Only the pause of a train in their sleepy station lured the inhabitants of Woodend, Australia from their homes to consider the faces of passengers en route to larger cities. Not that Woodend lacked attractions; quite the contrary. Standing some 1,850 feet above sea level, the town enjoyed a climate moderate enough to recommend it as an attractive summer destination. Its eucalyptus forests hid within them health resorts and mineral springs. Its rich volcanic soil, the color of chocolate, made it a thriving agricultural district that trafficked in root vegetables, raspberries and currants. Its winds, which blew wholesome and tranquil, cooled those travelers disembarking at Woodend to eat, rest and recover their nerves.
Many also came to see an unusual prehistoric landmark, Hanging Rock. It sits five miles outside of town and rises 400 feet above the surrounding countryside. Narrow paths winding along slanted sides bring intrepid climbers to a flat summit strewn with huge boulders bearing such names as Whale’s Mouth and Alligator’s Jaw. The summit affords an excellent view of the rich farmsteads stretching toward distant towns, which no doubt explains why picnicking among the megaliths remains a favorite way of beguiling a lazy summer Sunday.
To discover what happened to those inquisitive young ladies that bright February afternoon, you’ll have to read Lindsay’s book – which you can enjoy with a slice of parrot pie prepared according to a recipe in The Book of Household Management (1888). This Australian picnic dish does equally well without its main ingredient.
Australian Parrot Pie
Ingredients.—1 dozen paraqueets, a few slices of beef (underdone, cold
beef is best for this purpose), 4 rashers of bacon, 3 hard-boiled eggs, minced parsley and lemon-peel, pepper and salt, stock, puff-paste.
Mode.—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 the egg cut in slices and scatter over the seasoning. Next put the bacon, cut in small strips, then the beef, seasoning all well. Pour in 6 paraqueets and fill up with stock or water to nearly fill the dish, cover with puff-paste, and bake for 1 hour.
Sufficient for 5 or 6 persons.
Seasonable at any time.