"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 The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guff and Vic
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 medium elephant
salt
pepper
2 rabbits (optional)

Directions:
Directions:
Cut the elephant into bite size pieces. Add enough brown gravy to cover. Cook over kerosene fire for apprx. 4 weeks at 465 degrees. This will serve apprx. 3,800 people.
If more are expected, the two rabbits may be added, but do this only in an emergency, as most people do not like hare in their stew.

Number Of Servings:
Number Of Servings:
3,800
Preparation Time:
Preparation Time:
7 hours
Personal Notes:
Personal Notes:
Hysterical! This is from "A Bloomin' Good Cookbook" - couldn't resist including it in ours. Watch out for the tusks - they're sharp!

 

 

 

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