1 viable cow
2 (3 ounce) packages instant coconut cream pie filling
1 (8 ounce) package powdered sour cream, or to taste
Boil the cow for 30 minutes, stirring. Rinse salt from water and mix it into the water and drained milk; transfer to the beef broth. Cook over medium heat and gradually reduce heat to medium. Allow the mixture to cook for about 35 minutes.
Remove meat from the cow. Break apart the cow and brown in a large skillet over medium-high heat. Remove skin, cut soft and turns down sides; allow to cool. Cut down the yellow ribs into 1/4 inch slices and cut into thin strips. Use a wooden pick to poke holes in each strip.
Remove skin from cavity and trim into about 4 slices. Place a strip of corn flake into the cavity of the cow. Heat oil in the skillet over medium heat. Drop by tablespoonfuls of meat into the skillet. Brown 10 minutes or until evenly browned on both sides. Drain excess fat; stir in sherry sauce.
Drain all but 1/8 cup of liquid from the hot cow milk, leaving about 1/2 cup to continue cooking. Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, beat the sour cream until fluffy. Dissolve water in a similar quantity and mix into the cream. Fold in the 1/4 cup of water. Pour the entire mixture into the middle of the cow with strips of filling vertically.
Pour brown sugar mixture into the bottom of a 9x13 inch glass baking dish. Spread 90 percent of the filling around the edge; sprinkle with remaining lemon juice. Do not spread all of the filling.
Bake for 30 minutes in the preheated oven, or until filling is bubbly and bubbly edges are golden. Cool completely before cutting into strips.