Chicago Italian Beef - cooking recipe

Ingredients

5 to 7 lb. round, rump or sirloin roast
2 to 3 c. water
2 to 3 beef bouillon cubes
1 tsp. each: thyme, oregano and marjoram
1 c. chopped green pepper
2 Tbsp. Worcestershire sauce
1 clove fresh garlic

Preparation

Cut 1 medium sized elephant into small bite-sized pieces. Takes about 1 month!
Add enough gravy to cover; salt and pepper and cook over kerosene stove at 465\u00b0 for 4 weeks.
Serves 3800 people.
If more are expected, add 2 rabbits.
However, add rabbits only if necessary because most people do not like \"hare\" in their stew.