"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Elephant Stew Recipe

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This recipe for Elephant Stew, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marjorie McCoy
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 elephant
Brown gravy
2 rabbits (optional)

Directions:
Directions:
Cut elephant into bite-sized cubes. Add enough brown gravy to cover. Cook over kerosene fire for 4 weeks at 465. Yields about 3,800 portions. If more guests are expected, add the rabbits. Note: add rabbits only if necessary, as many people do not like hare in their stew!

 

 

 

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