Wallace, in his travels on the Amazon, tells us that the Indians stewed a sloth for their dinner, and as they considered the meat a great delicacy, he tasted it, and found it tender and very palatable.
Among other extraordinary animals for which Australia is proverbial, is the Echidna hystrix, or native porcupine, which is eaten by the aborigines, who declare it to be ‘cobbong budgeree (very good), and, like pig, very fat.’ Europeans who have eaten of them confirm this opinion, and observe that they taste similar to a sucking pig. There appear to be two species of this animal, the spiny echidna and the bristly echidna; the first attains a large size, equalling the ordinary hedgehog. It has the external coating and general appearance of the porcupine, with the mouth and peculiar generic character of the ant-eater.
The flesh of the great ant-eater (Myrmecophaga jubata, Linn.) is esteemed a delicacy by the Indians and negro slaves in Brazil, and, though black and of a strong musky flavour, is sometimes even met with at the tables of Europeans.
The armadillo, remarkable for its laminated shell, when baked in its scaly coat is a good treat, the flesh being considered delicate eating, somewhat like a rabbit in taste and colour. The flesh of the large twelve-banded Brazilian one (Dasypus Tatouay) is said to be the best of all. In South America there are several species of armadillo, all of which are used for food when met with.
Mr. Gosse states, that this animal feeds upon soft ground fruits and roots, and also on carrion, whenever it can find it; and a large proportion of the sustenance of this, as well as of other species, is derived from the numberless wild cattle which are caught and slaughtered on the Pampas for the sake of their hides and tallow, the carcases being left as valueless to decay, or to become the prey of wild animals. Notwithstanding the filthy nature of their food, the armadillos, being very fat, are eagerly sought for by the inhabitants of European descent, as well as by the Indians. The animal is roasted in its shell, and is esteemed one of the greatest delicacies of the country; the flesh is said to resemble that of a sucking pig.
PACHYDERMATA, OR THICK-SKINNED
ANIMALS.
What do our African brethren consider tit-bits? Ask Gordon Cumming. He will enumerate a list longer than you can remember. Study his ‘Adventures,’ and you will become learned in the mystery of African culinary operations. What are sheep’s-trotters and insipid boiled calves’ feet compared to baked elephants’ paws?
Listen to his description of the whole art and mystery of the process of preparing them:—
‘The four feet are amputated at the fetlock joint, and the trunk, which at the base is about two feet in thickness, is cut into convenient lengths. Trunk and feet are then baked, preparatory to their removal to headquarters. The manner in which this is done is as follows:—A party, provided with sharp-pointed sticks, dig a hole in the ground for each foot and a portion of the trunk. These holes are about two feet deep and a yard in width; the excavated earth is embanked around the margin of the holes. This work being completed, they next collect an immense quantity of dry branches and trunks of trees, of which there is always a profusion scattered around, having been broken by the elephants in former years. These they pile above the holes to the height of eight or nine feet, and then set fire to the heap. When these strong fires have burnt down, and the whole of the wood is reduced to ashes, the holes and the surrounding earth are heated to a high degree. Ten or twelve men then stand round the pit and take out the ashes with a pole about sixteen feet in length, having a hook at the end. They relieve one another in quick succession, each man running in and raking the ashes for a few seconds, and then pitching the pole to his comrade, and retreating, since the heat is so intense that it is scarcely to be endured. When all the ashes are thus raked out beyond the surrounding bank of earth, each elephant’s foot and portion of the trunk is lifted by two athletic men, standing side by side, who place it on their shoulders, and, approaching the pit together, they heave it into it. The long pole is now again resumed, and with it they shove in the heated bank of earth upon the foot, shoving and raking until it is completely buried in the earth. The hot embers, of which there is always a great supply, are then raked into a heap above the foot, and another bonfire is kindled over each, which is allowed to burn down and die a natural death; by which time the enormous foot or trunk will be found to be equally baked throughout its inmost parts. When the foot is supposed to be ready, it is taken out of the ground with pointed sticks, and is first well beaten, and then scraped with an assagai, whereby adhering particles of sand are got rid of. The outside is then pared off, and it is transfixed with a sharp stake for facility of carriage. The feet thus cooked are excellent, as is also the trunk, which very much resembles buffalo’s tongue.’
Elephants’ petit(?) toes, pickled in strong toddy vinegar and cayenne pepper, are considered in Ceylon an Apician luxury. As soon as it is known that an elephant has been killed in Africa, every man in the neighbourhood sets off with his knife and basket for the place, and takes home as much of the carcase as he can manage to carry. The flesh is not only eaten when fresh, but is dried and kept for months, and is then highly esteemed.