SHARK STEAKS AND PORCUPINES.

Lake Wakatip Mail, Issue 3376, 2 March 1920, Page 3

SHARK STEAKS AND PORCUPINES.

fHE LATEST IN LONDON MENUS. Enterprising ScuthSeld salesmen acquire some iine Russian bears, which are sent to England in a frozen condition. Only certain portions of the carcass are considered suitable for the table, and when the item is on the menu it usually proves very popular. BEAR AND PORCUPINE. * By the way, two or three years ago, when the London Scottish Regiment celebrated "Burns Night," bear steaks cut from an animal shot by one of the regiment near the shores of Lake Huron, Canada, were one of the items of the menu. Porcupine, enriched by the flavour of "a wee drappie o' th ' auld kirk," was the next dish. These table noveltiss remind one that it was not until the beginning of this year that baby kangaroos were imported for table The baby kangaroo, known as a "wallaby," flight be mistaken by Englishmen for a rabbit. It is eaten as a delicacy on the Continent, but never until March last—when 3,000 "walla bies" in a frozen state were shipped to England from Australia—had it been eaten at a dinner-table in London. Perhaps one of the most extraordinary menus on record was that provided by Dr. Hansteen, a professor of the Agricultural Schcol of Christiana, when four years ago he entertained his professional at a banquet of common Iceland moss. DINNER FOR SIX-ONE PUNNY. The doctor a?c;i'.es to the moss rare virtues as a ?nr > f l when properly prepared, and beats all previous vegetatian clal.v-s by announcing Lhat he can provide a satisfying, nutritious meal for six people at the cost of a penny. His menu for the professors consisted <-£ moss with boiled ham, moss a la h iricot, moss au naturel, and pure r..0 ; s bread. The banquet was a ;rc„t success, the guests d:.c!ariitg ih.iiisi.lves delighted with Tut app. dbing quality of the fare. Ih: doctor declares that, by cleaning the moss and chemically treating it, he has produced a substance possessing all the nutritious qualities of various vegetables and that from yellow moss he has extracted a wholesome, fine white flour. This, when mixed with common wheat flour, makes delicious bread and pastry.—"Tit Bits."