Stuffed Camel

Stuffed Camel

1 Medium Camel
110 gal. water
2 kilos almonds
2 kg. pine nuts
5 doz. eggs
Salt to taste
5 tbsp. pepper
12 kg. rice
20 chickens
1 large lamb

Hard boil and peel eggs. Stuff chickens with eggs and rice; stuff the lamb with 5 chickens and some rice; stuff the camel with lamb and rice. Broil at 350 degrees in a large enough (this is important) oven until brown. Spread the remaining mixed rice on a large tray and place camel on top. Place remaining chickens around camel. Decorate rice with eggs and nuts.

Serves 80-100 people.

But what does one do with a leftover hump?