The wind was in his face...

Unthor

Troll Stew

First kill a troll, make sure that this is done before daylight as the meat is unsavageable after sunrise.

Dressed out they will give you about 1500 pounds of meat, discard the intestines, brain, and tongue.  Troll brains are not particularly nourishing, and their tongues are particularly foul tasting.  Avoid meat from the gluteus maximus as it tends to be rather tough from trolls' practice of sitting on stones.

Debone the meat and then cut it into smaller pieces.  Set the bones aside for wagon axels and door pins.

Boil the meat for 17 hours in a large kettle: Iron is preferred, but a copper kettle will do in a pinch.

Drain the pot and sauté 20 pounds of diced celery, garlic and onions until soft and transparent.

Deglaze with two bottles of red wine.

Return the troll meat, and add enough chicken broth to cover the mixture.  Bring to low boil.

Add carrots, taters, barley, turnips and green beans.  Salt and Pepper to taste.  Allow the stew to cook on a low slow boil over night.

Serves 500 Hobbits, 1,000 Dwarves, 2,000 Big People.  Elves won't touch this stuff.