| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Australian |
Australian, Poultry, Humor |
12 |
Servings |
INGREDIENTS
| 12 |
|
Parakeets * |
| 6 |
|
Thin slices of lean beef, 4 |
| 4 |
|
Rashers of bacon, 3 |
| 3 |
|
Hard-boiled eggs |
| 1/2 |
ts |
Finely chopped parsley |
| 1/4 |
ts |
Dried parsley |
|
|
Finely grated lemon peel |
|
|
Salt & pepper |
|
|
Puff paste |
|
|
Flour |
INSTRUCTIONS
* Parakeets are a small, long-tailed tropical parrot.
Method: Prepare the birds, and truss them like a quail or any other small
bird. Line a pie-dish with the beef, over it place 6 of the paraquets,
intersperse slices of egg, parsley and lemon-rind, dredge lightly with
flour, and season with salt and pepper. Cover with the bacon cut into
strips, lay the rest of the birds on the top, intersperse slices of egg,
season with salt and pepper, and sprinkle with parsley and lemon-rind as
before; three-quarter fill the dish with cold water, cover with puff-paste,
and bake in a quick oven.
Time: About 2-1/2 hours. SUFFICIENT for about 12 persons.
From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date
unknown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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