I recently came across this photo of an interesting recipe in preparing "Stuffed Camel"...
Stuffed Camel 1 whole camel, medium size 1 whole lamb, large size 20 whole chickens, medium size 60 eggs 12 kilos rice 2 kilos pine nuts 2 kilos almonds 1 kilo pistachio nuts 110 gallons water 5 tbsps. black pepper Salt to taste
Skin, trim, and clean the camel, lamb, and chickens, and boil until tender. (Be sure the pot is large enough.) Cook rice until fluffed. Fry nuts until brown, and mix with rice. Hard-boil the eggs and peel them. Stuff the chickens with eggs and rice. Stuff the lamb with 5 of the chickens and some rice. Stuff the camel with the lamb and more rice. Broil in large oven until brown. Spread the remaining mixed rice on a large tray and place the camel on top. Place the remaining stuffed chickens around the camel. Decorate rice with boiled eggs and nuts. And don't worry if there are more guests than expected - the recipe serves 80 to 100.
Deputy Ruth E. Buntrock, FIC, Gaastra, Mich.
Now I am not here to debate if this is an actual dish or not. The practice of engastration has been well documented. In some digging the above recipe did appear in a publication with some slight differences and credited to a different person.
International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8) - Shararazod Eboli, Home Economist, Dammam, Saudi Arabia
Both these recipes appear to be poking fun at the practice as there are clear jokes in both citings.
What I am interested in is the source of the first picture. Is there a cookbook out there compiled from law enforcement officers and this "Deputy Ruth E. Buntrock" was just having a little fun?
