Brunswick Stew For Fifty

• 11 lb. top sirloin
• 12 lb. chicken
• 12 lb. pork loin
• 1 gal. tomatoes
• 1 gal. whole kernel corn
• 6 medium onions, chopped
• 1 c. sugar
• 2 Tbsp. red pepper
• 1/2 c. salt
• 4 large potatoes, chopped
• 1/2 gal. chicken broth
• 1 gal. beef broth
• 4 (15 oz.) cans tomato sauce
• 1/2 bottle Worcestershire
• 2 (32 oz.) bottles catsup

1. Cook and grind all the meats.
2. Place in a large container (washpot is excellent).
3. Add all other ingredients except Worcestershire and sugar.
4. Cook slowly, stirring often, for not less than 2 hours.
5. Add sugar and Worcestershire the last 30 minutes of cooking time.
6. Can be cut down for less servings.
7. When boiling the meats (chicken and beef), be sure to save the broth for the stew.

sirloin, chicken, pork loin, tomatoes, whole kernel corn, onions, sugar, red pepper, salt, potatoes, chicken broth, beef broth, tomato sauce, worcestershire, bottles catsup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=575422 (may not work)