1 elephant
3 cloves garlic
2 bushel carrots
2 bushel onions
1 bushel green peppers
2 bushels ripe tomatoes
1 (16 oz.) box macaroni
1 gallon oil
2 (16 oz.) cans peas
Lots of gravy
222 potatoes
2 rutabagas
16 parsnips
2 c. celery
Salt and pepper to taste
1/4 tsp. oregano
1 lg. bay leaf

Cut the elephant into small pieces. Save the trunk to store stuff in. Brown meat in the oil and garlic in a very large skillet. Chop all the vegetables. Do not use more than two rutabagas as it can ruin the taste. Combine elephant meat and vegetables in a very large kettle and cover with gravy to cover. Add seasonings. Cook over a very hot fire (462 degrees) for 4 days, stirring every 15 minutes to prevent burning. A rowboat oar works well for this. Last half hour of cooking add the macaroni. Will serve 3965 people. If more people have arrived for dinner, two rabbits cut into pieces may be added. Don't tell anyone you have added the rabbits to the stew as most people do not like HARE in their stew. Remove bay leaf just before serving.