Pin on hanging rockThere's nothing like a roasted echidna for breakfast on a mountaintop in Tasmania, especially when you've been out hunting kangaroos for two days. Well, that's according to Edward Abbott, who records the anecdote told to him by a foodie friend in The English and Australian Cookery Book, published in Among its gems are a recipe for a delightful-sounding dish called Slippery Bob - kangaroo brains battered with flour and water and fried in emu fat. Abbott notes that you'll need "a good appetite and excellent digestion" to eat that one. And there's "Pan Jam", made with kangaroo tails, roasted in the ashes of a fire and scraped out into a pan to be fried with bacon, mushrooms and pepper.
The first Australian cookbook by an Aristologist
Octavo, two volumes, xxxii, , xii advertisements pages plus 4 colour plates, and ,  pages with numerous illustrations. The first Australian cookery book, and a worthy one at that. Edward Abbott , was born in Sydney, but went to live in Hobart in when his father took up the post of deputy-judge-advocate. Although he was variously a newspaper proprietor, a pastoralist and a politician, it is with this book that he makes his claim to fame. It was a gastronomic miscellany of "the modern cookery of the mother country and the colonies", and of Continental and Hebrew cookery. Recipes included "kangaroo steamer" and "slippery bob", a dish of battered kangaroo brains fried in emu fat.
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Abbott, Edward. The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand London: Sampson Low, Son, and Marston, Citations are automatically generated and may require some modification to conform to exact standards. Copies Direct supplies reproductions of collection material for a fee. This service is offered by the National Library of Australia. You may order a copy or use the online copy for research or study; for other uses Contact us. For more information please see: how copyright status is determined.