Camel Stew
3 medium sized camels
1 ton salt
1 ton pepper
500 bushels of potatoes
200 bushels of carrots
3000 sprigs of parsley
2 small rabbits
Cut camels into bite-sized pieces.
This should take about two months.
Cut vegetables into cubes (another two months). Place meat in pan and cover with 1000 gallons of brown gravy
Shovel in pepper and salt to taste
When meat is tender, add vegetables.
Simmer slowly for 4 weeks.
Garnish with parsley.
Will serve 3800 people.
If more people are expected, add two rabbits.
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