Just for fun...
Stuffed Camel
1 whole camel, medium sized
20 whole chickens, medium sized
12 kilos almonds
110 gallons water
5 kilos black pepper
1 whole lamb, large size
60 eggs
2 kilos pine nuts
1 kilo pistachio nuts
salt to taste
20 kilos rice, in 2 portions
Skin, trim, clean the camel, the lamb and the chickens.
Boil until tender.
Cook rice until fluffed.
Fry nuts until brown and mix with rice.
Boil eggs (hard) and peel.
Stuff the chickens with eggs and rice.
Stuff the lamb with five chickens and some rice.
Stuff the camel with the lamb and more rice.
Broil in a large enough oven or near a gas flame until brown.
Spread the remaining mixed rice on a large tray and place the camel on top.
Place the remaining stuffed chickens around the camel.
Decorate the rice with boiled eggs and nuts.
Serves 30 to 100.
Walrus with small birds
Kill and eviscerate a medium-sized walrus.
Net several flocks of small migrating birds and remove only one small wing feather
from each wing.
Store birds whole in interior of walrus.
Sew up walrus and freeze.
Then, two years or so later, find the cache if you can, notify clan of a feast, partially thaw walrus.
Slice and serve.
Elephant Stew
Secure one large elephant, clean and cut into small cubes. This will take
about 2 months. Put in large kettle and simmer over kerosene heat at
465 degrees for 14 weeks. About an hour before serving, add a few bushels
of your favorite vegetables, make gravy and cover. This will feed
3,851 people. If more meat is needed, add 2 rabbits, but
only if necessary,
since very few people care for hare in their stew.
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