MOOSE MEAT AS FOOD 



211 



and nine or ten inches wide. It is the one part of 

 the animal which is adapted for immediate use 

 on the table. A dish of fried Hver may be served 

 for supper on the same day that the animal met his 

 death. The liver of moose is highly appreciated 

 by all who like the liver of any animal. It should 

 be parboiled for a few minutes, and then sliced 

 and fried with bacon. 



The tongue of moose is not unlike beef tongue, 

 and may be cooked similarly. Smoked, this was 

 one of the favorite tidbits of the Indians, and it has 

 found favor with many white men. "The Tongue 

 of a grown Moose, dried in the smoak after the 

 Indian manner, is a dish for a Sagamor/'^ 



A writer in Audubon and Bachman's Quadrupeds 

 of North America tells of hunters who would spread 

 the uncooked marrow of freshly killed moose on 

 bread, and eat it with relish as they would butter. 

 The marrow is usually cooked, however, and in 

 various ways. Captain Hardy tells of burying the 

 marrow bones in hot ashes, and leaving to cook all 

 night.'* Or they may be impaled on sticks and 

 roasted before the camp fire. In this case, when 

 the bone is burned so it can be easily split with a 



3 Josselyn, "New Englands Rarities Discovered (London, 1672), p. 20. 



4 Sporting Adventures in the New World (London, 1855), vol. i., p. 

 258; vol. ii., p. 211. 



