2 of 7 items checked · 4 aisles
Produce
- Checked by You
Dairy & Eggs
Pantry / Durable
Spices & Seasoning
- Checked by You
Poached cod and jugged rabbit
Nov 1–7, 2026
A week at the stove: mulligatawny sieved and sent to table with boiled rice, Murray cod cooked with leeks, saffron, and potatoes, its liquor strained over slices of roll, chicken fricassee with white wine and a yolk liaison, rabbit jugged with pickled pork and red currant jelly. Cabbage is layered with dry cheese; kidneys are tossed in butter and ringed with macaroni, and the week ends on a bread custard.
This is a present-day menu assembled from historical cookbook records — the 1864 English and Australian Cookery Book and the 1893 Art of Living in Australia — and it is a source-led sampler, not a claim that this exact week is traditional or representative of how every Australian household ate. The recipes are adapted for modern kitchens, with quantities restated in modern units and the method compressed; the 1864 book is an English colonial book as much as an Australian one, and reads that way.
The Australian Table dinner week
The Australian Table dinner week
17 of 52 items checked
Monday
Codfish and Potatoes-Bouillabaisse of Cod
View a published recipe at Internet Archive (opens in a new tab)
2 of 7 items checked · 5 aisles
5 of 14 items checked · 6 aisles
2 of 7 items checked · 5 aisles
2 of 5 items checked · 4 aisles
2 of 5 items checked · 4 aisles
2 of 7 items checked · 4 aisles
Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.
Earlier weeks
A Sunday soup and a Christmas pudding · Oct 25–31, 2026
An almond custard and a cold salad · Oct 18–24, 2026
Kedgeree and a cold collation · Oct 11–17, 2026
Cold plates and steamed whiting · Oct 4–10, 2026
Broths and a baked fish · Sep 27 – Oct 3, 2026
Dishes from this kitchen
Mutton Broth · The Art of Living in Australia, 1893
A historic Australian dish of scrags of mutton and shank bones, peppercorns, onion, carrot and rice. Adapted from Mutton Broth, from The Art of Living in Australia (1893).
Italian Soup · The Art of Living in Australia, 1893
A historic Australian dish of macaroni, pot boilings, tomatoes, butter and cheese rind. Adapted from Italian Soup, from The Art of Living in Australia (1893).
Cauliflower Salad · The Art of Living in Australia, 1893
A historic Australian dish of cauliflower, lettuce, eggs and oil and vinegar. Adapted from Cauliflower Salad, from The Art of Living in Australia (1893).
Baked Fish · The Art of Living in Australia, 1893
A historic Australian dish of mullet, bread crumbs, butter, pepper and salt and parsley. Adapted from Baked Fish, from The Art of Living in Australia (1893).
Tomato Soup · The Art of Living in Australia, 1893
A historic Australian dish of doz. tomatoes, butter, onions, carrot and flour. Adapted from Tomato Soup, from The Art of Living in Australia (1893).
Corn Cakes · The English and Australian Cookery Book, 1864
A historic Australian dish of indian corn meal, flour, eggs, butter and cream of tartar. Adapted from Corn Cakes, from The English and Australian Cookery Book (1864).
The Abingdon Pudding · The English and Australian Cookery Book, 1864
A historic Australian dish of raisins, nicely stoned, currants washed and picked, beef suet, bread crumbs and flour. Adapted from The Abingdon Pudding, from The English and Australian Cookery Book (1864).
Braised Leg of Mutton · The Art of Living in Australia, 1893
A historic Australian dish of leg of mutton, rasher of ham, fagot of herbs, peppercorns and butter. Adapted from Braised Leg of Mutton, from The Art of Living in Australia (1893).
Collared Eels · The Art of Living in Australia, 1893
A historic Australian dish of eels, egg, gelatine, fagot of herbs and onion. Adapted from Collared Eels, from The Art of Living in Australia (1893).
Lobster and Crayfish Salad · The English and Australian Cookery Book, 1864
A historic Australian dish of lobster, egg, mealy potato, vinegar and oil. Adapted from Lobster and Crayfish Salad, from The English and Australian Cookery Book (1864).
Pressed Beef · The Art of Living in Australia, 1893
A historic Australian dish of thick brisket of beef, corned, fagot of herbs, celery, onion and carrots. Adapted from Pressed Beef, from The Art of Living in Australia (1893).
Buttered Whiting · The Art of Living in Australia, 1893
A historic Australian dish of whiting, pepper and salt, butter, lemon and flour. Adapted from Buttered Whiting, from The Art of Living in Australia (1893).
Parsnips and Parsley Butter · The Art of Living in Australia, 1893
A historic Australian dish of parsnips, flour, parsley, butter and milk. Adapted from Parsnips and Parsley Butter, from The Art of Living in Australia (1893).
French Bread · The English and Australian Cookery Book, 1864
A historic Australian dish of fine flour, lukewarm milk, quarter of a pound of melted butter and eggs. Adapted from French Bread, from The English and Australian Cookery Book (1864).
Beef à la Mode · The Art of Living in Australia, 1893
A historic Australian dish of leg of beef, calf's foot, onions, carrots and turnip. Adapted from Beef à la Mode, from The Art of Living in Australia (1893).
Kedgeree · The Art of Living in Australia, 1893
A historic Australian dish of cold fish, boiled rice, hard boiled eggs, butter and pepper and salt. Adapted from Kedgeree, from The Art of Living in Australia (1893).
Fish à la Crème · The Art of Living in Australia, 1893
A historic Australian dish of whiting, milk, butter, flour and lemon juice. Adapted from Fish à la Crème, from The Art of Living in Australia (1893).
Almond Biscuits · The English and Australian Cookery Book, 1864
A historic Australian dish of sweet almonds, bitter almonds, loaf sugar and egg. Adapted from Almond Biscuits, from The English and Australian Cookery Book (1864).
Saute of Turnips · The Art of Living in Australia, 1893
A historic Australian dish of turnips, butter, stock and sugar. Adapted from Saute of Turnips, from The Art of Living in Australia (1893).
Sponge Roll · The Art of Living in Australia, 1893
A historic Australian dish of tablespoonsful flour, tablespoonsful sugar, eggs, teaspoonsful baking powder and teaspoonsful jam. Adapted from Sponge Roll, from The Art of Living in Australia (1893).
Beetroot and Macaroni Salad · The Art of Living in Australia, 1893
A historic Australian dish of macaroni, tablespoonsful oil, beetroot, pepper and salt and tablespoonsful vinegar. Adapted from Beetroot and Macaroni Salad, from The Art of Living in Australia (1893).
Beef Olives · The Art of Living in Australia, 1893
A historic Australian dish of rump steak, veal seasoning, peppercorns, stock and onion. Adapted from Beef Olives, from The Art of Living in Australia (1893).
Tripe and Tomatoes · The Art of Living in Australia, 1893
A historic Australian dish of tripe, doz. tomatoes, stock, cornflour and onion. Adapted from Tripe and Tomatoes, from The Art of Living in Australia (1893).
Stewed Rump-steaks · The English and Australian Cookery Book, 1864
A historic Australian dish of steaks, onions, carrot, flour and ketchup. Adapted from Stewed Rump-steaks, from The English and Australian Cookery Book (1864).
Macaroni Cheese · The Art of Living in Australia, 1893
A historic Australian dish of macaroni, dry cheese and pepper and salt. Adapted from Macaroni Cheese, from The Art of Living in Australia (1893).
Stewed Beetroot and Mashed Potatoes · The Art of Living in Australia, 1893
A historic Australian dish of beetroot, onions, flour, potatoes and pepper and salt. Adapted from Stewed Beetroot and Mashed Potatoes, from The Art of Living in Australia (1893).
Maids of Honour · The English and Australian Cookery Book, 1864
A historic Australian dish of the curd of a quart of milk, butter, ground white sugar, eggs and mealy potato of medium size. Adapted from Maids of Honour, from The English and Australian Cookery Book (1864).
Italian Bread · The English and Australian Cookery Book, 1864
A historic Australian dish of flour, sugar, eggs, well beaten, fresh butter and lemon-peel. Adapted from Italian Bread, from The English and Australian Cookery Book (1864).
Almondigos Soup · The English and Australian Cookery Book, 1864
A historic Australian dish of knuckle of veal, calf's foot, mace, sweet herbs and turnip. Adapted from Almondigos Soup, from The English and Australian Cookery Book (1864).
Fish à la Saumarez · The Art of Living in Australia, 1893
A historic Australian dish of bream, tomatoes, butter, fagot of herbs and carrot. Adapted from Fish à la Saumarez, from The Art of Living in Australia (1893).
Lamb Salad · The Art of Living in Australia, 1893
A historic Australian dish of cold roast lamb, lettuces, tomato, capers and eggs. Adapted from Lamb Salad, from The Art of Living in Australia (1893).
Venetian Rice · The Art of Living in Australia, 1893
A historic Australian dish of rice, cheese, stock, butter and pepper and salt. Adapted from Venetian Rice, from The Art of Living in Australia (1893).
Stewed Steak and Walnuts · The Art of Living in Australia, 1893
A historic Australian dish of steak, stock, pickled walnuts, vinegar and cornflour. Adapted from Stewed Steak and Walnuts, from The Art of Living in Australia (1893).
Apples and Rice · The Art of Living in Australia, 1893
A historic Australian dish of apples, rice, sugar, jam and egg. Adapted from Apples and Rice, from The Art of Living in Australia (1893).
The Bakewell Pudding · The English and Australian Cookery Book, 1864
A historic Australian dish of thin puff paste, any kind of jam, egg yolks, egg whites and sugar. Adapted from The Bakewell Pudding, from The English and Australian Cookery Book (1864).
Mulligatawny Soup · The Art of Living in Australia, 1893
A historic Australian dish of stock, apple, onion, carrot and curry powder. Adapted from Mulligatawny Soup, from The Art of Living in Australia (1893).
Codfish and Potatoes-Bouillabaisse of Cod · The Art of Living in Australia, 1893
A historic Australian dish of murray cod, potatoes, roll, fagot of herbs and leeks. Adapted from Codfish and Potatoes-Bouillabaisse of Cod, from The Art of Living in Australia (1893).
Fricassee de Poulet · The English and Australian Cookery Book, 1864
A historic Australian dish of chickens, butter, sweet herbs, some mushrooms and chives. Adapted from Fricassee de Poulet, from The English and Australian Cookery Book (1864).
Jugged Rabbits · The Art of Living in Australia, 1893
A historic Australian dish of rabbits, pickled pork, onion, fagot of herbs and gravy. Adapted from Jugged Rabbits, from The Art of Living in Australia (1893).
Italian Cabbage · The Art of Living in Australia, 1893
A historic Australian dish of cabbage, butter, dry cheese, flour and pepper and salt. Adapted from Italian Cabbage, from The Art of Living in Australia (1893).
Stewed Kidneys and Macaroni · The Art of Living in Australia, 1893
A historic Australian dish of kidneys, stock, butter, macaroni and parsley, pepper, and salt. Adapted from Stewed Kidneys and Macaroni, from The Art of Living in Australia (1893).
Rusk Pudding · The Art of Living in Australia, 1893
A historic Australian dish of dry bread, eggs, sugar, lemon and milk. Adapted from Rusk Pudding, from The Art of Living in Australia (1893).