3 med. sized camels
500 bushels potatoes
200 bushels carrots
1 ton salt
1 ton pepper
3000 sprigs parsley
2 sm. rabbits
1000 gallons brown gravy

Cut camels into bite size pieces. This should take about 2 months. Cut vegetables into cubes (another 2 months). Place meat in pan and cover with 1000 gallons of brown gravy. Simmer for 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. Simmer slowly for 4 weeks. Garnish with parsley. Will serve 3800 people. If more are expected, add 2 rabbits.

This recipe was sent by the Editor's brother when he was stationed in Saudi Arabia. She hasn't tried it, as she has had trouble getting the 2 small rabbits.