Elephant Stew

Elephant Stew
Submitted by:
Dorothy Huber-Copied by M. Phelps

INGREDIENTS:
1 elephant (medium size)
Salt, pepper
Brown gravy (enough to cover elephant)

DIRECTIONS:
Cut elephant into bite size pieces. This should take about 2 months. Add brown gravy and boil over fire about 4 weeks at 465 degrees.

This will serve 3,800 people If more are expected, 2 rabbits may be added, but do this only if necessary as most people don’t like to find hare in their stew.


Kathryn Dodds Lutz was a Sixth Generation Descendant of Nicholas Beery. She has this highlight in The Beery Family History:

Wallace Fizgerald Beery, famous movie actor, born April 1, 1886, Kansas City, Mo; Nicknamed Jumbo by childhood playmates: His brother William found him work as an elephant tender with Ringling Bros. circus and later he went to the Forepaugh-Sells circus with William: Wally rose to be “bull man” in charge of all elephants and developed the trick of teaching elephants to stay in line in parades by holding trunk-to-tail.


Grandma has been collecting elephants for many years. She always said her ancestors training the elephants inspired her collection. Or maybe it was her political view.
Family and friends have given elephants for her birthday, Christmas, Mother’s Day or just because she needed more elephants. Grandma proudly displayed the collection in her Elephant Barn.

We always will think of our mother, grandma or friend whenever we see an elephant.