An inch and a half is the proper thickness, just enough to hold the heart of it ripe with juice.

See it ooze from that cut! Can you beat it ?" "Not with anything I have had along the Arctic," confessed Philip.

"A steak from the cheek of a cow walrus is about the best thing you find up in the 'Big Icebox'-- that is, at first.

Later, when the aurora borealis has got into your marrow, you gorge on seal blubber and narwhal fat and call it good.

As for me, I'd prefer pickles to anything else in the world, so with your permission I'll help myself.