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Cooked by: Chef / Ethnicity: Australian cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In winter the animal may be hung for some days, as a hare, which it
resembles, but in summer it must, like all other flesh be cooked very
soon after it is killed. Cut off the hind legs at the first joints
and after skinning and paunching, let it lie in water for a little to
draw out the blood. Make a good veal forcemeat and after well washing
the inside of the wallaby, stuff it and sew it up. Truss as a hare
and roast before a bright clear fire from 1 1/4 to 1 3/4 hours,
according to size. It must be kept some distance from the fire when
first put down, or the outside will be too dry before the inside is
done. Baste well, first with milk and then with butter and when
nearly done dredge with flour and baste again with butter until
nicely frothed.
From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and
the Southern Hills" - South Australia
Typed by Vicki Crawford
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