki n
margari ne
Grated or fi nel y-di ced
cheese
A few
pinches
of salt
A coupl e of pi nches
of pepper
A few spoonfuls of lemon concentrate
How to do i t
Bl end. margari ne,
sal t , pepper, l emon j ui ce
and cheese i nt o a
smoot n
Past e.
Take crays and di p i n boi l i ng warer to ki l l . Remove and spl i t
l engthways
and ri nse cl ean. Li beral l y coat each si de wi th i ome
of t he pasre.
H,"rg pan over coal s and warm. Mel t i n a coupl e of spoonful s
of rnargari ne.
$Zhen hot add cray hal ves fresh si de down, gri l l
f br appr oxi mat el y 5- ( r
mi nur cs.
Remove and r e- coar * i t hi he
paste and rerurn ro pan and gri l l for another
5
mi nutes.
Serve when ready.
Another touch i s to l i beral l y spri .kl e fresh si de wi th cheese and
return to pan, shel l si de down, cover and cook.
Serve when checse has mel ted.
75
Y A B B I E S
& C R A Y S
Yabbi es
l n Sauce
This 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'
Ingredi ents
A bucket of
Yabbies
2 spoonfuls of margarine
Chi cken
stock cube
LL/z
pannikins of water
1 egg
Sal t and
peppel
4 drops of lemon concentrate
A shake of
garlic granules
1/z panni ki n of
Pl ai n
fl our
How to do i t
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 Ski n And Fi l l et A Fi sh
'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 so
rnttch easier.
To ski n a f i sh
Fi rst of al l you need a f i sh. Not an easy t asksomet i mes,
bur
kecp tryi ng, one wi l l come al ong di rectl y.
\When
one does come al ong, you can begi n ski nni ng by cutti ng
around the head, then down i rs back and across the tai l then
up t he f ront on bot h si des.
Frc' e thc .ski n at rhe head and
pul l
down to the tai l on both
si des.
I t was easy eh, not a probl em?
To f i l l et a f i sh
The experts say the easi esr way i s to pl ace one hand on the fi sh
ar-rd i nsert a I1at sharp kni fe i n the openi ng near the head and
sl i ce thc kni fe al ong thc backbone rowards the tai l . Thi s takes
the fl csi r off i n one pi ece. Repeat the procedure on the other
si de. Remove al l smal l bones.
He' s now ready l or rhe pan.
Fr s * s c ALr NG MADE EAs TER
After gutti ng,
di p the fi sh i nto boi l i ng water for a
f ew seconds bef or e r emovi ng scal es. Thi s wi l l hel p
t he scal es come of f easi er .
79
F I S H
-
GOOI ( I 1 { G
UP Y OUR GA T CH
A Fi sh
l n A Hubcap
Fish 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!o4
old-fatilined
hubcap. After all, if you haae some
feshly-caught
fish
oni 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'
Inglredients
One large flsh
Leeg
1
plnch
of salt
Breadcrumbs
1/z pannlkln of flour
Small
plnch
of
PePPer
Blg 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 Fi sh
Depending on u,here ytu're camping, and what you're catching, here's
a beaut tuay ofpreparing your catch
for
the huttgry hordes back at the
cdmP.
Ingredi ents
1. fi sh approx. 5l b (barramundi ,
cod or even a carp)
A panni ki n
of di ced tomatoes
L/z
pannikin
of chopped onions
garl i c granul es
A coupl e of
pi nches
of sal t
A coupl e of spoonful s of soya sauce
A dash of l emon concentrate
A couple of drops of Tabasco sauce
How to do i t
Take the fish and scale, gut and rinse clean-but leave head on
and do not open fish fully when
guming.
Mix all ingredients together, stuff the fish with mixrure, and
sew up with fine wire.
Dig hole 15 inches deep in sand under fire, and put a layer of
coals in the bottom.
\Wrap
fish in foil and place in hole, cover
with sand or dirt, then pull coals back over. Leave for a couple
of 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 God
Ily 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
Tour
tnatas t
f,tuour
and tabc t/tc time and efflrt to cook him properly.
I sugest
)/oL/
cook hint tbis wdy.
l ngredi ents
1 ki l o of f resh cod
1 oni on
1
packet of soup mi x
l bare
panni ki n mi l k
Some
grated
cheese
A dob of margarine
A big spoon of flout
How to do i t
First of all gut, scale and fillet the fish. Then boil until cooked'
I)ut the pan on and cut up the oni on and fry i t i n some
margari ne and thi cken
wi th a bi g spoonful of fl our and mi l k.
Shred the boi l ed fi sh i nto the hot camp oven wi th the l ri ed
oni on and t hi ckeni ns and add t he packet
of soup mi x. St i r
unti l i t thi ckens. Top wi th grated
cheese and l et cook unti l the
cheese mel ts.
*i7hen
ready serve with mashed potato ot Enw,qno Rrunn Scoxns
f - | i . - - l
frft*#f
l l 4e; l ^ l -
m$qf f i l as r r en
Ft sH FRI Es
ffinfl
*When
fryi ng fi sh, chuck a l i ttl e bi t of curry
powder i nto
your frypan, i t i mproves the fl avour and al so i mproves
t he col our .
a2
F I S H
-
COOK I NG UP Y OUR CA r CH
European
Garp In Beer
Carp, the pest of modern-day.fi:hermel7,
Are ltorma/ly tossed up the
bank as soon ds thel are caught. Due to its scauenging, mud-sucking
ltabits, it is a chdllenge to cook, but uith proper handling and
prepdrdtiln the tnste can be quite enjoyable.
Ingredi ents
1 carp, 4-5 l bs
1/z
panni ki n
of sal t
2 medi um oni ons
Lemon concentrate
t heaped spoonful of flour
1 can of beer
1-
good
How to do i t
As soon as the fi .sh i s caught, bl eed wel l by hangi ng ar-rd cutti ng
a pi ece of fl esh from i ts bel l y
j ust
up from the tai l .
\X/hen
the
bl ood stops fl owi ng, gut and scal e, remove i rs head and al l fi ns,
thcn ri nse wel l i n sal red warer.
Sl i ce fi sh i n 1-i nch thi ck steaks, crossways. Mi x a coupl e of
pi nches of sal t, l emon and margari ne i nto a pasre, then rub
orrto fi sh steaks. I-et stand for 20 mi nutes. Rol l i n fl our.
Hang pan over coal s and heat, mel t i n a coupl e of spoonful s of
margari ne. Pl ace fi sh steaks i n pan, add fi nel y-chopped
oni ons, pour beer i nto pan and cover wi th l arge l i d. Let
si mmer over l ow hear, occasi onal l y turni ng. Fi sh i s cooked
when fle.sh lifts easily with fork.
' l en-to-one
the comments wi l l be
"bl oody
beauti ful " i f thev
don' t know what they' re eati ng and,
"nor
roo bad" i f they
j o.
83
F I S H
_
C O O K I N G
Fi sh Fri ed
l n Bacon
A totally dffirertt way of cookingfsh and highly recommended.
I ngr edi ent s
Medi um si zed fi sh, aPProx. 1l b
Bacon rashers
Skewers or toothPicks
A coupl e of spoonful s of margari ne
How to do i t
-l ake
the fi sh, gut and ri nse wel l . Wrap fi sh i n bacon and secure
wi th skewers or tooth pi cks.
Hang pan over coal s and warm, mel t i n margari ne.
\i Zhen
hot
add fi sh. Cook at medi um pace turni ng once or rwi ce.
ti /hen
bacon i s cooked cri sp, fi sl ' r wi l l be done al so. Serve wi th pan-fri ed
chi ps and l emon
i ui ce.
Fri ed Gatfi sh
And Ghi Ps
This 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.
Ingl redi ents
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 i t
Mi x fl our wi th sal t and pepper on a fl at surface, rol l fi sh i n fl our
to coat. Hang pan over coal s and heat, mel t i n margari ne, add
fi sh.
Peel spuds, sl i ce i nto chi ps, pl ace i nto pan and fry. Turn fi sh and
chi ps as needed. Cook unti l brown and fi sh fl esh l i fts easi l y wi th
a fork. Serve hot fresh crisp fish
'n'
chips.
84
F I S H
-
C O O K I N G
Murtay
God In Goal s
Hcres tt sirnp/c u)d_), to t'ook a
fsh
utit/tout a pan or carup ouen. All
-),ott
nacd is tt /tcuspltpcr.
I ngr edi ent s
1- Murray cod or barramundi , about a $pounder
garl i c
A coupl e of
good pi nches
of
pepper
3
good
spoonfuls of salt
A
good
Lemon concentrate
Newspaper
Gum Leaves
How to do i t
' Iake
the fish, scale and
gut and rinse well and dry. Mix
margirrine,
garlic, pepper, salt and lemon
concenrrate into
paste and rr-rb into fish. Dampen newspaper
and wrap fish
completely in paper with a layer of gum leaves bemeen fish
and.paper.
Vrap again with paper, ensuring that paper layer is
thick and fish is completely
covered.
D-rg a hole under fire approximately 12 inches deep, put layer
of coals in bottom, place fish in, cover with coals ,h.r, ,".j.
l.eave for approximately
1
1,/z
hours, rhen check. Flesh should
fall from bones when cooked.
Serve with Mrcr' s Srtz-rscooked
in the coals.
85
F I S I {
_
Steamed Fi sh l n Whi te Sauce
If 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 bit
quicher. But no gultwlttes.
I ngr edi ent s
1 fish
1 bi g dob of margari ne
1
pi nch
of sal t
A touch of l emon concentrate
2l arge spoonful s of water
Whi te Sauce
How to do i t
Scale, gut and fillet your fish and put into a bucket of salty
water fctr
1
/4 hour.
Dry fi sh and put i nto a greased moderatel y-hot camp oven.
Spri nkl e wi th sal t and l emon, add margari ne, and l eave for
about 10 mi nutcs. Tcst by runni ng a skeu,er or kni fe through
thi ckest part, whi ch shoul d be soft.
Cover with Wurrr Stucn and a touch of lemon
iuice
and serve
wi th 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
Sunri se Trout
If you're camped by rt mottntain stream, been up with the
first
rays of
morning and hit t/te stream
(zs
soon ds
)/ou
could see, then here's A uiay
t0 prepllre
)tottr
catch
for
breakfast.
Ingl redi ents
Two
pan-si ze
trout, about 10" l ong (or
a coupl e of reddi es wi l l do)
Lemon concentrate
A panni ki n
of chopped oni ons
2
good
A coupl e of
pi nches
of sal t
1/z
panni ki n
of
pl ai n
fl our
How to do i t
' Iake
your freshly-caughr fish and gut, scale and rinse clean.
Hang yol rr pan over the coal s and heat. When hot add
margari ne and mel t, add oni ons and brown. Mi x the fl our
wi th sal t and pepper. Dampen the fi sh wi th water or mi l k,
then rol i i n fl our. Pl ace fi sh i n pan and fry, occasi onal l y
turni ng gentl y to cook evenl y.
When i t' s gol den brown and the fl esh l i fts easi l y wi th a fork i t' s
oone.
Serve and eni ov.
Fot
-
wr r Hour s pLAs H AND s pLATTER
A smal l spr i nkl e of sal t
put
i nt o hot f at wi l l hel p st op spl at t er i ng.
And make sur e t her e' s no moi st ur e i n t he
pan,
as t hi s makes t he
fat spl ash and spl atter. Al ways have the food as dry as
possi bl e.
87
F l S H
_
Sweeney' s Fi sh l n The Mud
This 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 use
ycllou,be/ly, barramundi, cod or any other you catch.
I ngr edi ent s
1 whol e fi sh
A suppl y of mud or cl ay
(enough to coat fi sh i n 1" l ayer)
How to do i t
Fi rst of al l catcl -r the fi sh, di spatch i t, then compl etel y cover the
fi sh as i s wi th a l -i nch l ayer of mud or cl ay. Rake a hol l ow i n
the coal s of the camp fi re, pl ace the mud-coated fi sh i nto the
hol l ow and compl etel y cover wi th coal s and ash. Leave for
about
3/ 4hour.
Remove the frsh from the coal s and al l ow to cool . The mud
casi ng wi l l be hard ar-rd cracked.
l Vhen
i t' s cool enough to
handl e, careful l y remove the casi ng--the ski n and scal es wi l l
come away wi th the mud, l eavi ng the fi sh whi ch has been
cooked i n i ts own
j ui ces.
The gut, whi ch wi l l be i n a smal l
l urnp i nsi de, can be thrown away.
Scr vc. My r nour h i s wat er i t t g now.
88
F I S H
_
Waterhol e Fi sh
Here is another way of coobingfsh, it takes a bit of
ffirt,
but any
good meal is uortlt the extra
ffirt,
especially
f
you haue
just
landed
a goodie.
I ngl redi ent s
Fish fillets from a 2-pounder
l medi um chopped oni on
Some
garl i c granul es
3
good-sized
chopped tomatoes
L/2
pannikin
of
plain
flour
Sal t and
pepper
Good spl ash of cooki ng oi l
How to do i t
Put your pan on to heat. Mix flour with some salt and pepper.
Cut the fi sh fi l l ets i nro smal l squares and cover them i n the
fl our. Pop some cooki ng oi l i ,.,i o your hot pan and fry the fi sh
pi eces unti l brown on both si des.
\When
done, put the fi sh pi eces onto a pl ate and keep hot. Fry
the oni on unti l nearl y cooked then add romaroes and a coupl e
of shakes of garl i c granul es and cook for 4_5 mi nutes.
\When
done pour contents of pan over fi sh and serve wi th
scones or damper.
89
Bi rds-Wi l d & Tame
Hur t ERa Ax D aHoor ERs BEwAnE
There's one thing in this world that's a worry to me
That's a man with a
gun
that reckons he can be
A hero to his mates and he's
probably
havin' a ball
Who blasts away at anything-anything at all
Our
great
Australian bush is the best there is around
Just 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 NDA - WI L D & T A T E
Gamp Oven Sunday Ghook
For those wlto are lucky enough to haue a
fresh
chooh, or a wild
turhey, or cAn get their hands on one, bere?s a wa! to roast it in your
camP ouen,
Ingredients
1. chook or wlld turkey
A couple of rashers of bacon
l medlum onlon
A couple of shakes of
garllc granules
A
good
spoonful of margarlne
A couple of
plnches
of salt
A couple of
plnches
of
pepper
4 sllces of bread
How to do it
Mix the margarine, garlic, salt and pepper into a paste and rub
some over chook. Chop onions and crumb the bread. Mix
breadcrumbs, onions and remaining paste with a drop of water
to form stuffing. Stuffthe chook, then put into camp oven
with bacon and place on coals. Cook until tender.
Potatoes, carrots, and other vegies can be roasted in the camp
oven with the chook.
Serve a sumptuous Sunday lunch.
92
B I R D S _ WI L D & T A M E
Wi l d Fowl Stew
fyou
can get ho/d o/'some chicken pieces or a uhole chook, and iti
Sunday, 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.
I ngr edi ent s
4 ki l os chi cken
pi eces
2
good
5 rashers of bacon, chopped
12 smal l oni ons
A
good
shake of
garl i c granul es
1909 ti n of mushrooms
1/z
panni ki n
of
pl ai n
fl our
2 chi cken stock cubes
3
panni ki ns
of watel
Sal t and
pepper
2 panni ki ns
of red wi ne i f avai l abl e
How to do i t
Put hal f of
your
margari ne i nto a hor camp oven, add peel ed
whol e oni ons and chopped bacon and cook unt i l oni ons are
l i ght brown. Add chi cken pi eces to camp oven and brown on
al l si des. Add mushrooms,
garl i c, remai ni ng margari ne, sal t
and pepper. Spri nkl e i n fl our, sti r wel l . Sl owl y add water, red
wi ne and st ock cubes. St i r unt i l t hi ckened.
Cover and bake unti l chi cken i s tender.
\7hen ready serve with Aussrc D.supenor Busnrns'Fwo ScoNrs.
93
B I RDS _ WI L D & T A ME
Bazza's Pan-fried Duck
For those who /iha n get aut,ty
f
om campfre stews, try this gourmet
dish, bush s4,/e.
I ngl redi ent s
Duck or ducks, dependi ng upon how many to be fed
One
good
spoonful of margari ne per
bi rd
garl i c granul es
1/g
panni ki n
of cooki ng oi l
1/3
panni ki n
of red wi ne
Some sal t
How to do i t
lake the duck, or ducks, and pluck, clean, wash and dry
thoroughly. Use a he:rry knife, quarter the ducks, then press
fl at.
Mi x the rnargari ne, garl i c and sal t i nto a paste and rub over the
ci uck pi eccs.
Hang pan over coal s and warm, add mi xture of oi l and wi ne.
Gentl y pl ace duck pi eces i n the pan, ski n si de down, and cook
frrr several mi nutes. T' hen turn. Whi l st pi eces are cooki ng,
conti nual l y spoon wi ne and oi l mi xture over rhem. T[rn
i rgai n.
Serve wi th chi pped poratoes, fri ed oni ons ar-rd gri l l ed tomatoes
cooked i n nan.
94
Bi dsey' s
Grumbed Wi l d Duck
This 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 a
rnrtni empty belly.
Ingredi ents
A coupl e of ducks
Some sal t and pepper
Some
pl ai n
fl our
A couple of beaten eggs
Breadcrumbs
Bi g spl ash of cooki ng oi l
How to do i t
' l hke
the ducks and pl Lrck, cl ean, wash and then thoroughl y
dry. Wi th a kr-ri fe, di vi de i nto porti ons. Rol l the porti ons i n
the fl our.seasoned w,i th sal t and pepper, compl etel y coveri ng.
Di p the porti ons i n the beaten eggs then rol l i n the
breadcrumbs. If desi red, a spri nkl e of mi xed herbs i n the
br eadcr umbs. r d. l s cxt r a f l avour - i Fyou r eckon i r ' s wor r h i r , i r
sure hel ps.
Hi rve your frypan hot and add the cooki ng oi l . Cook the duck
porti ons sl owl y trnti l tender.
Serve with peas and Spuo Prp..
95
Roasted Wi l d Duck
IIere'.; dn et,ertirtg rnea/ t/tat t'art be easily prepared uhen yott return
t0 cllmp afer a day in the bush. Thlee afew mittutes, prepare the
ingredients, then sit back
for
an hour while it is cooking and relax.
l ngredi ents
Two or t hree ducks
Several
pi nches
of sal t
garl i c granul es
A
good
One medi um-si ze oni on f or each duck
A f ew
good
spoonf ul s of
pl ai n
f l our
3/ 4 panni ki n
of wat er
How to do i t
-Ihke
the ducks and pluck, clean and wash, then thoroughly
drv. Mi x t he margari ne, garl i c and sal t i nt o a past e and rub
over the ducks i nsi de and out. Pl ace ducks i n the camp oven
i rnd bury i n the coal s. Leave for about t hour.
Renrove the ducks fi oni the camp oven and pl ace i n foi l to
keep warm. Take t he oni ons, di ce and pl ace i n camp oven.
Adcl f.l our, and water i f requi red. Sti r to a thi ck paste.
Serve ducks wi th the graq,, poured over them, and wi th roast
pot at oes and boi l ed peas or beans.
Makes
your
mouth water doesn' t i t?
96
B I RDS - WI L D
& r A ME
Wi l d Duck
Stew
I-he good thing about cnntpJire stetas is that once prepared and
cooked they can Ltst.for saueral mea/s.
I ngr edi ent s
A coupl e of ducks
2 spoonfuls of Gravox
LL/z pannikins
of chopped onions
3
panni ki ns
of water
1
panni ki n
of sl i ced carots
4
pi nches
of sal t
A coupl e of packets
of dri ed peas
or beans
1 pi nch
of
pepper
2 cubes of beef stock
How to do i t
Thke two ducks that have been
pl ucked
and cl eaned. Cook for
6 mi nut es i n pan, or 4 mi nut esl n Foi l under warm coal s.
Cut the ducks i nto smal l pi eces. Pl ace i n camp oven-wi th
any l eftover di ced meat-al ong
wi th al l orher i ngredi ents l i sted
above, except Gravox. Pl ace camp oven i nro coal s. Cooki ng
ti me vari es accordi ng to heat of fi re, but stew i s ready when
carrot sl i ces are tender.
The stew can be thi ckened by addi ng a coupl e of spoonful s of
(l ravox
and sti rri ng gentl y, then l et si mmer.
For one of rhe best meal s under the srars, try servi ng wi th
dumplings
(see
Lr:ao Sr,rrsns recipe).
97
Ri ver Bank Pi geon
This recipe can be used u,ith pigeons, galahs, parrots or ltnl similar
birds. Such birds are relatiueQ small in size so a seruing of at least
tltree birds should be a/loued
per person.
Ingredi ents
3
pi geons
or other smal l bi rds
Half-a-dozen spoonfuls of margarine
1 fi nel y-di ced oni on
1/2
panni ki n
of red wi ne or brandy
A
pi nch
of sal t
Coupl e of
pi nches
of
pepper
How to do i t
' l hke
the bi rds and pi uck, gut and cl ean. Spl i t the bi rds up the
back, remove backbone and ri bs.
Hang p:rn over coal s, warm, add margari ne and heat unti l
margeri ne i s foami ng. Press the bi rds fl at, pl ace i n pan i nsi de
dorvn. Cook For several mi nutes then turn and cook for
anot her 3-4
mi nut es. Remove and pl ace i n warm pan.
Spread di ced oni ons i n pan, mi x i n margari ne. \ 7hen brown
add sal t , peppcr, wi ne or brandy and st i r. Let boi l .
Serve bi rds ont o pl at e and pour sauce over.
98
B I R D S _ WI L D
& T A M E
Roast Gountry Pi geon
As a little leid growing up tuhen tltings were d bit tough, I can
rernernber Mum cooking up batches of tltese birds with grauy and
bread srtuce. T'ltere tt,as usua/ly a bit lefi ouerfor tomorrow.
Ingredi ents
Pi geons or other smal l bi rds Handful of
pl ai n
fl our
Bi g dob of margari ne per
bi rd 1
panni ki n
of mi l k
Sal t and pepper
to taste 1
panni ki n
of breadcrumbs
Spl ash of cooki ng oi l 1. smal l oni on
How to do i t
Thke the birds and pluck, gut, clean and wash well.
\Wipe
the
birds dry. Season them inside with pepper and salt and put a
bi g dob of margari ne i nsi de each-thi s makes them moi st.
Throw a good spl ash of cooki ng oi l i n the hot camp oven, put
bi rds i n and baste rvel l whi l e they are cooki ng. Thkes about
hal f an hour or so.
GR n v
y:
Drai n off some of the oi l from the camo oven and
spri nkl e i n some fl our and brown sl i ghtl y. Add ; l i trl e water,
st i r wel l t i l l i t boi l s.
BR e n o Sn u c e: In a saucepan cook the whol e smal l oni on i n
the mi l k unti l oni on i s soft. Put breadcrumbs to soak i n the
mi l k. Beat up oni on and breadcrumbs wi th a fork, add a
good
pi nch of sal t , and l et boi l .
Serve bi rds wi th the gra\.y poured over and wi th the bread
sauce on the si cl e. Eat wi th roast spuds for an unreal meal .
99
B ] R D S _ WI L D & T A M E
Gamp Oven
Quai l
-l'here
ne mdryl w/tls oJ-cooleing these /itt/e birds, but to most country/
.fitlk
this orue is possibly the rnost popttlar.
Ingl redi ents
Quai l
(enough
to
go
around)
Sal t and
pepper
Breadcrumbs
Margari ne
Drops of lemon concentrate
How to do i t
Fi rst catch the quai l . Pl uck and cl ean the bi rds, maki ng sure
the tai l i s removed. Insi de each bi rd put one spoonful of
breadcrumbs wel l seasoned wi th sal t and pepper, and a smal l
l ump of margari ne. Put the bi rds i nto a hot greased camp
oven, and occasi oni rl l y spoon
j ui ces
over unti l cooked.
\When
cooked, put each bi rd on a pi ece of hot margari ne-
covered toast, and pour over a spoonful of
j ui ce.
Serve wi th
l el non dr ops and vegi cs.
They're that good they will even make you
"tweet".
100
Quai l
In Bacon
7-ltis is lt tltsq/ rurt.y rf.praparing t/tese small birds.
Ingredi ents
Several
quai l
L/z
pannikin
of flour
A coupl e of tomatoes
A few
pi nches
of sal t
1 panni ki n
of red wi ne or sherry or ?
A few pi nches
of
pepper
1/+
panni ki n
of Worcestershi re sauce
Bacon rashers (1 per
bi rd)
A coupl e of spoonful s of margari ne
How to do i t
Pluck and clean the birds, ensuring tail is removed. Dunk
bi rds i n \Torcestershi re sauce. Mi x fl our, sal t and pepper and
rol l the bi rds i n the mi xture.
\Wrap
i n bacon. Li ghtl y grease
camp oven wi th nargari ne, pl ace bi rds i n, spri nkl e wi th di ced
oni on.s and cover wi th sl i ced tomato.
(l over
bi rds wi t h wat er and wi ne-mi xed at 4: I rat i o
(or
t he
other way round i f you want). Pl ace camp oven on coal s.
Cook for
3 hor.rrs or so unti l done
(or
pi ckl ed!).
Serve wi th roast spuci s or chi pped potatoes.
F l s t BAKE s PUDs
When baki ng spuds sti ck a metal skewer through
t he spud. They cook
qui cker .
101
Squatter' s
Gri l l ed
Quai l
[)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.
Ingredi ents
8
quai l (or enough to
go
around)
Half-a-dozen spoonfuls of margarine
garl i c
A few
pinches of
pepper
A few
pinches of salt
How to do i t
Take the quai l , pl uck and cl ean, ensuri ng that tai l i s removed.
Hal ve by cutti ng al ong the backbone and press fl at on a fl at
surface.
Mi x the margari ne, garl i c, sal t and pepper i nto a paste and rub
over the quai l pi eces. Hang pan over coal s and warm, mel t i n a
cor-rpl e of spoonfr-rl s of margari ne. When hot add quai l pi eces,
breast-si de down and cook for several mi nutes then turn.
Spoon
j ui ce over the bi rd to moi sten. Cook for approxi matel y
5
mi nut es.
Serve with Mrcx's Srrns,
peas
and beans. \fash down with
bi l l y t ea.
LO2
Meat-Mi l d
& Game
ME A T _ MI L D
& GA ME
Bul l
Sl abs
This is my oldar brotheri,fatottrite
tr/t)/ to cook a lump of steak. His
nic/trtdrne is sLtb attd the stuak came offa hu/l so hence its nAme,
Bull Slab.
Ingredi ents
1 l ump of steak (ol d)
Vegemite
L/z
packet
French onion soup
Some foi l
How to do i t
Fi rs.t ofal l
get your camp oven hot. Smear Vegemi te l i ghtl y on
bot h si des of rhe st eak.
Make an envel ope out of rhe foi l and put
the steak i nto i t.
Spri nkl e t he French oni on soup over rh. rt eak. Cl ose t he
envel ope
compl etel y on al l si des-thi s
ensures that no
j ui ces
escape out of t he envel ope.
Put rhe envel ope i nto the camp oven and cook for, say,25
mi nut es wi t h coal s on t he l i d.
When i t' s cooked the way you wanr i r, serve wj th Bnusrrros
fbr a fantasti c meal that woul d make any pub cook envi ous.
105
ME A T _ MI L D & GA ME
Bul l y Buttock
Put
'er
on ear/y, go
,fishin'fitr
the aruo. When yott come back
rdueTrct$, she'l/ be done.
I ngr edi ent s
1 ki l o rump st eak
2
good
spoonf ul s of margari ne and cooki ng oi l
3 beef stock cubes
2
panni ki ns
of wat er
V2 panni ki n
of t omat o sauce
12 smal l oni ons
(whol e)
5 rashers of chopped bacon
12 small
peeled potatoes
1
packet
of dry
peas
Some f l our
How t o do i t
Cl et
your
camp oven hot then put i n margari ne and cooki ng
oi l . Chop st eak i nt o 1-i nch bi t s and rol l i n f l our. Put i nt o t he
camp oven and brown. Then add chopped bacon, water, and
the rest of the i ngredi ents. Cook sl ou.tl y for
3-4 hours.
When cooked serve with Ausstt Ditnnm. It's great, mate.
t-'1 T--1
flfr+*f
ll AtfF- | a
f f i ngf f i t f
nr or s wr r Hour r EARs
ffi,Ihbt
When
peel i ng
oni ons cut the bottom (root part)
fi rst
and
peel
up. Don' t cut t he t op unt i l you' ve f i ni shed
peel i ng.
Thi s wi l l hel p keep t he t ear s away.
106
Bush Steak l n Batter
In the bush uho said yott cdrit eat the top meals? Our Bush Steak in
Batter is a sttperb mea/ that rtny connoisseur of
fne food
would enjoy.
l ngredi ents
Gri l l i ng steaks-rump,
porterhouse,
or fi l l et
Rashers of bacon
Some oni on ri ngs
Spl ash of tomato sauce
Spl ash of Worcestershi re sauce
L/z
pannikin
of self-raising flour
1 egg
Some mi l k
Pi nch of sal t
How to do i t
To rnake the batter, pl ace fl our and sal t i nto a bowl . Break esq
i nt o t he cent re of t he f l our and beat wel l . Then add mi l k
skrwl y to make a smooth batter.
Pl ace steak i r-r a hot camp oven and cook for
5
mi nutes on one
si de.
' l urn
steak, add bacon and oni on ri ngs. Pour sauces on
top of steak. Then pour batter over. Pl ace l i d on top of camp
oven and cook for a fr-rrther 20 mi nutes or so.
Serve with Roltsrco Sprros Iw Fott,, and with
peas,
beans and
f reshl r.' -cooked scones.
LO7
M E A T _ M I L D & G A M E
Down-under Steak
Here's a wq/to prepltre a steak that is slightly out of the norm, but
rnahes nru interesting uarirttion
from
the usually dry
fried
meat.
l ngredi ents
Steak, ni ce and thi ck and enough to
go
around
1/2
panni ki n
of dri ppi ng
A couple of spoonfuls of margarine
1/+
panni ki n
of l emon concentrate
A coupl e of sl urps of tomato sauce
A
good
spoonful Worcestershire sauce
garl i c granul es
A few drops of Tabasco sauce
A coupl e of
pi nches
of sal t
A coupl e of
pi nches
of
pepper
How to do i t
Mel t t he dri ppi ng i n a saucepan t hen add di ced oni ons, l emon,
pepper, sal t, \Torcestershi re sauce, tomato sauce, and Thbasco
sauce and sti r wel l .
Lay steaks fl at on tray or pan and pour mi xture over. Al l ow to
si t for hal f an hour then turn. Ensure that al l
parts
of the steak
have been covered by the mi xture.
Hang pan over fi re and warm, mel t i n margari ne.
tVhen
hot,
pl ace steaks i n pan and gri l l , spooni ng l eftover mi xture onto
steaks whi l e cooki ng.
Serve, when cooked to your liking, with Mrcr's Slurs-.
108
M E A T _ M I L D
& G A M E
Roughi n'
l t
Steak
A rea/ bush-sry/e tu/l.y to cook a srcak-without
d
pail
or a shoue/!
Ingredi ents
A
good piece
of steak, L-7-L/2" thick A couple of
pinches
of salt
A spoonful of Worcestershire
sauce A spoonful of margarine
A coupl e of
pi nches
of
pepper
How to do i t
Mi x sal t, pcpper, \Torcestershi re
sauce and margari ne together
and coat steak.
Thke a few good shovclfr-rls of coals and form a flat bed several
i nches thi ck. I' l ace steaks on coal s and gri l l unti l
j ui ce
fl ows from
meat. Li ft steak, freshen coal s, and cook other si de. Serve when
dor r t t he wav
you l i ke i r .
Stump Meat
You 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.
Ingredi ents
1
good
l ump of steak approx. 1kg
1
packet
of soup-e.g. French onion
L/z
pannikin
of water
How to do i t
Cut steaks i nto bi ts and chuck i nto a hot camp oven. Spri nkl e
steak wi th soup mi x. Pour i n water and put the l i d on ,h" ."-p
oven, nor forgetti ng ro put some hot coal s on the l i d.
Cook for about I
I/2hours,
but you' ve gor ro keep checki ng on
it. Serve with the sauce poured
over, and with Vncrc Krneni.
109
Buffal o Steaks
Ifyou are hunting the JVorthern
'ferritory
or ltaue ACCess to b"ffol"
meat, here is a bunter\ u)lly to bush-cook some steabs.
I ngr edi ent s
LL/2"-2" thi ck buffal o steaks (enough
to
go
around)
A few
good
1/2
spoonful of
garlic granules
A few pi nches
of
pepper
A coupl e of drops of Tabasco sauce
1/2
teaspoonful of salt
How to do i t
Mi x the margari ne, gari i c, sal t, pepper and Tabasco sauce i nto
i 1
Pl l st e.
Hang pan over coal s and heat. Mel t i n a coupl e of spoonful s
of margari ne and when hot add steaks and gri l l for a few
r' ni nl l tes. Turn, kr-ri fe paste over steak, gri l l for several mi nutes.
-l urn
agai r-r and add pasre ro other si de and gri l l for
5
mi nutes
or so. TLrn once agai n ancl add more pasre and al l ow to gri l l
for another
5 mi nutes. f' hen remove. Steak wi l l be medi um
rare.
Serve wi th pl enty of sauce, chi pped spuds and eggs fri ed i n the
Pan.
r A T
-
GE T T I NG I T R] GHT
To get
the ri ght temperature of the fat, a bl ue fume wi l l
be r i si ng. To t est , dr op i n a
pi ece
of br ead, i t shoul d
br own ver y
qui ckl y.
110
ME A T _ MI L D
& GA ME
' Roo
Tender
Loi n
7'his is rhe go-the.fair-dinktm
Aussie-bredfeed.
No muckin'
around.
fust
rea/gtod
old-fashioned
tucker at its best.
Ingredi ents
A big lump of kangaroo
steak or enough to
go
around
Some cooki ng oi l (pref erabl y good
st uf f )
Sal t and peppel
How to do i t
(i et
yor-rr kangaroo
sreak, i f you can fi nd some,
and mari nate i t
i n the cooki ng oi l fbr about hal f a day, or l onger,
or unti l you
get around to i t. In the meanri me
ger some vegi es ready.
Heat your pan by hangi ng i t over the f-i re, then chuck
your
steak i n the pan wi rh sorne sal t and pepper and sl orvry cook
hi m up, turni ng hi m as necessary.
\When
he' s cookej he' s
dotre.
Nor' v si t back, l ook at the srars, and enj oy a fai r-di nkum
meal
of meat and vegi es whi l e l i vi ' g i n the l and of the Southern
(, ross.
I Y I E A T
D R I E D
O U T
Never pi er ce
t he meat whi l e cooki ng,
t hi s l et s out
al { t he
j ui ces.
When t ur ni ng your
meat , use a l i f t er
or a knj f e and spoon, or st i ck a f or k i nt o t he f at .
LLL
M E A T - M I L D & G A M E
Jol l y Jumbucks
I: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.
I ngr edi ent s
8 chops
2 oni ons
Sal t and
pepper
1/3
panni ki n of tomato sauce
2 spoons of Wotcestershi re sauce
A few shakes of
garlic
Good spoon of fl our
Smal l spoonful of sugar
How to do i t
Cut off the excess fat from the chops and cook i n a hot frypan
unti l nearl y done. Mi x al l other i ngredi ents wi th a l i ttl e water
and pour over the chops. Cook unti l the mi xture thi ckens.
Serve wi th souds and beans.
LL2
Stray Lamb Chops
Here',r a udriation
f
om the norma/ grilled orfried chops that is
simple to coole nnd the resu/t is ueryt pa/atab/e.
I ngr edi ent s
Enough l amb chops to
go
round
1 spoonful of margari ne
Vg panni ki n
of fl our
L-LL/z
panni ki ns
of boi l i ng water
1. smal l di ced oni on
2 chi cken stock cubes
Sal t and
peppel
1 spoonful of dry mustard
1 spoonful of vinegar
1 spoonful of Worcestershi re sauce
How to do i t
Mel t t he margari ne i nt o a hot pan. Add f l our and st i r unt i l
brown. Care shoul d be t aken not t o burn.
Remove pan from the coal s and gentl y add the boi l i ng water
rvhi l e mi xi ng. Put pan back over coal s, sti rri ng wel l unti l sauce
thi ckens. Add oni ons, vi negar, \Torcestershi re sauce, stock
cubes, sal t, pepper and mustard. Sti r for 15 mi nutes.
Fry the chops unti l tencl er. Pour the sauce over meat.
Serve rvi th pl enty of chi pped spuds and tomatoes.
113
Veni son Steak
-
Bi te Si ze
If-.t,oube got a bir of'time and a supply of uenison, tryt rhis, the wdit is
rnore tltan u,orth it.
I ngredi ent s
t/2"-thick
venison steak (enough
to
go
around)
A
good
spoonful of
garl i c granul es
A coupl e of
pi nches
of sal t
1
panni ki n
of water
1 panni ki n
of soya sauce
A coupl e of spoonful s of honey
Spoonful of margari ne
How to do i t
Sti r together water, soya sauce, garl i c, sal t, honey and Tabasco
saucc i n a l arge bowl . Pl ace steaks i n di sh
(camp
oven wi l l oo7.
Pour mi xture i n and al l ow to set for a day, rurni ng ro ensure al l
steaks get a good soaki ng.
Har"rg pan over coal s and heat. Mel t i n spoonful s of nrargari ne,
add steaks and gri l l over a medi urn to l ow hear. Don' r burn.
Keep rroi st bv pouri ng mi xture over steaks whi l e cooki ng.
\When
cooked to sui t, serve as a steak sandwi ch, or wi th gri l l ed
oni ons and chi pped pot at oes.
LL4
Veni son Steak
-
Gi ant Si ze
If you'ue been good enough or lucky enough to bag rt deer, then herei a
w(t)/ to enjoy some of yottr ltttrd-earned uenison, whi/e sti/l in the
bush.
Ingredi ents
Lt/2"-thick venison steaks
(enough
to
go
around)
L/2"
cooking oil in a
pannikin
4
good
A coupl e of
pi nches
of sal t
Dash of Worcestershire sauce
garl i c granul es
How to do i t
Pour oi l i nto bowl , di p steaks i n bowl to coat wi th oi l .
Hang pan over coal s and heat. When hot, grease wi th
margari ne, add steaks and l eave for several mi nutes then turn.
Cook ti l l done-about 10 mi nutes for rare. Remove.
Mel t margari ne i n pan. Mi x i n sal t,
\Worcestershi re
sauce, and
garl i c. Spoon over st eaks.
Serve, season to taste, and tuck i n.
l f you' r e goi ngt o f r y anyl hi ng, make sur e t he f at i s hot , r eal
hot. Thi s seal s the outsi de of the food strai ght away, and
stops the
j ui ces
from
getti ng
out, and keeps the fat from
get t i ng i n. But be car ef ul , hot f at i s danger ous, and i t can
bur st i nt o f l ames.
115
Sambar Stew
Here\ a good brew that once prepared, can uery quickly
fll
that
hollow spot at the end of a long day's hunt, with uery little work. It
was giuen to me by an old bloke ouer the Alps way. All I know is, it's
good.
Ingredi ents
6
panni ki ns
of veni son, di ced
1
panni ki n
of vi negar
2
pannikins
of water
A couple of carrots
A few
potatoes
Gravox
A spoonful of salt
A spoonful of
garlic granules
A couple of
packets
of dried beans
A couple of
packets
of dried
peas
How to do it
Mix vinegar, water, salt, and garlic in camp oven. Dice onions.
Peel and quarter potatoes and carrots. Add vegies with venison
to camp oven and allow to sit for a while, overnight if possible,
st i rri ng occasi onal l y.
Place camp oven in coals. Allow to cook for
3-4
hours.
\When
nearly cooked, add in several spoonfuls of Gravox to thicken
and allow to simmer until ready to eat.
Serve in a bowlwith hot buttered Busnrcs'Fruto Sco.nrrsor
Joaunv
Clrrs.
116
Real Di fferent Meal
l f You' re Dari ng
4i,[1
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
Achi l l es Eel
Eels are slippery little beggars that loue nothing better than catching a
mug on the end of a rod and doing tbeir damnedest to drag him into
the creek or riuer. As this recipe is about how to cook, not hou to
catch, land, handle or outwit the slimy creAtures we'll
just
say that
hauing done so, and by
following
the direction belotu, you'll be
rewarded with its tantalising taste.
Ingredi ents
A couple of eels
1
panni ki n
of
pl ai n
fl our
A coupl e of
pi nches
of sal t
A couple of
pinches
of
pepper
L/2
pannikin
of cooking oil
How to do it
After catching your eel, dispatch it by beheading with an axe.
Then ski n, gut and r i nse.
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 15
minutes, then strain off water and allow cutlets to cool.
Season the flour by mixing in salt and pepper then roll cutlets
into 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
Mal l ee
Stew
When you're staruin', you'll eat anythin', but this is somethin'. It ain't
no pub meal, but it'll do until the next good
feed
comes along.
Ingredi ents
1 rabbi t
A coupl e of ducks
A couple of
pigeons
2
packets
of dried
peas
2
packets
of dried beans
A handful of carrots
Garl i c
granul es
Half-a-dozen spuds
Gravox
A couple of
pinches
of pepper
2 beef stock cubes
1 spoonful of salt
4 oni ons
A few pannikins
of water
How to do it
Clean and gut rhe rabbit. Pluck and clean the ducks and
pigeons. 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 without
disturbing. Remove. Add peas, beans, peppet salt and a
couple of large spoonfuls of Gravox. Stir well and replace in
coals for anorher
l/z-3/4hour.
Serve with hor scones or
Qurcr
Daunrn dripping with
margarine.
L20
Pan-fri ed Snake
For those who wish to be daring and
fulf
I a long-time wish, try
this-if yoube had to dispatch a snabe in self protection! Remember
all snakes are protected.
No Rtst'o usrcntrv Tarn:! !!
Ingredi ents
1 snake
A couple of spoonfuls of margarine
A few
pinches
of salt
A couple of
pinches
of
pepper
Bread
How to do i t
Thke the snake, preferably dead, and remove the head as this
contains the poison sacs. Skin. Cut into 2-inch pieces. Mix
salt, pepper and margarine into a paste and rub over pieces.
Hang pan over coals and heat, melt in a couple of spoonfuls of
margarine, then gently fry the pieces until brown.
Serve on toasted bread slices.
You' ll be surorised!
Fnr
-
r or Hor ENouGH
l f you put
the food i n before the fat i s hot, i t wi l l be
greasy
and spongy and horri bl e and
gi ve you
the burps.
L2L
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
Pi t-roasted
Pi g Or Goat
Most campfre or bush cooking is restricted to cooking ouer or in the
coals oJ-the campfre. There is a third altetnatiue, which requires a
good bit of preparatioru, but the end result
justifes
the additional
worb. As uitlt most bush cooking, a bit of experimentation
and
daring can resu/t in any game being cooked this tuay.
Ingredi ents
1 smal l pi g
or
goat
A bi t of marrow
Hal f-a-dozen medi um spuds
Some
garl i c granul es
A spl ash of Worcestershi re sauce
A bi t of pumpki n
How to do i t
Di g a pi t a coupl e of fcet square and a few feet deep. Have
pl enty of good wood on hand-preferabl y mal l ee roors or a
good coal -produci ng wood. Start fi re and keep burni ng for
4-5 hours. A deep bed of coal s shoul d l i ne the pi t.
Pl ace sl i ced oni ons, poraroes, pumpki n and marrow i nsi de
pi g
or goat. Rub Worcestershi re
sauce over meat and spri nkl e wi th
garl i c granul es.
\Wrap
the pi g or goat sol i dl y i n foi l , then wrap wi th
3 or 4
l ayers of paper. Ti e wi th fi ne wi re or rwi ne, and pl ace package
i nsi de a hessi an bag, and then wet thoroughl y.
Put the whol e package di rectl y on the coal s, cover qui ckl y wi th
a pi ece of t i n, t hen back-f i l l wi t h hot coal s and di rt t o about 12
i r-rches thi ck. Leave for 4-5 hours.
Excavate and serve.
L22
Wi ti uti Grubs
You 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 hi m
-lb
catch a witjuti, you will probably find him in any number
of trees, but wattl e i s hi s favouri te haunt. If you see a tree wi th
a hol e i n i ts trunk and some evi dence of sawdust around I
reckon yor-i ve hi t the
j ackpot. Now to get hi m out you can use
a bi t of thi n rvi re or an ol d i nner speedo cabl e and put a sharp
poi nt on the end wi th a fi l e. Bend the wi re around to make a
rype
of a barb, shove the wi re i nto the hol e and turn around a
few ti mes, and then wi th l uck when you pul l i t out you coul d
have a grub hangi ng on the end.
How t o eat hi m raw
This' ll get the sheilas going. Hold his head with the finger and
thumb of your left hand and grab his skin near his anus with
your other hand and pull out his entire innards. Close your
eyes and bite off his body behind his head. Now you mightn' t
l i ke t he sound of t hi s, but t hewi t j ut i i s one of t he t ast i est and
most nutritious foods around. The grub
is sort of a cream
colour, and it grows to about 4 or 5
inches long.
How t o cook hi m
f"hrow him complete into the hot ashes for a couple of
mi nut es, t hen gut hi m and eat hi m. Or put hi m i nt o a hot
pan with a bit of margarine. But don' t cook him for too long.
Vellwitjuti grubs are great, so don' t worry. They only eat
rvood and are probably the cleanest bush food in the country.
L23
^N
\
The OId Snags & Mi nce
T H E O L D S N A G S A N D M I N C E
Bl oodi ed Dogs
This is no
'yapping"
mdtter, this is afair dinhum courutry/ way of
making the old snags taste /t bit better than beaut.
Ingredi ents
12 sausages
1 pannikin
of mashed potatoes
2 tomatoes (pul p)
1 egg
1 egg
yolk
Pepper and salt to taste
Some breadcrumbs
Cooki ng oi l
How to do i t
fup the sausage meat out of the skins and put with poraro,
tomato pul p, pepper and sal t to taste. \(/ork i t i n wi th a wel l -
beaten egg yol k. Ti rrn the mi xture i nto sausage shapes and rol l
i n egg and breadcrumbs.
Have your pan hot and chuck i n some cooki ng oi l and sausage
shapes and fry until cooked. You have to turn them over a few
ti mes to get them cooked properl y.
Ser ve wi r h
ol cnw of 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.
Ingredi ents
A rasher of bacon
1 sausage
1 slice of bread
L egg
Sl i ced oni on
Tomato sauce
How to do i t
Fry the sausage, onion and bacon in the pan until nearly
cooked, then hard-fry the egg.
Vhen serving, place egg on a piece of bread and sprinkle on
some salt and pepper. Add the sausage, followed by the onion
and the bacon. Smother with tomato sauce. Fold the sides of
the bread up and eat in fingers as you would a hamburger.
Woof Woof
Got A c oRN oN YouR Foor
Thi s may hel p. Bandage a
pi ece
of squashed l emon
over t he sai d cor n, and l eave on al l ni ght .
L27
Toad-i n-the-Hol e
This'll get the
"croak"
out of ya and put some hop back into ya. Cook
ir 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.
Ingl redi ents
1 pannikin
of self-raising flour
1 egg
L/zpint
of milk
Half-a-dozen sausages
2
good
spoons of margarine
Some salt
How to do i t
Mix up a batter with the flour, salt, egg and milk the same as
you woul d for pancakes.
Get your hot camp oven and put i n the margari ne. Pour i n the
batter. Drop i n the sausages and face them i n one di recti on,
put the l i d on and l et them bake for about hal f an hour.
Eat
' em
wi th some spuds and tomatoes.
Euc v r o r HE REs c uE
Col os:
put
a coupl e of drops of eucal yptus oi l on a
handkerchi ef or a
pi ece
of rag and breathe i n every now
and t hen.
PurrEo uruscrE:
get
one
part
of eucal yptus oi l to three
parts
of oi l and rub i t i n. l t works.
Sr ncs: al so
good r ubbed on st i ngs, di l ut ed or undi l ut ed.
T H E O L D S N A G S A T { D M I N C E
Bal l s And Mushi es
Years 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.
Ingredi ents
2 panni ki ns of mi nce steak
1 oni on
1 carrot
2
good
shakes of
garl i c gl anul es
1 beaten egg
1/+ panni ki n
of
pl ai n
fl our
1-
good
1 small spoonful of cooking flour
Mushroom Sauce
How to do i t
Chop 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 preparing
MusunooM Saucn
L29
Gi ant Veni son Bur$ers
These will warm dnd
fillyou
ttp afier a hard day's hunting. They're
uts)/ to cook as we//.
I ngredi ent s
3
panni ki ns
of veni son mi nce
Half-a-dozen slices of bread
A couple of eggs
Worcestershi re sauce
Tomato sauce
A coupl e of
pi nches
of sal t
A coupl e of
pi nches of
pepper
How to do i t
Iake the onions, peel and chop finely. Crumb the bread. Mix
al l the i ngredi ents together, and add a l i beral dash of
Worcestershi re sauce and a coupl e of good sl urps of tomato
sauce. Break i n the eggs and when thoroughl y mi xed press
i nto pal m-si zed bal l s. Makes 8 approxi matel y.
Hang pan over the coal s and heat. Mel t i n a coupl e of
spoonful s of margari ne and when hot, add veni son burgers and
press fl at. Al l ow them to cook sl owl y over medi um coal s,
turni ng as requi red.
The way to eat these beaut burgers i s wi th toast and Scnun
Rn.rcu.
130
Meat Loaf and Fri ed Damper
Sitting by rhe riuer, no
fsh
to be
found
'['he
rabbits haue gone quiet and therei no quail around
Instead of sitting here better go back to the camper
For tea tonight it's Meat Loaf and Fried Damper.
Ingredi ents
Hal f a ki l o of mi nce st eak
Hal f a ki l o of sausage mi nce
1 di ced oni on
Handf ul of f l our
1 egg
Good
pi nch
of sal t
Good
pi nch
of
pepper
How to do i t
Di ce the oni on fi nel y and mi x together wi th both meats.
Break the egg i nto the meat and mi x thoroughl y.
Shape i nto a l oaf and rol l i n fl our. Pl ace i n an oi l ed camp oven
and cook f or 2 hours.
When Meat Loaf i s cooked, remove from camp oven and keep
warm. Now cook your Fruno Dttrvprn.
Serve Meat Loaf and Fri ed Damper wi th roast spuds. Have a
del i ci ous meal .
131
Mi nce
Parcel s
l n Foi l
This 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.
Ingredi ents
2 handfuls of mince
(or
sausage meat)
3 oni ons
Some
garlic granules
1
packet of dried
Peas
Half-a-handful
of carrots
3 spuds
A
good pinch of salt
Some Worcestershire
sauce
How to do i t
Mix all ingredients together then break into easily handled
porti ons,
oy fout or fi ve.
\Wrap
i n foi l , and chuck i nto the
coal s. Cook for approxi matel y 30
to 45 mi nutes.
These parcel s
can be made wi th al most anythi ng that i s
-
"rounJ,
and can be done at home and kept i n the Esky' For
di fferent
meats try bacon, cel ery, cheese and corn.
Serve with Mrcx's Sruos for a real different
meal.
L32
Mushi es
& Vegi es
K = = " T HE GRE E N r N r HE B E A N
A bi t of carb soda i n beans and
peas
whi l e they' re
cooki ng
gi ves
them a
good green
col our.
M U S H I E S A N D V E G I E S
Mi dni ght Mushi es
This is rbe perfect midnighr snack just
before hitting the hay, they
onQ take afeu mittutes to rnake.
l ngredi ent s
Large mushrooms (enough
to
go
around)
Worcestershire sauce
Bacon rashers
How to do i t
Chop bacon and cook i n a hot frypan. Spoon bacon i nto
mushroom caps and spri nkl e \Torcestershi re sauce l i beral l y
over the top. Cook i n the camp oven unti l mushrooms are
wel l heat ed t hr ough.
My mouth' s wateri ng now.
WARNI NG
Field mushrooms are identifed by the whirc ring
around tl)e stem, and pink gills-tuhich darken
on maturiq,.
lVor
-ro
ItL' .-oNFusED tuith yellow-staining
mushrooms which, ruhen suatched on the caps or
stcm tuith
fngernail
or knife turn yellow, and
tuhich 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-fri ed Mushi es
If you happen onto a paddock offesh muslties, or yoube bought some
fom
the greengrocer, here is an ear/ way of coohing them.
Ingredi ents
Fresh mushrooms (enough
to
go
around)
Big dob of margarine
Salt and
pepper
Some flour
How to do i t
Peel, clean and slice the mushrooms while your frypan is
getti ng hot. Then pop i n the margari ne and the mushroom
sl i ces. Spri nkl e wi th sal t and pepper and cook for a few
mi nutes, turni ng occasi onal l y.
If a grar.y i s desi red, add a l i ttl e fl our and sti r.
Del i ci ous on damper dri ppi ng wi th margari ne, or served over
meat.
135
M U S l I I E S A N D V E G I E S
Vegie Kebabs
Before you leaue home make these thing up and put them in a bag in
the esky. Then when ylu get to wltere you are going, get your
fire
stdrted and put these on to start cooking. Unload the ute, and when
yoube
fnished
that, tltese kebabs should be ready to turn oaer.
Ingredi ents
Fresh vegies
Some sal t
Wire skewers
How to do i t
Cut vegies to the size you reckon is about right, then thread onto
skewers. Cook over a medi um fi re turni ng now and then. Don' t
forget, you want your vegies hot and not mushy. Add salt to
taste. Good wi th bread and butter.
Wi l derness Vegi es l n Goal s
Here\ a wql to
PrePlxre
some nice uegies to complement your steak.
Ingredi ents
1 medium spud
per person
Margarine
1
good
size carrot
per person
Splash of oil
1 lump of
pumpkin per person
Wet newspaper
1
piece
of marrow
per pelson
How to do i t
Rub each piece of vegetable with oil, and wrap up in layers of wet
newspaper. Dig a shallow trench at edge of coals, place
newspaper-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 margari ne.
136
t
( \
(,
S P U D S
Bel l Spuds
Tbis 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.
Ingredi ents
Some spuds
( enough t o
go
ar ound)
A coupl e of bi g oni ons
Sal t and
pepper
Some
garl i c
spri nkl es
Hal f a
panni ki n
of mi l k
( or enough)
Some cheese sl i ces
Some mar gar i ne
How to do i t
Grease your camp oven and get i t hot. Then peel and cut the
oni ons i nto ri ngs and put i nto the bottom of the camp oven.
I'eel, wash and slice the spuds into about
l/4-inch-thick
slices
and pl ace over the oni ons. Gi ve
' em
some sal t and pepper, and
a fi ne spri nkl e of garl i c. Chuck i n the mi l k and cover wi th
sl i ced cheese.
Put the camp oven i n the coal s, wi th some coal s on the l i d, and
cook. Shoul d take about 30
mi nutes or so, but check. When
they pierce easily with a fork, they're done.
Serve wi th Buu Sutns. Thi s wi l l be one of the most
qourmet
meal s
you
wi l l ever cook i n the bush.
138
S P UDS
Bul l ocky
Bread
Cop a loaf oJ-this. IYo yeast, only bits andpieces out ofyour
tuckcrbox. And if I can iltr iryou can.
I ngredi ent s
2 spuds
1
pannikin
of water
1 panni ki n
Pi nch of sal t
How to do i t
Peel and boi l the spuds i n a saucepan and then mash them i n
thei r own water and l et go col d. Add sel f-rai si ng fl our and sal t
thgn mi 1-an i ce cream conrai ner i s i deal for thi s.
Knead wel l -you shoul d know how to do thi s by now-and
shape l i ke a damper. Grease si des and bottom of the camp
oven and put i n damper. Bake for abour
30 mi nutes.
Use the
"knocki ng"
resr to see i f i t' s cooked. \7hen i t sounds
hol l ow he' s done.
No. s PLAs H
Bor Lr NG
When boi l i ng
peas
or beans add a smal l bi t of
margari ne to the water, they reckon i t stops i t
f r om boi l i ng over .
139
Dydi ' s SaYoury Spud Gakes
If you haue had a bad dayi
fishing,
and if you're staruing hungry,
here\ a meal that\ quick
'n'easy
and will pacifi, that rumbling
stomach.
I ngredi ent s
6 large
potatoes
L/z pannikin
of flour
2 medi um oni ons
A couple of eggs
4 slices of bacon
4 spoonfuls of margarine
How t o do i t
Thke the potatoes, peel, boil in water until cooked-when
easily 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 of
spoonfuls of margarine, and spoon in dobs of mixture. Cook
until brown, then turn.
Serve hot with salt, pepper and plenty of sauce.
140
S P UDS
Mi ck' s Spuds
'this
is bow the old timers used to cook their spuds. Iti original and
belieue me it workl
Just
ask Mick ifyou're euer up Deni. way.
Ingredi ents
2 spuds
per person
How to do i t
Scoop a hole in the bottom of the coals and chuck in the spuds
and 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 Fi sh
It\ not
fair-dinhum fish,
but if you can't catclt one or go to tbe shop
and buy one, this'll haue to do.
Ingl redi ents
To each
person you
are cooking for:
2
good-size
spuds
1 egg
1 oni on
Salt and
pepper
Cooki ng oi l
How to do i t
Peel and grate the spuds and the onion, then squeeze out the
juices.
Add egg and a good pinch of salt and pepper. Mix
well. Chuck into a hot frypan with cooking oil. Fry turning
occasionally, until golden brown.
Serve with
plenrv
of sauce.
L4L
S P UDS
Roasted Spuds l n Foi l
Any combination of these ingredients can be used to cook to your own
tuste.
Ingredi ents
Medium-size spuds
Margarine
Cheese
Garl i c
Foil
How t o do i t
Slice the spuds in
l/4-l/z
inch thick slices but don't cut all the
way through. Knife margarine into each cut. Slice cheese and
place piece into each cut. Sprinkle spuds with garlic granules
then wrap completely in foil.
Shovel a hole in hot coals, gently place potatoes in and cover.
Cook for approximately
l/zhour.
Remove when easily pierced
by fork.
Serve with margarine and plenry of salt and pepper. An ideal
midnight snack, or side-dish to any main course.
L42
S P UDS
Spud Pi e
When you're stuck out in the bush, who said you canl make up some
of the best mea/s around? This one is that good euen the best of
bushies come back
for
more.
Ingredi ents
4 spuds
t/z
pannikin
of cheese
(grated)
1
packet
of soup mix
2 spoons of margarine
1
panni ki n
of mi l k
How t o do i t
Crease your hot camp oven. Slice the spuds and arrange layers
of spuds and soup mix in camp oven. Heat milk and pour
over. Cook in moderate coals for 40-45 minutes or until the
spuds are cooked through.
Remove lid of the camp oven, add extra milk if necessary, and
top with cheese and a bit of margarine. Bake for a further 10
minutes until the cheese melts.
Serve as a side-dish with fish or meat. Excellent with .Bzpsrr3
Cnu*tnno Wto Ducxor Ro.tsrro Uuonncnouwo Murrou.
143
S P U D S
Unl ucky
Hunter' s Respi te
This sounds alright, smells not too bad, tastes OK, and seeing you
didn\ catch anything, iis better than eating nothing.
Ingredi ents
4 Jatge
potatoes
2
good
spoonfuls of
plain flour
6 slices of bacon
1
panni ki n of mi l k
2
good
spoonfuls of cornflour
2
pi nches
of
pepper
2 medi um oni ons
How t o do i t
Peel the potatoes and boil.
\When
ready, roll in cornflour and
fry in the pan.
Dice the onions and bacon and brown. Mix flour and milk
together and pour over onions and bacon. Stir into a gravy
while 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 Fi sh
So you had a big catch yesrerday and couldn't ear it all last night.
Wlry not haue itJbr brekkie with some eggs.
I ngredi ent s
3 eggs
2
good
spoonfuls of cooked fish
1
good
spoonful of mi l k
Salt and
pepper
to taste
2
good
How to do i t
l n a bowl beat the eggs and add mi l k, add sal t and pepper to
taste . Have your fi ypan hot and add margari ne, and then the
flaked cooked fish. Add beaten eggs and cook slowly, stirring
conti nuousl y unti l mi xture thi ckens.
Whe n ready, pour onto hot toast and tuck i n, and wash down
wi th bi l l v tea.
t-l f--1
trir*"*
ll&,rA l-
[ ^ J Sg F l l Yr NG
wr RE F o R A r o w Ro PE
V{6.EYJ
-l f
your
vehi cl e
gets
bogged and you need some wi re
from a fence to hel p
you
out, there i s onl y one knot
to use and that' s the ol d farmer' s fi gure-8 knot.
Easy t o do and won' t come undone.
L46
Jaffl es In Goal s
T-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.
Ingredi ents
Sl i ced bread
Margari ne
Fi l l i ng ( suggesti ons bel ow)
Sal t and
pepper
How to do i t
Any combi nati on of fi l l i ngs can be used, as l ong as they are
edi bl el Such as egg, egg and chopped bacon, cheese and
bacon. baked beans. tomato and oni on-the l i st i s as endl ess as
the contents of your tuckerbox and your i magi nati on.
Spread two sl i ces of bread wi th margari ne. Pl ace buttered si de
fi rce-down on hot
j affl e
i ron, add desi red fi l l i ng, season. Pl ace
tl -re other pi ece of bread, margari ne si de up, on top of fi l l i ng.
(l l ose
j af f l e
i ron and l ock.
Pl ace
j affl e
i ron i n hot bed of coal s, cook for a few mi nutes,
then turn. Repeat. Remove and check.
Serve when done. A del i ci ous snack or l i ght meal .
L47
Paddy' s Fi sh Gakes
If
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.
Ingredi ents
Remai ns of any col d fi sh
To each ki l o:
AboutT-/z kilo of mashed spuds
1 bi g dob of margari ne
2 eggs
Mi t k
Breadcrumbs
Bi g
pi nch
of sal t
Pi nch of
pepper
Cooki ng oi l
How to do i t
Hang your pan ove r the coal s to get hot and add margari ne.
-I' hen
chuck i n and mi x together the coarsel y broken-up fi sh,
mashed spuds, yol k of one egg, sal t, pepper and a bi t of mi l k to
moi st en.
Sti r for a few mi nutes then pl ace onto a pl ate and l et cool .
\When
cold, make into flat round cakes.
'Wipe
over with egg,
smother wi th breadcrumbs, and fry i n hot cooki ng oi l .
Serve wi th
peas
or beans.
148
Modern Swaggi es' Leftovets
If'_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,.
I ngr edi ent s
Any l eftover col d meat, sl i ced
1 oni on
2 tomatoes sl i ced
Sal t and
pepper
1 egg
Handful of fl our
Some mi l k
How to do i t
l )ut the f' l our ancl sal t i n a bowl , break al l egg i nto centre of
fl our and n-ri x i t r.rp u' el l . Then put the mi l k i n and mi x to
rnake a ni cc smoot h bat t er.
Hrrvc vour frr' p' ri rr-r hot and greased. Pl ace together sl i ced meat,
oni ons, and t omat oes. Cover i n bat t er mi xt ure and f ry unt i l
gol dcn
brown.
Scrvc rvi t h chi pped spuds and peas.
149
Somethi ng
To Sweeten You Up
S O M E T H I N G T O S WE E T E N Y O U U P
Gamp Oven Bread Puddi n$
Herc is r simplc ctut/r.fire dcsscrt thdt ui// hit the spot and add a
l )
t r i sl , i t t q t ot t t ' l t t o
. ), ()ut '
ut t ri t t i ot rt ' s(.
I ngr edi ent s
A dozen sl i ces of bread A coupl e of spoonful s of margari ne
1/z
panni ki n
of
j am
A
panni ki n
of mi l k
How to do i t
Li ghtl y sprcacl bread rvi th margari nc, then coat generousl y wi th
j arn.
(i rcasc
i nsi dc the camp oven wi th margari ne and pl ace
bread i n l avcrs. Sl owl y add mi l k ti l l i t soaks i nto bread. Do not
,'ouer thc brcac/ comp/ete/y tuith milk.
Pr.rt rl -re canrp ovcn on t[.re coal s and cook sl owl y for 20-30
rrri nut es. Serve i rot .
Gowyard Whackers
Hcre\ n wlto/esome hiscttit mixtttre that can be quickly whacked up
anrl crrrricd n
Ji//
rhttt ltollow spor.
I ngr edi ent s
3
panni ki ns
2/3
panni ki n
of sugar
3/4
or
L/z
l b of margari ne 2 panni ki ns
of mi l k or cream mi xture
3 eggs
How t o do i t
I{ub the margari ne, fl our and sugar together unti l mi xture has a
coursc tcxture. Form a hol e i n mi ddl e of mi xture and break i rt
cggs, bl end, then add mi l k/cream and mi x to a thi ck dough. Add
spoonful s of mi xture to a hot greased camp oven and cook unti l
i i ght l y brown, approxi mat el y l 0 mi nut es.
' I' hese
defi ni tei y tastc bctter than the name suggests.
L52
S OME T HI NG
T O S WE E T E N Y OU UP
Dol l y Varden
Thiill sweeten the missus up, especially i/'you're at the camp on
)/our
own. 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.
Ingredi ents
1/z
pannikin of butter or margarine
1/+
pannikin of sugar
Couple of eggs
One-and-a-bit
pannikins of self-raising flour
L/2
pannikin of milk
How to do i t
Get your Twnrvr Gtrrov Ovrvhot wi th good coal s.
Mi x the margari ne and sugar to a creamy smooth texture' use
an i ce cream contai ner for thi s. Then put i n the eggs and beat
well. Slotuly add the self-raising flour and the milk bit by bit-
i t shoul d now l ook l i ke a batter.
Pour mi xture i nto your greased cake ti n and bake i n your drum
oven. It shoul d take about an hour or so, but keep a cl ose eye
on your fi re.
\When
it's done, and if you have any,
Pour
cream over the top.
\When
servi ng, you have to have i t wi th bi l l y tea.
153
S OME T HI NG T O S WE E T E N Y OU UP
Hungry Gampers' Pancakes
IJere is rtn ideal w/1)/ t0
Prepllre
an asl snacb when arriuing at
J)lur
cnmp site. Oet your
fre
going, pitch your tent, ltfi the lid offa botle
of."cort/ia/", put the pttn on and beb up a batch of rhese.
Ingredi ents
A couple of eggs
t/2
pannikin
of milk
L/2
pannikin
of sugar
A coupl e of
pi nches
of sal t
1
panni ki n
Lemon
j ui ce
How to do i t
Stir eggs, milk, sugar and salt in a bowl, then slowly add flour
rvhi l e rni xi ng.
Hang pan over coal s :rnd heat, mel t i n a coupl e of spoonful s of
margari ne, ar-rd when hot spoon i n mi xture. Cook unti l fi rm,
t urn. and brown.
Spri nkl e wi th suE;ar und l emon
j ui ce
and serve.
L54
S OME T HI NG T O S WE E T E N Y OU UP
MuB Of Muck
This'//,fix you Ltp, dnd settle dou,n your rumbling tummy. Or if
yotiue had n big main mea/, you neecl a nice settling pudding to
J)nish
oft'your big da,
Ingredi ents
Some sugar, about a spoonful
Pi nch of sal t
A panni ki n of sel f-rai si ng fl our
A
good
Some mi xed dri ed frui t
How to do i t
Fi rst of al l , get yoLrr camp oven ful l of water, and get i t boi l i ng
and keep i t boi l i ng rvhi l e you prepare your panni ki n of sel f-
rai si ng fl our.
Add to the fl our the spoonful of sugar and a pi nch of sal t, then
mi x i n the margari ne and dri ed frui t to make a real good dry
dough. Drop the mi xture i nto the boi l i ng water, and keep i t
on the boi l for a good hal f hour or so for every panni ki n of
f l our you use.
If you get si de-tri rcked and i t boi l s a bi t too l ong, don' t worry,
i t rvi l l be OK.
IFyou' re real seri ous about thi s meal , andyou have a cl oth bag
wi th yotr, you can put the doLrgh i nto the bag to hol d i t
togcther for cooki ng. Or you can put the raw dough i nto a
greased bi l l y whi ch can then be boi l ed i nsi de a l arger bi l l y.
Servc rvith Gotory St?t;1, Srtuc:e-
155
S OME I HI NG T O S WE E T E N Y OU UP
Outback Fri tters
T'/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 you
get d little ltttngry later.
Ingredi ents
1 panni ki n
1 smal l spoonful of sugar
L egg
3/+ panni ki n
of mi l k
A big dob of margarine
Some appl e sl i ces
How to do i t
Put f-i our and sugar i nto a bowl , break an egg i nto the cenrre
ar.rd combi ne wi th rni l k unti l smooth. Sti r i n mel ted
rnargari ne, then add sl i ces of appl es.
Have your frypan hot and greased, then drop spoonful s of the
mi xture i nto the pan. Make sure rhere i s a sl i ce of appl e i n
cach pancake. Cook unti l the top bubbl es on each pancake,
then turn and cook unti l gol den brown.
Serve as a snack wi th margari ne and sugar. Beauti ful !
Bo n ANAs a ND Ap p L Es
GONE A F UNNY COL OUR
To st op t he di scol our i ng on bananas and appl es,
spl ash some l emon
j ui ce
over t he t op of t hem.
156
S OME T HI NG T O S WE E T E N
Y OU UP
Pl oughman' s
Pi kel ets
Anotlter quick campfire snaclz that is simple to make and quite
fiiling.
A good olrc to giue rha leids.
I ngr edi ent s
2 eggs
1
panni ki n of mi l k
A few
good
spoonfuls of sugar
11l z
panni ki n of sel f-rai si ng fl our
A coupl e of
pi nches of sal t
How to do i t
Beat eggs, add in milk, mix well. Add sugar, flour, salt and
bl cnd t o a smoot h mi xt ur e.
Hang pan over coal s and heat, mel t i n a coupl e of spoonful s of
margari ne. When hot add spoonfr-rl s of mi xture and cook unti l
t op bubbl es. Then t urn.
Serve when cooked gol den brown on both si des.
Try with margarine and
jam,
or GoroeN Svnup S,qucr.
L57
S OME T HI i l G T O S WE E T E T I Y OU UP
Twel ve Gal l on Bun
This ain't so sexy and it ainl gonna hurt
If your
feelin'
a bit pechy or perhaps a bit of shirt
You could open aban or
just
prop
for
a while
Just
read on a bit hnd giue us a smile
Start mixin' and stirrin', the drurnls ready
for
worh
It smells real good, dont drop it in the dirt
Slam a bun in the ouen-Hey mate it sure worhs.
Ingredients
U2pannlkln of mashed spuds
L/zpannlkln
of mllk
Some sultanas
V2
pannlkln
of sugar
How to do it
Chuck some real good coals into the bottom of your drum.
Mix up all the ingredients and put into a cake tin, or
something similar, but dont forget to smear it with some
margarine first. Cook it for about 20 minutes. Keep a check
on it and your fire, it is important.
\When
itt done and is still hot, smear the top with some
margarine and sprinkle some sugar on it. Then hop into it.
1
pannlkln
of self-ralslng flour
Blt of salt
158
Soaki ng The Meat & Sauces
S OA K I NG T HE ME A T & S A UCE S
Mari nades
You'll o.ften hear cnntpers or httnters talking about soaleing meat
for
a
couple of hours or ot,,ernigltt. T'he technical namefor the mixture
that tlte meat is soaked in is ,t
"mdrinade",
and the
process
is called
marindtirtg.
A few thi ngs happen to the meat when i t i s mari nated. Fi rstl y
the mari nade adds moi sture to the meat. Secondl y, the fl avour
of the i ngredi ents are absorbed i nto the meat and thi rdl y, the
aci ds i n the mi xture tenderi se the meat.
' l -he
mari nades can range from a bucket of sal ry water to a
compl i cated mi xture of spi ces, wi ne and sauces.
I have i ncl uded a coupl e of these mari nades to gi ve you a
gui de, but
j ust
about anythi ng can be used that you normal l y
fl avour your cooki ng wi th.
Thc ti me needed for your meat to soak i n the mari nade can
range fi om several hours to a coupl e of days, dependi ng upon
age
,
si ze of the cut, and how l ong you are prepared to wai t to
M' c E AND
Get some mustard
paste.
That' l l
get
A N T S A P R O B L E M
and vi negar and make l nt o a
r i d of t hem.
161
S O A K I N G
T H E M E A T & S A U C E S
Barbecue
Mi xture
Ingredi ents
l / q
panni ki n
of vi negar
t/Z
pannikin
of Worcestershire sauce
L/2
pannikin
of water
1/2
L/2
pannikin
of mustard
1 smal l di ced oni on
A f ew
good
spoonf ul s of margari ne
A f ew
good
shakes of
garl i c granul es
How to do i t
Mel t r' argari ne ancl mi x i n al l other i ngredi ents i n a contai ner
i arge enough to hol ci mear ro be soaked.
Smal l -game
Mi xture
I ngr edi ent s
2
panni ki ns
of red wi ne
2 panni ki ns
of water
A pi nch
of sal t
A couple of
good
spoonfuls of Worcestershire
sauce
How to do i t
Mi x al l i ngredi ents together and pour over game such as
rabbi t s,
cl ucks, pi geons, crc.
L62
S O A K I N G T H E M E A T & S A U C E S
Bread Sauce
Ingredi ents
1 panni ki n
of mi l k
1 panni ki n
of breadcrumbs
1 smal l oni on
Handful of
pl ai n
fl our
How to do i t
l n a saucepan cook the whol e smal l oni on i n the mi l k unti l
soft. Put i n the breadcrumbs to soak. Beat up wi th a fork,
acl d a good pi nch of sal t , and l et boi l .
Serve Bread Sauce on the side with Roxr Couwrny
prGEoN
or
other bi rcl s, and eat wi th roast spuds for an unreal meal .
Dead Horse
Sauce
This is bettcr thrtn winning tha Melbourne Cup at Flemington.
Just
tltrou, 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.
Ingredi ents
1 smal l can of tomatoes A coupl e of
good
shakes of
pepper
A coupl e of bi g spoons of oi l A coupl e of
good
shakes of
garl i c granul es
A
good pi nch
of sal t
How to do i t
Make sure the rol natoes are bashed real fi ne, or to a pul p.
Chuck the whol e l ot of i ngredi ents i nto a saucepan or bi l l y and
cook i t for about hal f an hour or so. You can
gi ve
i t a sti r or
ru' o i f
you
feel l i ke i t, don' t l et i t burn.
Serve ei ther hor or col d. There i s enough Dead Horse here for
you
and three of
your
rnates.
163
Gol den Syrup Sauce
T 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.
Ingredi ents
A coupl e of
panni ki ns
of water
2 spoonfuls of matgarine
2
good
spoonfuls of
golden
syrup
How to do i t
Mix the ingredients together in the camp oven and bring to the
boi l . Si mmer f or 10 mi nut es.
Try simmering dumplings
(Lneo
Sr,ryrRs recipe) in the sauce
and servi ng i n a bowl wi t h cream, i f avai l abl e. And see what
happens.
Also serve wtth Muc; or Mucr, Prctucuu,tN's PIKELETS, or the like.
r-l l-1
fifrE#
U'?jrii1{ l.-
[ J | $ 1 Bp { l I ET
Rt D o F r HAr r o o r HAc HE
wrc,frfrl
@-Look
strai ght ahead. Curve
your fi ngers and wi th fi nger
ti ps
press
the
poi nt
at the bottom of
your cheekbone i n a
di r ect l i ne f r om
your pupi l . Hol d
gent l y
f or one mi nut e. l f
thi s doesn' t work,
go
to the denti st and
get
i t ri pped out.
L64
Mal l ee Sauce
Euer-ybody needs rt s,tuce with some grunt in it, especially to go tuith
some of-tlte rouglt ntea/s th'tt dre cooked ouer our campfres. This
srtttcc is ns toztglt rts tn oltl rnnl/ee root.
Ingredi ents
1 spoon of margari ne
1/q
panni ki n
of vi negar
t/z
pannikin
of tomato sauce
2 spoons of lemon concentrate
1
panni ki n
of water
1
good
spoonful of instant coffee
powder
t/z
pannikin
of Worcestershire sauce
L/z
pannikin
of sugar
How to do i t
Mel t rnargari ne i n a pot and add al l the other bi ts. Sti r wel l
unti l the sugar i s di ssol ved. Bri ng to the boi l .
Shi f t pot t o t he si de of f i re i f possi bl e and l et i t
j ust
bubbl e
awav for
5
mi nutes or so. Then pour i t over the super-beaut
n-real yori ve
j ust
cooked.
165
S O A K I N G T H E M E A T & S A U C E S
Mushroom Sauce
Tltis is idea/.for smotlterirtg tltose hot rissoles you'ue
just
cooked.
Ingredi ents
2
good
spoonful s
pl ai n fl our
1
panni ki n
of water
1 crumbed beef stock cube
1- smal l oni on, chopped fi ne
1 x 19Og can mushrooms
How to do i t
In the drai ned frypan partl y cook oni ons, add fl our and sti r
constantl y. Gradual l y sti r i n water, stock cube and mai ntai n
sti rri ng r-rnti l mi xturc boi l s and thi ckens. Add mushrooms and
sti r unti l mushrooms are heated through.
Serve as B,tLts Awo Musutrs or on top of any other meal you've
got hot , and t ry i t wi t h peas or beans and scones.
Scrub Rel i sh
Iti 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.
Ingredi ents
A smal l amount of
j am, preferabl y pl um
but anythi ng
A
good
splash of Worcestershire sauce
A
good
sl urp of tomato sauce
How to do i t
With your fork, and on the side of your plate, mix all the bits
togethcr i nto a paste. It don' t l ook too good mate, but trust
n"re.
' l ' hen
smother
your
meat wi th the paste, and enj oy.
166
Whi te Sauce
'I'his
rec:ipe is quite adapmble anr/ can be used
for
Steamed Fish and
other tautnlising meals yt,tt
cnn bash up.
Ingfredi ents
1 bi t of margari ne
2 spoonf ul s of f l our
Dash of mi l k
Spl ash of wat er
Pi nch of sal t
How to do i t
Mel t margari ne i nto a por or a saucepan and add fl our. Sti r
rvel l unti l smooth. Put i r"r rni l k and water and
gi ve i t a good
st i r un( i l i t ' s boi l i ng.
Cl ook for
5-7 mi nures and chuck i n some sal t to gi ve i t a good
taste.
A di fl erent i dem i s ro pLrr i n sorne grated cheese and sti r unri l
t hc cheet e i s mel r cd.
F.speciallv
good served over Srn,cueD F6n.
L67
Wei ghts And Measures
VOLUME
l mper i al
i fluid ounce
2f l oz
4l l oz
5 il oz
(t/q
pint)
6f l oz
8 f.l. oz
10 fl oz
(I/z
pint)
75 fl, oz
(3/+
Pint)
20 f l oz
(1
pi nt )
WEIGHT
l mper i al
I r-tz
2oz
4 oz
(t / a
l $7
8 oz
(t / 2
161
12 oz
(3/ al $)
16 oz
( 1
l b)
32 oz
(216)
LENGTH
I nches
I
L
3
4
5
('l
cup
l,/g
cup
I/4
cup
r/2
cup
5/s
cup
3/q
cup
1 cup
I
t/4
cups
17a cups
21/2 cups
Met r i c
l 0o
55o
' -
b
115 g
) ) 5 o
340 g
455
s
905 g
Met r i c
30 ml
55
ml
115 ml
140 ml
170 ml
225 ml
285 ml
425 ml
570
ml
"
:
incll
'
-
foot
oz: ounce
l g: pound
mm
) 5
5r
76
102
127
r52
l nches mm
7
r78
8 203
9 229
10 254
11 279
12
(1
foot)
305
168
This book
was knocked together out of a swag
of tasty bi ts and
pi eces-deepl y
embedded i n
vari ous computer di scs and dubi ous documents
scraped from the cul i nary bench top
of the far-from-ordinary author
Herb
(how'd
ya he?) Lummis.
fl e' s
got
to be a better cook than he i s a spel l er
-
try him on Worcestershire sauce.
Al l the typographi cal ti di ness here vi si bl e
i s the work of Shi rl ey Wi l l i ams. And as usual
we
Sot
the ri ght desi gn nudge at the ri ght ti me
from our mate, Jimmy.
The illustrations flowed from the fine fingers
of the vegetari an i l l ustrator, Debra Hi l l ,
whi l e the edi tori al chal l enge
of bringing out the besl of Lummo
was the work of Christine Flvnn.
I
BUSH RANGER SUIAGS
The Australian-made swag for Australian
conditions-the single or double Bush Ranger
Swag made from durable 7-2 oz canvas
provides
the best
protection
and comfort under the stars.
The Bush Ranger Swag features:
50 mm uphol st er y- densi t y
foam mattress
heavy-duty weatherproot
zi ps
canvas or vi nyl base
r hood whi ch extends 900 mm
for head cover
r si ngl es can be zi pped together
t o f or m a doubl e
r wei ghs onl y 7 kg
The Bush Ranger
Swag r ol l s up t o
900 mm r 300 mm
BusH Rnrucen Srrucl.e AND Douele Swnes
Drsrol Eo & DrsrRrauteo
gv
JErr nruo Hrrrt Ynres
SourxenN Sxoorrnc & Anclrne Suppues
Cnr Beech For est & Shor t s Roads, Bar ongar oo\ / RMD 5015 Col ac VI C 3249
Phone
( 052)
33 8356
Smooth Iacquer-
seal ed handl e of
premi um Austral i an
hardwood
Envi ronmental l y-
aware water-based
green pai nt
Treaded blade for
extra foot pressure
Comfortable
polypropylene
Dee-grip with
steel rivet
Handl e securel y
fitted by hydraulic
press
735 mm
Hi gh-carbon
2 mm steel cut by
computer-control l ed
pl asma cutter i n
Wonthaggi, Victoria
Extra-strong
one-pi ece bl ade
and peaked socket
provides extra
strength and
Ieverage.
Sharpened for
easy digging
Garnperrs
Shorzel
Ideal for camping, 4-wheel driving and motoring emergencies.
Compact and lighnveight for easy storage.
Handy for small
jobs
around the home.
BUSI{MAN'S BARBIE
The barbie has both grill and hot plate
and is solidly constructed from heavy-duty angle iron
and folds up for easy storage
*
400
x 300mm
hot plate
* 600 x 310mm overal l
cooking area
300 x 210mm
wire grill
* carrying handle
for portability
Perfect for all small bush barbies & outdoor cooking
Also Suppliers of
The Bushmanrs Frypan Bush Tiipods Bush Toasters
RABBIT ON A SHOVEL
Lot 1 Karinyah Drive Myer's Flat Vic. 3556
Phone:
$54) 46
8627
AAI AIJSW 9r]RAI, [1'rTo.N
BLUNDSTONE PTY LTD
88 Gormanston Road, Moonah, Hobart TAS 7009
tho\e
the
Bottle
l
a
Alwoys
look for
the
Cornwel l ' s
P. M. U.
brond
l f i t i s o
P. M. U.
product
you con
depend
on quol i ty
Made in Australia
CORN\VELL'S
Prcrr.ME.IJP
SAUCE
"ttta,\es
4ll ttte differettce"
"PtcK-Mn-Up"
sauce is a genuine Worcestershire Sauce with a piquant flavour
that ensures palatable enjoyment at all times.
Made in Australia from the
choicest selected condiments and the finest malt vinegar.
"Ptcr-Mn-Up"
sauce gives zest to the appetite. Prove its mature quality and
rare goodness with hot or cold meats' soups, salads, savouries, cheese or
sandwiches. This popular sauce is sold by grocers and storekeepers
throughout Australia. Order regularly from
"Your
Grocer".
(hrntuell's
I|\L.U. I'ure liood Products are Manufactured Only By
ilkutri C)rocer\ P0 Ltd, 15 Grand Auenue Camellia NSW 2142
AUSIRAI.IAN OWiltD
.
AUSIRAI.IAN IIIADT
Def i ance has been mi l l i ng t he
f i nest Aust ral i an wheat f or 95
years
Whet her i t ' s f or wal m, ct ust y damper
t l l f or dust i ng a f r eshl y- caught f i sh,
whi t e Supal i t e Fl our wi l l al ways be t he best
DELICIOUS. DELICHTFUL. DEFIANCE
w
P
Battery Powered
Reg. Desi gn
No. 86909
ORTABTE FRIDGE.FREEZER
The Trailblaza portable fridge/freezer is especially designed
for off-road vehicles such as 4WDs. caravans. etc.
* const ruct cd of mari ne- * rvi l l f ree' ze even
gr; rcl c al umi ni unr sheet u' hen t he out si dc
2 rnm t hi ck-ncvcr rust s t cnl Dcrat ure i s 43' C
* mi ni mum energy
consumpt i on f rom a
"Decp
Cvcl c" Bat t cry
* super-lorv
noi se I evel
range of si zes
from 60 to
100 l i t res
* used by Aust ral i an
Army & NATO forces
NORCOAST REFRIGE RATION COMPANY
50 Gri gor Street Cal oundra
Ql d
4551
Phone:
( O74\
9l l A49 Fax:
( O74)
91 7627
M0ST Efficient
Over f OO basi c bush reci pes
from Lummo, lvlaster Chef of Ocker Tucker
Caup Ovr r u
Quar L
3
Sr nay Lens CHops
Supe- Bnaur VecEMr r r Soup
Der upBn & Jonr ur uy CaxB
Roesr UTDERGRoUNo l l l ur r oN
DBSpERADo S' cETTI
e.
' Ur vcny
BEANs
Br ooDr ED Docs
. - .
Canp I n BBnn ?
Fr sH I n A Huecep
Deeo Honse SeucB
Br l l y BBBp Tr e
Bul l SLees
Roo TENDEn Lor w
Pau- FRI Eo Snax n
' Bl oody
beaut i f ul ! '
-
Lummo
PRI MAVERA
r s BN 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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