Razorback Burgoo - cooking recipe

Ingredients

1 (3 lb.) broiler fryer
1 lb. boneless beef, cut into 1-inch cubes
1 lb. boneless veal, cut into 1-inch cubes
1 gal. water
3 medium potatoes, peeled and chopped
3 medium carrots, peeled and cubed
1 large green pepper, chopped
1 large onion, chopped
1 c. frozen okra, cut
1 c. shredded cabbage
1 c. whole kernel corn
1 c. frozen lima beans
1 c. finely chopped celery
1 c. fresh parsley
1 hot red pepper
2 c. tomato juice
2 Tbsp. salt
1 tsp. pepper
1 to 1 1/2 tsp. hot sauce

Preparation

Combine first 4 ingredients in large Dutch oven.
Bring to boil; cover and reduce heat.
Simmer 2 hours or until meat is tender.
Remove meat from broth; cool.
Skin, bone and chop chicken.
Skim off and discard fat from broth.
Measure broth and return 3 quarts to Dutch oven.
Add chopped meats and remaining ingredients.
Bring to boil; reduce heat.
Simmer, uncovered 4 hours, stirring frequently.
Add additional broth or water if necessary.
Remove red pepper.
Double for after the game.