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Ingredients
Directions
- In winter the animal may be hung for some days, as a hare, that it resembles, but in summer it must, like all remaining flesh be cooked very soon after it is killed. Cut off the hind legs at the first joints and after skinning and paunching, let it lie in water for a little to draw out the blood. Make a good veal forcemeat and after well washing the inside of the wallaby, stuff it and sew it up. Truss as a hare and roast before a bright clear fire from 1 1/4 to 1 3/4 hrs, according to size. It must be kept some distance from the fire when first put down, or possibly the outside will be too dry before the inside is done. Baste well, first with lowfat milk and then with butter and when nearly done dredge with flour and baste again with butter till nicely frothed.
- the Southern Hills" - South Australia
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 134 | 99% |
| Total Fat 15.28g | 19% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 108mg | 5% |
| Potassium 5mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.16g | 0% |
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