Pellegrino Artusi (1820-1911), “La scienza in cucina e l’arte di mangiar bene” (Science in the Kitchen; and, the Art of Eating Well), 1891 was the first Italian cookbook, and was the topic of an earlier blog post.
Here I present: Edward Abbott, “The English & Australian Cookery Book”, 1864 which was the first Australian cookbook.
Australian cuisine is the food and cooking practices of Australia and its inhabitants. As a modern nation of large-scale immigration, Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asia and Middle Eastern.
Initially, fishes were the major part of the diet of the Coastal Settlements of Australia.
Today, the Meat Pie is the national dish of Australia.
I was looking for meat & game recipes. The “Game” chapter of Edward Abbott, “The English & Australian Cookery Book”, 1864 contains a recipe for peacock.
Most cooks usually assume 12 birds (shown BELOW) will be in cookbooks, and no other poultry or game birds.
1. Chicken
2. Turkey
3. Goose
4. Muscovy Duck (Barbary)
5. Mallard Duck
6. Poussin (Cornish Hen)
7. Quail
8. Partridge
9. Squab
10. Pheasant
11. Guinea Hen
12. Peking Duck (Aylesbury)
Today, just as there are four meats (beef, pork, lamb, goat); there are four birds (chicken, turkey, duck, goose).
When this cookbook was published in 1864, the variety of meats (kangaroo) and birds (peacock) eaten was greater in Australia. Just as the Americans adapted the bison to the four meats, the Australians added kangaroo to the four meats.
Here I presented: Edward Abbott, “The English & Australian Cookery Book, 1864 which was the first Australian cookbook.
Today, the Meat Pie is the national dish of Australia.
Shown BELOW are two Australian Meat Pies; the above-mentioned Beef Meat Pie; followed by, the Kangaroo Meat Pie (with English Peas as a side dish.).
