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Parrot Pie australian, meats, pies 12 paraqueets (small parrots) 1 few slices of cooked beef 4 rashes bacon 3 hard-boiled eggs 1 minced parsley & lemon-peel 1 pepper and salt 1 stock 1 puff pastry Line a pie-dish with the beef cut into slices, over them place 6 of the paraqueets, dredge with flour, fill up the spaces with egg cut in slices and scatter over the seasoning. Next put the bacon, cut in small strips, then 6 paraqueets and fill up with the beef, seasoning as well. Pour in stock or water to nearly fill the dish, cover with puff-pastry and bake for 1 hour. From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia Typed by Vicki Crawford Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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