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Elephant Stew




Source of Recipe


Community Cookbook


List of Ingredients




1 full grown young elephant
2 rabbits (optional)
1/2 pail black pepper
2 pails coarse pickling salt
4 bushels cooking onions, chopped
93 1/2 gallons water
6 pails flour
1 pail dill weed
1 bushel chopped turnips
1 bushel ripe skinned tomatoes
1 bushel chopped carrots

Recipe



Cut the elephant into bite size pieces. This should take about 4 months. Cook the meat in 80 gallons of water, reserving the rest of the water to make the gravy thickening later. Simmer over a karosene fire for about 4 weeks or until tender. In the meantime, chop the onions. when the meat is tender, add the onions and seasonings, continue to simmer until the onions (and other vegetables used) are clear and soft. Prepare the thickening (using the rest of the water and the flour) and stir into the broth. Simmer the stew for another hour or so. Yield: serves approximately three thousand hungry farmers or teenagers. (if more people are expected, add the 2 rabbits with the onions and seasonings. However, do so only if necessary, as most folks don't like hares in their stew.)