‘How is that?’ inquired the boatswain.
‘Vy you see,’ replied the cook, ‘it was my best dog you have dined from.’
The old boatswain stormed and swore; and then ran as fast as possible to the vessel to get a little rum for his stomach. He vowed that he never again wished to dine with a Canadian cook, or eat pet dogs.
Brooke, in his Natural History of Quadrupeds, tells us, that ‘in the southern coast of Africa, there are dogs that neither bark nor bite like ours, and they are of all kinds of colours. Their flesh is eaten by the negroes, who are very fond of all sorts of dogs’ flesh, and will give one of their country cows for a large mastiff. I do not know what part of Africa this refers to.
In old medical works we are told, that the flesh of a fox, either boiled or roasted, was said to be good for consumption; but I do not think it is often prescribed or used for that purpose now.
MARSUPIALIA, OR POUCHED ANIMALS.
The kangaroo is par excellence the wild game of Australia, and coursing it gives active employment to its pursuers. The flesh of all the several species is good. The fore-quarters, indeed, of the forester, the largest of the family, an animal which frequently weighs 200 lbs., are somewhat inferior, and are usually given to the dogs; but from the hind-quarters some fine steaks may be cut. When cooked in the same manner, they are very little inferior to venison collops.
The brush kangaroo (Macropus cœruleus) is a very fleet active animal, sometimes of about 20 lbs. weight, having fur of a silver grey colour, with a white stripe on each side of its face.
The flesh of the larger kangaroo, as well as that of the wallaby, a smaller animal, averaging about 12 or 14 lbs., is often hashed, and with a little seasoning and skill in preparation, it is excellent. The wallaby is commonly stewed for soup.