Brunswick Stew

• 3 large hens
• 4 lb. pork shoulder (center cut)
• 1 1/2 lb. stew beef
• 4 cans white cream-style corn
• 3 large cans tomatoes or 1/2 gal.
• 1 can English peas
• 5 lb. Irish potatoes, diced
• 2 lb. cabbage, chopped
• 2 lb. onions, chopped
• 1/2 lb. rice
• 4 boxes elbow macaroni
• 1 can okra
• 1 c. vinegar
• 1 pt. mustard
• 1 (6 oz.) bottle hot sauce
• 1 lb. butter or oleo
• 4 (14 oz.) bottles catsup
• 4 (5 oz.) bottles Worcestershire sauce
• 2 or 3 lemons (juice)
• salt and pepper to taste

1. Cook stew in a 15 to 20-gallon kettle, stirring constantly while cooking.

hens, pork shoulder, stew beef, white cream, tomatoes, peas, irish potatoes, cabbage, onions, rice, elbow macaroni, okra, vinegar, mustard, hot sauce, butter, bottles catsup, worcestershire sauce, lemons, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745803 (may not work)