But of all the dishes ever brought to table, nothing equals that of the "steamer." It is made by mincing the flesh of the kangaroo, and with it some pieces of pork or bacon. The animal has not any fat, or scarcely any, in its best season; when the meat is chopped up, it is thrown into a saucepan and covered over with the lid, and left to stew or steam gently by the fire-side: it is, from this method of cooking, called "steamer." … the flesh soon floats in its own rich gravy: it only requires pepper and salt to render it delicious. No one can tell what a steamer is, unless it has been tasted; it indeed affords an excellent repast, and it is surprising that the steamer, preserved in tins, has not yet been exported to England.