Ingredient Conundrum

I was thinking of making this recipe this weekend, but was having some trouble finding some of the ingredients. My dad worked for the International Civil Aviation Organisation on Sherbrooke in the 70s and 80s (right opposite McGill) and it seems they put out a book of recipes, called “The Flying Gourmet.” It’s not much — made by toiling employees and bound by a copy-store ring binder, but I thought you might help me find some of these ingredients. Maybe at Jean-Talon or Atwater Market.

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 (de-shelled)
110 gallons water
5 lbs. black pepper (or to taste)
2 lbs kosher salt (or to taste)

Method:

Skin, clean and trim the camel, lamb and chickens. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil and peel the eggs. Stuff the chickens with half the eggs and rice/nut mixture. Stuff the lamb with five chickens and some more rice mixture. Stuff the camel with the lamb and more rice. Broil in a large oven or near a gas flame until brown. Spread the remaining rice/nut mixture on a tray and place the camel on top. Place remaining stuffed chickens around the camel. Decorate with boiled eggs and nuts. Serves a friendly crowd of 200. You’d better make two, so your guests won’t fight over the hump.