Brunswick Stew

• 2 lb. roast beef
• 1 small fryer
• 1 1/2 lb. pork shoulder
• 3 c. chopped Irish potatoes
• 1 1/2 c. chopped onion
• 1 c. chopped white cabbage
• 2 (No. 303) cans tomatoes
• 1 can cream-style corn
• 2 c. ketchup
• 1 c. Carnation milk
• 2 sticks butter
• 5 tsp. salt
• 4 Tbsp. black pepper
• 4 Tbsp. vinegar
• 2 c. hot water
• dash of Tabasco sauce

1. Put beef, chicken and pork in a pot covered with water.
2. Cook at slow boil until meat slides off bone.
3. Take meat up.
4. Save broth and remove the bones.
5. Run through a meat chopper or cut up in fine pieces.
6. Add 2 cups of water (hot) to broth and bring to a slow boil.
7. Add potatoes, cabbage and onion.
8. Cook 20 minutes. Stirring with a wooden fork, add corn, ketchup and tomatoes and cook for 10 minutes.
9. Add 2 teaspoons salt; add meat slowly, stirring.
10. Add pepper, vinegar and remaining salt.
11. Cook 10 minutes longer.
12. Add butter and milk last and pour milk slowly.

beef, fryer, pork shoulder, irish potatoes, onion, white cabbage, tomatoes, creamstyle corn, ketchup, carnation milk, butter, salt, black pepper, vinegar, water, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534984 (may not work)