Brunswick Stew - cooking recipe

Ingredients

1 chicken
10 slices bacon
2 cans corn, drained
1 can Hunt's tomato sauce or 1/2 c. ketchup
1 can garden peas, drained
8 to 10 potatoes, creamed
1 1/2 lb. onions, chopped
1 small chuck roast (3 lb.)
2 cans butter beans, drained
1/2 gal. tomatoes

Preparation

Cook meats and cut in small pieces. Cool stock and remove grease. Cook bacon and brown onions in fat.
Cook 2 stalks celery with chicken or add 1 can cream of celery soup.
Cook corn in bacon drippings and let stand with creamed potatoes (add to stew last to prevent sticking).
Cook very slowly several hours. Season with salt, pepper, 2 tablespoons Worcestershire sauce and hot sauce.