Elephant Stew
1 Elephant (medium size)
2 Rabbits (optional size)
8 Pecks of salt & pepper to taste.
15 barrels of brown gravy.
Cut Elephant into small, bite-sized pieces. This will take approximately 2 months.
Reserve trunk to store the pieces.
Add enough gravy to cover.
Cook over a kerosene fire – about 4 weeks at 465 degrees.
Serves 3,800 people.
If more guests are expected, two more Rabbits may be added BUT do this only if necessary – most people do not like to find a hare in their stew!
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Many years ago, when I first moved out on my own (or actually moved in with my boyfriend) my mom put together an box filled with index cards of some of my favourite recipes.
I glanced at the recipes, picking up one or two and filing them away in my memory for when I’d need them.
I’m a good cook (thanks to my mom) so I didn’t use recipes much. I rarely needed to dig through the box.
So it wasn’t until many, many years later that I found my mom’s recipe for Elephant Stew and nearly peed my pants with laughter.
I can just see my mom, at her kitchen table, writing out recipe after recipe to help out her youngest daughter. She would have been sad to see me move out but happy I was embarking on my next, great adventure.
Thanks mom, I shared your recipe in the hopes that others will be able to feed their larger dinner parties with it.
