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"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 is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - elephant
salt & pepper to taste
2 - rabbits (optional)
brown gravy (LOTS)
Directions:
Directions:
Cut elephant into bite-size pieces. This will take 2 months. Add enough brown gravy to cover. Cook over kerosene fire for 4 weeks at 450º. This will serve 3800 people. If more are expected, the 2 rabbits may be added. Do this only if necessary as most people do not like to find hare in their stew. Enjoy! Servings: 3800. Prep time: 2 months.
Personal Notes:
Personal Notes:
This recipe is for large gatherings.

 

 

 

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