| How To Cook: |
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1. Slice fat bacon and line the bottom of a saucepan with it, then add about kangaroo meat, neatly sliced.
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2. Sprinkle with pepper and salt and layover the meat some sliced onions.
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3. Cover closely and fry for about 10 minutes, to extract some of the bacon fat, then reduce the heat to the lowest possible point and cook for about 2 hours; take care the meat does not burn.
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4. Pour in boiling water and simmer gently for 20-25 minutes.
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5. Thicken the gravy with blended flour and pour over the hot meat before serving.
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