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I saw a recipe for how to prepare elephant for cooking, recently 
Elephant Stew
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)
Remove tusks; wash well; cut into chunks - takes about 2 weeks.
Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.
This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
Collected by Bert Christensen
Toronto, Ontario
Elephant Stew
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)
Remove tusks; wash well; cut into chunks - takes about 2 weeks.
Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.
This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
Collected by Bert Christensen
Toronto, Ontario
hey..........Hey...........HEY............HEY!
Elepeantz iz fer lovenz...........catz iz fer eatzen
Elepeantz iz fer lovenz...........catz iz fer eatzen
I saw a recipe for how to prepare elephant for cooking, recently
Elephant Stew
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)
Remove tusks; wash well; cut into chunks - takes about 2 weeks.
Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.
This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
Collected by Bert Christensen
Toronto, Ontario
View attachment 164996
Elephant Stew
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)
Remove tusks; wash well; cut into chunks - takes about 2 weeks.
Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.
This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
Collected by Bert Christensen
Toronto, Ontario
View attachment 164996
