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Tuesday, March 30, 2010


Printed from COOKS.COM

□ 1 med. sized hippo
□ 1 ton salt
□ Pepper to taste
□ 500 bushels potatoes
□ 1000 gals. brown gravy
□ 200 bushels carrots
□ 400 sprigs parsley
□ 2 sm. rabbits (optional)

Cut hippo meat into bite sized pieces. This will take about 2 months. Cut vegetables into cubes (another 2 months). Place meat into large pan and cover with gravy. Simmer for 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. A steam shovel is useful for this. Simmer slowly for 4 more weeks. Garnish with parsley.

Will serve 2, 700 people. If more are expected, add 2 small rabbits - this is not recommended as very few people like hare in their stew.


Becky said...

Oh I've missed you. WHO will you be serving this to? ;)

Jenny said...

Funny. The ton of salt is to preserve the meat--two months of cutting doesn't bode well for freshness...

Jo Jo said...

My friends in Hutto, Texas, who have the hippo as their mascot, would not be pleased with this recipe. Can it be adapted with a rhino instead? They're so much more unlikable ;-). Missed you!