Camel stew

Recently, a friend reminded me of a letter I sent her when I lived in the Arabian Peninsula. It included this:

I found this recipe for camel stew in a local cookbook. It might make a useful stand-by.
Ingredients:
One whole camel,
2 rabbits (optional),
Salt and pepper to taste.

Method:
1) Cut the camel into bite sized peices - this takes approximately 2 months.
2) Cook over a kerosene fire for about 4 weeks at 405 degrees.
NB: if more guests arrive, 2 more rabbits may be added. Do this only if necessary as most people can't stand more than 4 hares in their soup.

Serves 420 people or 2 small tribes.

Dietry information
fat - yes.
carbohydrate - definitely
Fibre - depends on what the camel has been eating
Calories - enough to keep you going for a very long time."