The Lion Eaten as Food
Captain C. Kennedy, in his “Journey through Algeria and Tunis,” notes:—“We were anxious to know if there was any chance of another lion being found in the neighbourhood, and were informed that doubtless there were plenty; but such was the nature of the ground, that, unless their exact haunts were known (in which case they were generally killed), we might go out for a fortnight, and never encounter a single beast. The skins of all lions killed throughout the regency are sent to the Bey, who pays a handsome premium upon each. The flesh is eaten: contrary to our expectation, we found it excellent, and made a capital supper upon the ends of the ribs, stewed with a little salt and red pepper; it tasted like very young beef, and was neither tough nor strong flavoured.”