Drear Jim, in regards to this message to all that i may or may not have replyed to.

 >  2 ts Oil, 8 Emu medallions, Sweet Lemon Myrtle Chilli-Sauce*


I believe this is the rear end of a recipe collection that i have already replied to.

 > * Available from AUSTRALIAN NATIVE PRODUCE INDUSTRIES P/L - RED OCHRE
       > PRODUCE


An Adelaidian product coincidently.

 > - To make the damper- sift flour, salt and soda into a large bowl.
Rub       > grated butter into flour mix.


Aha.

 > Pour in milk and knead the dough into 6 balls.


Big balls?.

 > In preparation for rolling, dust the balls with flour.


How much?.

 > Roll damper dough into 3cm diameter balls.


Aha.

 > Place on greased and floured baking sheet and brush with a little milk.


About a tablespoon?.

 > Bake for 25 to 30 minutes at 220^C.


Which is what in farenheight?.

 > The damper looks and tastes better if you baste with extra milk
during       > cooking.


About a tablespoonfull?

 > Five minutes before damper is ready, heat butter and oil and quickly
sear    > medallions in pan or wok until brown.


Aha.

 > Place the meat in oven with damper and rest it for 2 minutes.


Aha.

 > Take emu from the oven and rest it for 5 minutes.


Aha.

 > Serve emu medallions with sweet lemon myrtle chilli sauce and a
damper       > ball.


How about just some capsicum jelly?

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