Found this one while trolling through an American Boy Scout Dutch Oven Recipe Collection. Thought it may be something unique for one of your get togethers in central Aus. Needless to say, i am yet to try it for the reason noted
Genuine Australian Camel Stew
NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P's in Camp.
3 Medium sized Camels
1 ton salt
500 bushels Potatoes
1 ton pepper
200 bushels carrots
3000 sprigs parsley
2 small rabbits
1000 gallons of brown gravy.
Cut camels into bite sized pieces, cube vegetables. Place meat into pan and cover with 1000 gallons of brown gravy. Simmer slowly for 4 weeks. Garnish with Parsley, Should serve 3800 people. If more are expected add 2 rabbits.
I haven't tried this recipe as I have been having trouble obtaining the camels but you may have better luck.
GaryKelly said
08:35 PM May 30, 2013
The local fruit and veg shop has run outta parsley. What should I do?
chaslib said
11:47 PM May 30, 2013
Gee, Gary, Thats a bummer! just try anything that looks green in your local environs, Lets not let colour prevent the reinvention of this culiniary delight. I have it on good authority that any and all forms of local vegetation were acceptable alternatives to the parsley in this recipe.
According to the local Historical Society, this recipe was hatched back in the 60''s, at the inaugural gathering of the Mastercooks of the Order of the Dutch Oven. According to their Constitution, tabled at that time, it was agreed that any suitable alternative seasonings could be used. While researching the recipe at this historical site with some of the original members of the Order, they told me that the gathering back in the 60's was the forerunner for the world wide phenonomon known simply today as MASTERCHEF.
So, for all you would be members of the MODO, the bar is raised rather high!!!
Found this one while trolling through an American Boy Scout Dutch Oven Recipe Collection. Thought it may be something unique for one of your get togethers in central Aus. Needless to say, i am yet to try it for the reason noted
Genuine Australian Camel Stew
NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P's in Camp.
3 Medium sized Camels
1 ton salt
500 bushels Potatoes
1 ton pepper
200 bushels carrots
3000 sprigs parsley
2 small rabbits
1000 gallons of brown gravy.
Cut camels into bite sized pieces, cube vegetables. Place meat into pan and cover with 1000 gallons of brown gravy. Simmer slowly for 4 weeks. Garnish with Parsley, Should serve 3800 people. If more are expected add 2 rabbits.
I haven't tried this recipe as I have been having trouble obtaining the camels but you may have better luck.
Gee, Gary, Thats a bummer! just try anything that looks green in your local environs, Lets not let colour prevent the reinvention of this culiniary delight. I have it on good authority that any and all forms of local vegetation were acceptable alternatives to the parsley in this recipe.
According to the local Historical Society, this recipe was hatched back in the 60''s, at the inaugural gathering of the Mastercooks of the Order of the Dutch Oven. According to their Constitution, tabled at that time, it was agreed that any suitable alternative seasonings could be used. While researching the recipe at this historical site with some of the original members of the Order, they told me that the gathering back in the 60's was the forerunner for the world wide phenonomon known simply today as MASTERCHEF.
So, for all you would be members of the MODO, the bar is raised rather high!!!
lol
cheers
Libby
(sorry could not resist) .......