Bert Christensen's Weird & Different Recipes
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