Stuffed Camel - cooking recipe

Ingredients

1 whole camel (medium size)
1 whole lamb (large size)
20 whole chickens (medium size)
60 eggs
26 lb. rice
4 lb. pine nuts
4 lb. almonds
2 lb. pistachios
oil
5 lb. black pepper
salt to taste

Preparation

Skin, clean and trim camel, lamb and chickens.
Cook each in water until tender.
Meanwhile, hard-cook and peel the eggs.
Cook rice until fluffy.
Fry nuts in oil until brown and mix with rice. Stuff the chickens with half the eggs and rice mixture.
Stuff the lamb with the 5 chickens and more rice mixture.
Stuff the camel with the lamb and more rice mixture.
Broil camel in large oven or near a gas flame until brown.
Spread the remaining rice on a serving tray and place camel on top.
Place chickens around camel.
Decorate with remaining eggs.
Serves 200.