Ingredients
15,000 lbs. chopped elephant meat (1 young elephant, trimmed and deboned)
1 heaping truckload of onion, chopped (about 7500 Cups.)
3750 lbs wide egg noodles
5625 gallons water
10,000 carrots, chopped
10 large cracked soup bones (from the tail)
1 firkin dried basil leaves, crushed
20,000 med. cloves garlic, crushed
7,500 tsp. salt
42 cups pepper
60,000 portabella mushrooms diced
20 bottles dry red wine, if desired
50 lbs. snipped parsley
Preparation
Cook and stir meat and onion in very large Dutch oven until elephant is brown; drain. Stir in sauce mix, water, basil, garlic, salt and pepper. Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring occasionally, 10 days; stir in noodles, mushrooms, carrots and wine. Cover and cook 10 hours longer; stir in parsley.
