The Arabs are particularly fond of elephant's flesh, as it is
generally fat and juicy. I have frequently used the fat of the
animal for cooking, but it should be taken from the body without
delay; as, if left for a few hours, it partakes of the peculiar
smell of the elephant, which no amount of boiling will overcome.
The boiling of fat for preservation requires much care, as it
should attain so great a heat that a few drops of water thrown
upon the surface will hiss and evaporate as though cast upon
molten metal; it should then be strained, and, when tolerably
cool, be poured into vessels, and secured. No salt is necessary,
provided it is thoroughly boiled. When an animal is killed, the
flesh should be properly dried, before boiling down, otherwise
the fat will not melt thoroughly, as it will be combined with the
water contained in the body. The fat should be separated as well
as possible from the meat; it should then be hung in long strips
upon a line and exposed in the sun to dry; when nearly dried, it
should be cut into pieces of about two inches in length, and
placed in a large vessel over a brisk fire, and kept constantly
stirred. As the fat boils out from the meat, the residue should
be taken out with a pierced ladle; this, when cool, should be
carefully preserved in leathern bags.
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