Stuffed Camel - cooking recipe

Ingredients

1 medium camel
2 kilos almonds
60 eggs
5 Tbsp. black pepper
20 medium chickens
110 gal. water
2 kilos pine nuts
salt to taste
12 kilos rice
1 large lamb
1 kilo pistachio nuts

Preparation

Skin, trim and clean the camel, lamb and chickens.
Boil until tender.
Cook rice.
Fry nuts until brown; mix with rice. Hard-boil and peel eggs.
Stuff chickens with eggs and rice. Stuff camel with lamb and rice.
Boil in a large enough (this is important) oven until brown.
Spread the remaining mixed rice on a large tray; place camel on with eggs and nuts.
Serves 80 to 100 people.
Isn't that better than that T.V. dinner?