Wednesday, April 27, 2011

Emu on the Menu.

The bush recipes competition run by the Perth newspaper The Western Mail in 1938, is proving rich fodder for this week’s stories. Today, for your delectation, I give you some ideas from the competition for emu meat and emu eggs.

Emu Liver Savoury.
Plunge liver into salt and hot water. Dry with cloth, rub with fine wheat flour, cut into two by four slices. Fry in a little boiling fat till brown. Cut in half as many large quandongs* as needed, and fry quickly. Make a sauce of half cup flour, pinch salt, pinch mustard and teaspoon butter. Place the liver on slices of toast, pour on sauce, place fried quandongs on top.
[*Santalum acuminatum , a common native plant of inland Australia, sometimes called the ‘native peach’]

Emu for Beef.
The meat from the breast of a young emu is luscious and highly nutritious, quite equal to rump steak. The meat may be casseroled, fried, stewed, or used in meat pies or boiled puddings, in fact any recipe may be used in which beef is required.

Emu eggs, as we found out in a post several years ago, are about ten times the size of a hen’s egg, and contain a higher percentage of fat. They apparently make great cakes.

Emu Egg Sponge.
Beat one emu egg for five minutes; add one and a half cups of sugar, beat for 15 minutes longer, then add two cups of flour to which two teaspoonfuls of baking powder have been added. Lastly add one cup of boiling water in which one tablespoonful of butter has been melted. Bake in a quick oven. This recipe makes two large sandwiches. For all measurements use a breakfast cup.

Quotation for the Day.
The strongest thing I put into my body is steak and eggs. I just eat. I'm not a supplement guy. Steroids are not even a thought.
Jim Thorne.

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