Camp Stew

• 1 fryer or small hen
• 2 lb. stew beef
• 2 lb. pork chops
• 4 (16 oz.) cans tomatoes
• 2 (16 oz.) cans corn (whole kernel)
• 5 lb. Irish potatoes
• 3 lb. onions
• 1 (32 oz.) bottle ketchup
• 1 tsp. Tabasco sauce
• 1 tsp. black pepper
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. sugar
• juice of 1 lemon
• 2 Tbsp. salt or to taste

1. Cook all meat together.
2. A pressure cooker may be used.
3. Cook until meat is tender and falls apart; cool.
4. Take out bones; set aside, retaining all broth.
5. Chop potatoes and onions into 1-inch cubes.
6. Cook potatoes, onions and whole kernel corn together until tender in large boiler, using enough water to cover contents and prevent scorching.
7. Add boned meat and 2 quarts broth from meat into Irish potatoes, onions and corn.
8. A large canner or large pressure cooker bottom will be needed to cook contents.
9. Add all seasonings.
10. Cook on low for 2 hours.
11. Thicken with 6 slices of bread, if needed.
12. Makes about 10 to 12 quarts.
13. Stir this mixture often while cooking to prevent scorching.

hen, stew beef, pork chops, tomatoes, corn, irish potatoes, onions, ketchup, tabasco sauce, black pepper, worcestershire sauce, sugar, lemon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788195 (may not work)