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Updated: May 15, 2025
But if my desires were fulfilled by the capture of this bird of paradise, those of our Canadian huntsman remained unsatisfied. Luckily, near two o'clock Ned Land brought down a magnificent wild pig of the type the natives call "bari-outang." This animal came in the nick of time for us to bag some real quadruped meat, and it was warmly welcomed.
Without further ado, Ned Land got down to the important business of dinner. He came wonderfully to terms with its entire cooking. Grilling over the coals, those cutlets from the "bari-outang" soon gave off a succulent aroma that perfumed the air. But I catch myself following in the Canadian's footsteps. Look at me in ecstasy over freshly grilled pork!
The "bari-outang," grilled on the coals, soon scented the air with a delicious odour. Indeed, the dinner was excellent. Two wood-pigeons completed this extraordinary menu. The sago pasty, the artocarpus bread, some mangoes, half a dozen pineapples, and the liquor fermented from some coco-nuts, overjoyed us. I even think that my worthy companions' ideas had not all the plainness desirable.
Happily, about two o'clock, Ned Land brought down a magnificent hog; from the brood of those the natives call "bari-outang." The animal came in time for us to procure real quadruped meat, and he was well received. Ned Land was very proud of his shot. The hog, hit by the electric ball, fell stone dead.
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