KANGAROO TAILS

The flesh of the various members of the Kangaroo family— the big grey Kangaroo, the Wallaby, etc.—is an important food item among the natives of Australia, and hunting the larger animals is a favorite sport of white residents. Kangaroo meat proper seldom reaches the United States, but there is a limited imporT he exquisite leaves of four varieties of striped and variegated Kale tation of canned Kangaroo Tails. When preparing for the table, first warm the can, then draw off the jelly and gravy and make it into a hot sauce with port wine and seasoning, strain, add the pieces of tail and serve with croutons of fried bread around. [s. 326]