HIPPOPOTAMUS

A mode of cooking a dish of hippopotamus, discovered by Sir Samuel Baker, is well worth bearing in mind. Speaking of it, he says:

'I tried boiling the fat flesh and skin together, the result being that the skin assumed the appearance of the green fat of the turtle, but is far superior. A piece of the head thus boiled and then soused in vinegar, with chopped onions and cayenne pepper and salt, throws brawn completely in the shade.’

Great and Small Game of Africa: An Account of the Distribution, Habits and Natural History of the Sporting Mammals, with Personal Hunting Experiences (London: Rowland Ward, Ltd, 1899)
 

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