The english and australian cookery book
The English and Australian Cookery Book - WikipediaUpdated November 20, A colonial-era cookbook featuring recipes like battered kangaroo brains deep fried in emu oil and roasted wombat has been republished years after it was written by a Tasmanian gentleman farmer. Co-publisher Bernard Lloyd said most of the dishes in the cookbook, considered to be Australia's first, had a distinctly Australian flavour. His father was a judge, he moved to Tasmania in his teenage years. It was in the final years of his life that Mr Abbott turned his mind to publishing Australia's first cookery book. He's got it all. Certainly there are plenty of dishes between the pages to keep home cooks busy experimenting in the kitchen, including the dish that features the creatures that grace the Australian coat of arms.
The English and Australian Cookery Book and Companion : Boxed Set
Updated May 29, Australia's oldest cookbook has gone on show to coincide with the th anniversary of its publication. If you have inside knowledge of a topic in the news, contact the ABC. ABC teams share the story behind the story and insights into the making of digital, TV and radio content. Read about our editorial guiding principles and the standards ABC journalists and content makers follow.
Octavo, two volumes, xxxii, , xii advertisements pages plus 4 colour plates, and ,  pages with numerous illustrations. The first Australian cookery book, and a worthy one at that. Edward Abbott , was born in Sydney, but went to live in Hobart in when his father took up the post of deputy-judge-advocate. Although he was variously a newspaper proprietor, a pastoralist and a politician, it is with this book that he makes his claim to fame. It was a gastronomic miscellany of "the modern cookery of the mother country and the colonies", and of Continental and Hebrew cookery. Recipes included "kangaroo steamer" and "slippery bob", a dish of battered kangaroo brains fried in emu fat. In scope and style the book was somewhat idiosyncratic, as in its use of the arcane expression "aristology" coined by Thomas Walker in London in to describe the art of dining and its extensive selection of "appropriate quotations and racy extracts"' Australian Dictionary of Biography.
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There's nothing like a roasted echidna for breakfast on a mountaintop in Tasmania, especially when you've been out hunting kangaroos for two days. Well, that's according to Edward Abbott, who records the anecdote told to him by a foodie friend in The English and Australian Cookery Book, published in Among its gems are a recipe for a delightful-sounding dish called Slippery Bob - kangaroo brains battered with flour and water and fried in emu fat. Abbott notes that you'll need "a good appetite and excellent digestion" to eat that one. And there's "Pan Jam", made with kangaroo tails, roasted in the ashes of a fire and scraped out into a pan to be fried with bacon, mushrooms and pepper. Abbott's book was billed as Australia's first cookbook and the National Library of Australia is celebrating the book's th anniversary with a special event on Saturday, September