A Typically Australian Dish:
Camel Stew
3 medium sized camels
500 bushels potatoes
200 bushels carrots
1 ton salt
1 ton pepper
3000 springs parsley
2 small rabbits
Cut camels into bite size pieces. This should take about two months. Cut vegetables into cubes (another two months) Place meat in pan and cover with 1000 gallons of brown gravy. Simmer for 4 weeks. Shovel in pepper and salt to taste. When the meat is tender, add vegetables. Simmer slowly for 4 weeks. Garnish with parsley. Will serve 3800 people. If more are expected, add two rabbits.
From Trail Boss's Cowboy Cookbook - The Society for Ranch Management
2 comments:
I made this for my tribe, and there wasn't enough gravy. I'm still going to give it a four out of five, because the camel was very tender. Also, only add half the salt, and brown the camel in 47 gallons of olive oil before adding it to the pot.
funny guy
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