The flesh of the kangaroo resembles 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, the play is not worth the candle. Not so,
"kangaroo steamer." To prepare this savory dish, portions of the hind
quarter, after hanging for a week, should be cut into small cubical
pieces; about a third portion of the fat of bacon should be similarly
prepared, and these, together with salt, pepper, and some spice, must
simmer gently in a stewpan for three or four hours. No water must
enter into the composition, but a little mushroom ketchup added, which
served, is an improvement.

Although averse to the diet of bush vermln, so often extolled in these
colonies, and although carefully eschewing all parrot pies, red-bill
ragouts, black swans, kangaroo rats, porcupines, and such vaunted
nastinesses, we strongly contend for the excellence of "kangaroo
steamer," as a most savory and appetizing 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 the Alexander Selkirk of his
post, reigning in solitary grandeur, for he had not a single associate
within ten miles, 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 tri-weekly visits of
the boat which brought the commissariat supplies.