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Elephant Stew Recipe

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

Jerry White
Added: Tuesday, May 12, 2009


1 [2000 lb ] elephant, cleaned and cut in serving pieces,
1 small rabbit, season to taste.
After elephant is cleaned, add seasonings. Stuffed Camel
1 medium camel,
2 kilos almonds,
60 eggs,
5 tablespoons black pepper,
20 medium chickens,
110 gallons water,
2 kilos pine nuts,
salt to taste,
12 kilos rice,
1 large lamb,
1 kilo pistachio nuts ;

Cook in very large pot out doors. Invite all the " natchez Pioneers". Cook elephant for 4-5 days or until tender. If every body shows up, add cut up rabbit, but only as a last resort, because most people don't like hare in their stew. Skin, trim and clean camel, lamb and chickens. Boil until tender. Cook rice. Fry nuts until brown and mix with rice. Hard boil and peel eggs. Stuff chickens with egg and rice; stuff the lamb with 5 chickens and some rice; stuff camel with lamb and rice. Broil in a large enough [ this is important ] oven until brown. Spread the remaining mixed rice on a large tray and place camel on top. Place remaining chickens around camel. Decorate rice with egg and nuts.

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