Camel Stew


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  • 3 Medium sized Camels
  • 1 ton Salt
  • 1 ton Pepper
  • 500 bushels Potatoes
  • 200 bushels Carrots
  • 3000 sprigs Parsley
  • 2 small Rabbits

Cut camels into bite-sized pieces. This should take about 2 months.

Cut vegetables into cubes (another two months for preparation).

Place meat in pan and cover with 1000 gallons of brown gravy.

Simmer for 4 weeks.

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.

Origin - Unknown


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