Brunswick Stew

• 1 large baking hen (2 lb.)
• 2 lb. top sirloin of beef, chopped
• 2 lb. pork tenderloin
• 2 lb. onions, chopped
• 2 qt. tomatoes
• 2 qt. lima beans
• 2 lb. potatoes, sliced
• 2 qt. corn
• salt, pepper and red pepper to taste
• 1 small bottle catsup
• 1 (8 oz.) can tomato paste
• 1/2 lb. butter
• 3 heads cabbage (this is to be added last)

1. In a 5-gallon pot, put all meat and onions together.
2. Cook about 6 hours or until meat separates from bone.
3. Remove bones from pot and add lima beans and tomatoes.
4. Cook potatoes separately and mash.
5. Add potatoes and corn to stew about an hour before serving, then season with salt, pepper, sugar, catsup, tomato paste and butter.
6. Be sure to stir frequently, especially toward the last part of cooking.

baking hen, beef, pork tenderloin, onions, tomatoes, lima beans, potatoes, corn, salt, catsup, tomato paste, butter, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434748 (may not work)