Ingredients.—3 quarts of red guavas, the juice of 1 or 2 lemons, loaf sugar.
Method.—Slice the fruit, cover with cold water, and simmer gently for 2 hours, then strain through a jelly bag or fine sieve. Measure the syrup when cold, and to each pint allow 12 ozs. of sugar and 1 tablespoonful of lemon juice. Return to the preserving pan, boil gently for about 1 hours, or until a little of the syrup poured on to a cold plate jellies quickly. Turn into pots, cover quickly, and store in a dry place.
3796.—KANGAROO TAIL, CURRIED.
Ingredients.—1 tail, 2 ozs. of butter, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 2 onions sliced, 1 sour apple cut into dice, 1 dessertspoonful of lemon-juice, ¾ of a pint of stock, salt.
Method.—Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for 3 or 4 minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least 20 minutes, stirring frequently. Add the stock, apple, salt to taste, bring to the boil, stirring meanwhile, and replace the tail in the stewpan. Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice.
3797.—KANGAROO TAIL, FRICASSEE OF.
Ingredients.—1 tail, 2 ozs. of butter, 1 oz. of flour, 1 onion sliced, 1 carrot sliced, ½ a small turnip sliced, 2 or 3 sprigs of parsley, 1 bay-leaf, 2 cloves, 1 blade of mace, 1 dessertspoonful of lemon-juice, salt and pepper, stock or water.
Method.—Divide the tail at each joint, cover with cold water, bring to the boil, then drain and dry well. Fry the joints lightly in hot butter, then take them up and stir in the flour. Fry until well browned, add the stock and stir until it boils, then put back the tail, and add the vegetables, herbs and spices. Season to taste, cover closely, and simmer gently until tender. Arrange the pieces of tail neatly on a hot dish, strain the sauce over, and serve.
3798.—KANGAROO TAIL SOUP.
Ingredients.—1 tail, 2 lb. of gravy beef, 4 ozs. of butter, 1½ ozs. of flour, 3 quarts of water, 1 carrot, 1 onion, 2 or 3 sprigs of parsley, 1 bay-leaf, salt and pepper.