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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 Hauptli Reunion 2008 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 Elephant
Brown Gravy
Salt & Pepper
2 Rabbits (optional)
Directions:
Directions:
Cut elephant into bite sized pieces. (Allow two months for this). Cover with brown gravy. Cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3800 people. If more people are expected, add rabbits**.

** Warning: Do this only if necessary as most people do not like to find hare in their stew!!
Personal Notes:
Personal Notes:
Dorothy says she got this recipe from a friend, Cleone Pete, in Tip O Texas. Enjoy!!

 

 

 

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