In cooking vegetables, a single oven will suffice for three or four families, each woman receiving the same bundles of food when cooked, which she had put in.  The smaller kinds of fish and shell-fish, birds and animals, frogs, turtle, eggs, reptiles, gums, etc., are usually broiled upon the embers.  Roots, bark of trees, etc., are cooked in the hot ashes.  Fungi are either eaten raw or are roasted.  The white ant is always eaten raw.  The larvae of insects and the leaves of plants are either eaten raw or in a cooked state.  The larger animals, as the kangaroo, emu, native dog, etc. and the larger fishes, are usually roasted in the oven.

In preparing the food for the cooking process a variety of forms are observed.  In most animals, as the opossum, wallabie, dog, kangaroo, etc. the the bones of the legs are invariably broken, and the fur is singed off; a small aperture is made in the belly, the entrails withdrawn, and the hole closed with a wooden skewer, to keep in the gravy whilst roasting.  The entrails of all animals, birds, and fishes, are made use of, and are frequently eaten whilst the animal itself is being prepared.  Most birds have the feathers pulled or singed off, they are then thrown on the fire for a moment or two and when warm are withdrawn, skinned and the skin eaten.  The meat is now separated on each side of the breast bone, the limbs are disjointed and thrown back, and the bird is placed upon the fire, and soon cooked, from the previous dissection it had undergone, and from hot coals being put above it.

The smaller fish and reptiles are simply thrown upon the fire, sometimes gutted, at other times not.  The larger fish are divided into three pieces, in the following manner.  The fish is laid on its side, and a longitudinal cut made from the head to within three or four inches of the tail, just above where the ribs are joined to the back bone, these are separated by a sharp pointed stick, and the same done on the other side; a transverse incision is then made near the root of the tail, the gills are separated from the head, the fleshy part covering the back dissected from one to two inches thick, over the whole surface left between the longitudinal cuts that had been made in the sides, and extending from the head to the transverse incision near the tail.  The divisions then consist of three pieces, one comprising the head, backbone, and tail, another the fleshy part that covered the back, and the third the belly and sides.  The last is the most prized of the three.  This method of dividing the fish is well adapted for ensuring rapid preparation in the process of cooking; it is also well suited for satisfying the respective owners and claimants; the three pieces being, if not quite equal in size, sufficiently so for the purpose of partition.