This one comes from Lee Pribble, in the Ashland Presbyterian Church 105th Anniversary Cookbook, 1979.
Ingredients
1 elephant
2 cups salt
2 cups pepper
Directions
Cut elephant into one inch cubes (allow approximately 72 days for this procedure) frequently adding pinches of salt and pepper. Cook over Kerosene fire about four weeks at 465 degrees.
If more than 3,800 guests are expected for dinner, two (2) rabbits may be added. Caution: Do this only if necessary, as most people do not like to find hare in their stew.
Lee didn’t specify African or Asian elephant, and I’m not sure which one was more easily available in Ashland, Ohio in the late 70’s. If you’ve ever made this dish, please let me know in the comments which I should choose.
Ingredients
- 1 elephant
- 2 cups salt
- 2 cups pepper
Instructions
Cut elephant into one inch cubes (allow approximately 72 days for this procedure) frequently adding pinches of salt and pepper. Cook over Kerosene fire about four weeks at 465 degrees.
If more than 3,800 guests are expected for dinner, two (2) rabbits may be added. Caution: Do this only if necessary, as most people do not like to find hare in their stew.
