HUNTING THE KANGAROO. 189 



is made of the tail of the animal, and when well prepared may 

 vie with an ox tail, if, indeed, it be not superior, having the 

 advantage of a game flavor. The flesh of the kangaroo re- 

 sembles in taste and appearance that of the hare though drier 

 and inferior in flavor when roasted. The only part thus cooked 

 is the hind quarter, which should be boned, stuffed, and larded, 

 and after all, le jeu ne vaut pas la chandelle. Not so "kan- 

 garoo steamer." To prepare this savory dish, portions of the 

 hind quarters, after hanging for a week, should be cut into small 

 cubical pieces ; about a third proportion of the fat of bacon 

 should be similarly prepared, and these, together with salt, 

 pepper, and some spice, must simmer gently in a stew-pan 

 for three or four hours. Now water must enter into the com- 

 position, but a little mushroom ketchup added, when served, 

 is an improvement. 



Although averse to the diet of brush vermin, so often ex- 

 tolled, in these colonies, and although carefully eschewing all 

 parrot pies, red-bill ragouts, black swans, kangaroo rats, por- 

 cupines, and such vaunted nastiness, we strongly contend for 

 the excellence of " kangaroo steamer," as savory and appe- 

 tizing dish. We cannot reproach it with a fault, save its 

 tendency to lead one to excess ; the only difficulty is to know 

 when you have had enough. 



We were able to do ample justice to the good cheer provided 



by C , who, although the Alexander Selkirk of his post, 



reigning in solitary grandeur, for he had not a single associate 

 within ten mile, could always boast of a well stocked-larder 

 and cellar. What with his garden, poultry-yard, and dairy, 

 hunting and sea-fishing, he was tolerably independent of the 

 ter- weekly visits of the boat which brought the commissariat 

 supplies. 



