KANGAROO TAILS

The flesh of the various members of the kangaroo group— the big grey kangaroo (as large as a sheep), the wallaby, and others—was formerly an important food among the natives of Australia, and hunting the larger animals is still a favorite sport of its white residents. Jangaroo-meat proper seldom reaches the United States, but there is a limited importation 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, season, strain, add the pieces of tail and serve with croutons of fried bread. A tart, stiff jelly—as cranberry or currant—is a suitable accompaniment. The flesh resembles venison in flavor.