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ELEPHANT STEW A luscious light stew that is perfect for a Buffet Dinner Party. The aroma alone will have everyone in the kitchen long before dinner time. 1 medium elephant 90 lb. butter 50 lb. all-purpose flour 2000 c. chicken broth 100 c. yellow onions, cut in halves and in slivers 250 cloves garlic, peeled and finely minced 500 lb. small new red potatoes, cut in halves salt and pepper to taste Kill one medium elephant (African elephant meat is better than Indian elephant meat because of their diet). Cut meat into bite-size pieces, 1-inch cubes. (Note: This should take about 6 to 8 months.) Melt 40 pounds of butter in a flameproof extra large skillet. Lightly brown elephant stew meat in small batches and sprinkle with pepper. In a large bowl, stir together flour and salt. Sprinkle this mixture over elephant meat and cook over low heat, stir- ring an additional 225 minutes. Don't let the meat stick. Add chicken broth to flour and elephant meat. Bring to a boil. Scrap up all brown bits. Reduce heat and swirl in 20 pounds of butter. Cook for 2 months over low heat. After meat is slightly tender, place in a large casserole dish and cook for 1 month in oven at 450 degrees to 500 degrees. Remove from oven. Add garlic, potatoes, onions and remaining butter. Simmer slowly, stirring constantly for 23 days or until the meat is very tender. Garnish with parsley. (Delicious served with buttered noo- dles.) Serves 400 to 500 healthy eaters. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |