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Old 26th Aug 2003, 20:40
  #1364 (permalink)  
Join Date: Jul 2003
Location: Frimley, Surrey.
Posts: 182
Camel Heel Pie time about 2 hours serves 6.

6 Camel Heels (left or right, front or back)
3 Slices of lean beef
4 Rashers of bacon
3 Hard-boiled eggs
1 teaspoon Chopped parsley
Some coarsely grated lemon peel
Salt & pepper
Rolled pastry

Method: Inspect the heels before use, and remove any ingrained sand, animal droppings, etc. Marinate the heels overnight if necessary to soften any callouses. If any significant splits or damage are present (common in older camels) truss the heel like a quail or other small bird.

Line a pie-dish with the beef slices, and on that place three of the camel heels interspersing slices of egg, parsley and lemon peel, dredge lightly with the flour. Season with salt and pepper.

Cover with the bacon cut into strips, then lay the rest of the heels on the top, interspersing slices of egg. Again, season with salt and pepper, and sprinkle with parsley and lemon peel. Fill the dish to within an inch or so of the top with cold water, cover with rolled pastry, and bake in a moderate oven for 1 to 2 hours.

(c) Fannius Craddicus
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