Ingredients:
12 paraqueets (small parrots)
4 rashes bacon
3 hard-boiled eggs |
Directions: Line a pie-dish with the beef cut into slices, over them place 6 ofthe paraqueets, dredge with flour, fill up the spaces with egg cut inslices and scatter over the seasoning. Next put the bacon, cut insmall strips, then 6 paraqueets and fill up with the beef, seasoningas well. Pour in stock or water to nearly fill the dish, cover withpuff-pastry and bake for 1 hour.From " A Taste of the Past - Some Pioneer Cooks of Happy Valley andthe Southern Hills" - South AustraliaTyped by Vicki Crawford |
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