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March 16, 2005


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keep us posted on the squirrels. i see endless possibilities in that smoky mountain fried squirrel...


Somebody was kind enough to send me a copy of Mrs Beetson's* Kangaroo Tail Soup

1 tail, 2 lb. of gravy beef, 4 oz. butter, 1½ oz. of flour, 3 quarts of water, 1 carrot, 1 onion, 2 or 3 sprigs of parsley, 1 bay leaf, salt and pepper.
Prepare and slice the vegetables, wash the tail and divide it at the joints. Heat the butter in a stewpan, fry the tail until well browned, then remove it and fry the meat previously cut into rather thin slices. Strain off the butter and put it aside until required. Replace the tail in the stewpan, add the water and half a teaspoon of salt, and bring it to the boil. Skim well, put in the prepared vegetables, parsley, bay-leaf, and a good seasoning of pepper, cover closely, and simmer gently for about 4 hours, skimming when necessary.
strain; if convenient let the liquor stand until quite cold, and remove every particle of fat from the surface. Re-heat the butter used for frying, adding more if necessary, stir in the flour, and cook for a few minutes. Add the stock, bring to the boil, put in a few pieces of the tail, season to taste, make thoroughly hot, and serve.
Time.- From 4½ to 5 hours. SUFFICIENT for 1 large dish.

* Mrs Beetson was a kind of 19C Nigella Lawson


I love a good roo steak. I miss it terribly. Sigh. I also dig the 19C kitchen maven thing! My sister once gave me a book called the Virtuous Housewife (or similar?) which was a reprint of a 19C housekeeping-cooking type guide which was both fascinating and hysterically funny at the same time.


I liked discription of how to cook Kangaroo Tail Soup, but I guess I'll never find it in Europe supermarkets... At least I didn't see it till this moment


I ate a kangaroo steak in Australia in one of those big grill-it-yourself restaurants. I specifically picked kangaroo because I just wanted to try it and was obliged by my Australian hosts who pointed out that they practically never eat 'roo nor do they know people who usually eat it. It tasted like a very good cut of beef to me, but without even a trace of fat, which made it very hard to digest. It was worth a try.

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