Stuffed Camel

Directions

1. 1
   Be sure to use a fresh camel, the frozen variety has a gamey taste.
2. 2
   Most experts say the one-hump camel is far tastier than the two-humper.
3. 3
   Skin and clean the camel and lamb; pluck the chickens.
4. 4
   Boil up the rice.
5. 5
   Shell the nuts and seeds; fry them brown and mix them with the rice.
6. 6
   Hard-boil your eggs, peel 'em, chop 'em and throw 'em in.
7. 7
   Next, stuff the chickens with this mixture, then stuff the lamb with the chickens.
8. 8
   (If company's coming, you might want to add a half-dozen or so more chickens.) Stuff the camel with the lamb that's been stuffed with the stuffed chickens.
9. 9
   Add salt and pepper.
10. 10
    Bake at 350° until brown.
11. 11
    (Oven too small, try the clothes dryer!)
12. 12
    When it's done, spread the remaining rice mixture on a rather large platter and place the camel in the middle.
13. 13
    Decorate with a sprig of fresh parsley and serve.
14. 14
    I must admit I haven't tried it yet, as our neighborhood market is fresh out of camels.
15. 15
    So I'll file the recipe and wait until Uncle Arthur opens a Dromy-Dairy.