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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 Baptist Heritage 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 tender elephant
50 lbs. salt
14 lbs. pepper
brown gravy
2 rabbits (optional)
Directions:
Directions:
Cut elephant into bite-sized pieces. This should take about 2 months. Cover meat with brown gravy. Cook over kerosene fire about 4 weeks. Add salt and pepper in last week. If more than 3800 people are expected, add 2 lean rabbits, but do only if necessary as most people don't like hare in their stew.
Personal Notes:
Personal Notes:
"Every moving thing that liveth shall be meat for you." Genesis 9:3

 

 

 

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