Ingredients.—1 dozen paraquects (a small, long-tailed tropical parrot), 6 thin slices of lean beef, 4 rashers of bacon, 3 hard-boiled eggs, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-grated lemon-peel, salt and pepper, puff -paste No. 1665, flour.
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 paraqueets, 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-quarters fill the dish with cold water, cover with puff-paste, and bake in a quick oven.
Time.—2½ hours. Cost, uncertain.
3803.—PAW PAW, GREEN, TO BOIL.
Ingredients.—Green paw paw, salt, white sauce or melted butter (see Nos. 223 and 202).
Method.—Boil gently in salt and water until soft, and serve covered with sauce.
3804.—PEACH AND PINEAPPLE MARMALADE.
Ingredients.—7 lbs. of peaches, 1 large ripe pine, 3 lemons, 6 lbs. of sugar.
Method.—Pare and slice the pine, peel and stone the peaches, crack half the stones and remove the kernels. Put the peaches and pine into a preserving-pan with just a little water to protect the bottom layer, heat slowly to simmering boil, and afterwards cook gently for about ½ an hour. Add the sugar gradually, so as not to reduce the temperature below simmering point, the strained juice of the lemons and the kernels, and boil gently for 20 minutes, skimming when necessary. Pour into earthenware or glass jars, cover closely, and store in a cool dry place.
Ingredients.—½ a pint of pumpkin pulp, ¾ of a pint of milk, 2 eggs, 2 ozs. of sugar, mace or nutmeg, short crust No. 1667, or 1668.
Method.—Take a ripe pumpkin, pare off the skin, halve it, remove the seeds, and cut it into thick slices. Put it into a lined stewpan or earthenware jar with a small quantity of water, and stew gently until tender. Pass through a fine sieve, measure the pulp, add the sugar, yolks of eggs, milk, and a little mace or nutmeg, and lastly the whit eggs previously whisked to a stiff froth. Have a pie-dish ready lined round the edges with paste, put in the preparation, cover with paste, and bake in a quick oven. Serve either hot or cold.