Dr. Taylor'S Father'S Brunswick Stew

• 3 hens (large and fat)
• 8 lb. beef
• 8 lb. veal
• 8 lb. pork
• 8 lb. onions
• 8 lb. Irish potatoes
• 8 qt. small butter beans
• 8 qt. cream-style corn
• 8 qt. tomatoes
• 4 cans tomato paste
• 4 bottles catsup
• 2 lb. butter
• 1/2 c. salt
• 1 c. sugar
• pepper to taste
• 1/4 c. crushed red pepper

1. Put all meats and onions on about 9:00 A.M. in enough water to cover.
2. Boil good, until meat leaves bones of chicken, then take out all meat with strainer and get bones out, then put back in water.
3. Add butter beans, tomatoes and 1/4 cup of crushed red pepper.
4. Boil until around 4 or 5 o'clock.
5. Cream potatoes in house and add to stew along with corn, 1/2 cup salt, a little black pepper and 1 cup sugar.
6. Add 2 pounds butter, tomato paste and catsup.
7. If not enough salt, add to taste.
8. Keep stirring to keep from sticking.
9. Cook in large iron pot.

hens, beef, veal, pork, onions, irish potatoes, butter, creamstyle corn, tomatoes, tomato paste, catsup, butter, salt, sugar, pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045865 (may not work)