Title: Parrot Pie
Categories: Meat Australian Pie
Yield: 6 Servings

12		Paraqueets (small parrots)
		Few slices of cooked beef
4		Rashes bacon
3		Hard-boiled eggs
		Minced parsley & lemon-peel
		Pepper and salt
		Stock
		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

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