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 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
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