Topic: | Re:Little Egret on the Thames. | |
Posted by: | Robert Fish | |
Date/Time: | 26/06/15 14:38:00 |
A la Mme Beeton: PARROT PIE AmountMeasure Ingredient -- Preparation Method ---------------------------------------------------- 12Parakeets * 6Thin slices of lean beef, 4 4Rashers of bacon, 3 3Hard-boiled eggs 1/2 ts Finely chopped parsley 1/4 ts Dried parsley Finely grated lemon peel Salt & pepper Puff paste Flour * 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. |
Topic | Date Posted | Posted By |
Little Egret on the Thames. | 26/06/15 12:59:00 | Adrian Irving |
Re:Little Egret on the Thames. | 26/06/15 14:15:00 | Janine Jarvis |
Re:Little Egret on the Thames. | 26/06/15 14:38:00 | Robert Fish |
Re:Re:Little Egret on the Thames. | 26/06/15 14:49:00 | bobby osborne |
Re:Re:Re:Little Egret on the Thames. | 26/06/15 15:08:00 | Dan Murphy |
Re:Re:Re:Re:Little Egret on the Thames. | 26/06/15 15:24:00 | Adrian Irving |
Re:Re:Re:Re:Re:Little Egret on the Thames. | 26/06/15 15:27:00 | Anne England |
Re:Re:Re:Re:Re:Re:Little Egret on the Thames. | 26/06/15 15:54:00 | Adrian Irving |
Re:Re:Re:Re:Re:Re:Re:Little Egret on the Thames. | 26/06/15 16:22:00 | Jonathan Bingham |
Re:Re:Re:Re:Re:Re:Re:Re:Little Egret on the Thames. | 26/06/15 16:35:00 | Adrian Irving |
Re:Re:Re:Re:Re:Re:Re:Little Egret on the Thames. | 26/06/15 16:24:00 | Carl Wynne |