Elephant Soup - Recipe

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ELEPHANT SOUP
1 elephant Salt and pepper 2 rabbits (optional) Cut elephant into bite-size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for 4 weeks at 465 degrees. This will serve 3, 800 people. If more are expected, 2 rabbits may be added, but do this only if necessary as most people do not like to find a hare in their soup.

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Elephant Soup

· Jan 14 · #119115

Simba (Texas) says:

I find that if you cook your elephant low and slow at 300°F for 5 weeks 3 days 11 hours 37 minutes and 46 seconds not only is it good and fall off of the bone tender, but it will taste just like zebra. Yum!

· Feb 15 · #137935

Alberto Mongolini (Washington) says:

I find it helpful to first boil the elephant with equal parts liquid smoke and saber toothed crotch cricket broth, plus a healthy dose of foil hat rub and blue waffle extract. If you still find the concoction rather bland, add a bagful of mesquite roasted guinea pigs for a little extra kick.

· May 16 · #155459

Ola (United Kingdom) says:

I also know that if you take the elephant to hell for a few weeks it comes out grilled.

· Jan 4 · #183636

DeeJay (North Carolina) says:

I like to put the elephant on a peanut only diet for sixty prior to cooking. This is not recommended for people who are allergic to elephant.

· Sep 6 · #188582

Jimmy (North Carolina) says:

A butcher has a sign saying "Rabbit Sausage". A prospective customer asks "Are they made of 100% rabbit?". The butcher replies "No, 50% rabbit, 50% donkey." The customer asks "You mean a pound of donkey for each pound of rabbit?". The butcher says "No, one rabbit, one donkey."

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