Stuffed Camel

Be sure to use a fresh camel, the frozen variety has a gamey taste.

Most experts say the one-hump camel is far tastier than the two-humper.

Skin and clean the camel and lamb; pluck the chickens.

Boil up the rice.

Shell the nuts and seeds; fry them brown and mix them with the rice.

Hard-boil your eggs, peel 'em, chop 'em and throw 'em in.

Next, stuff the chickens with this mixture, then stuff the lamb with the chickens.

(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.

Add salt and pepper.

Bake at 350° until brown.

(Oven too small, try the clothes dryer!)

When it's done, spread the remaining rice mixture on a rather large platter and place the camel in the middle.

Decorate with a sprig of fresh parsley and serve.

I must admit I haven't tried it yet, as our neighborhood market is fresh out of camels.

So I'll file the recipe and wait until Uncle Arthur opens a Dromy-Dairy.