 "Emus are around all the time, in green times and dry times. You pluck the feathers out first, then pull out the crop from the stomach, and put in the feathers you 've pulled out, and then singe it on the fire. You wrap the milk guts that you've pulled out into something [such as] gum leaves and cook them. When you 've got the fat off, you cut the meat up and cook it on fire made from river red gum wood."
