Brunswick Stew - cooking recipe

Ingredients

3 large hens
4 lb. pork shoulder (center cut)
1 1/2 lb. stew beef
4 cans white cream-style corn
3 large cans tomatoes or 1/2 gal.
1 can English peas
5 lb. Irish potatoes, diced
2 lb. cabbage, chopped
2 lb. onions, chopped
1/2 lb. rice
4 boxes elbow macaroni
1 can okra
1 c. vinegar
1 pt. mustard
1 (6 oz.) bottle hot sauce
1 lb. butter or oleo
4 (14 oz.) bottles catsup
4 (5 oz.) bottles Worcestershire sauce
2 or 3 lemons (juice)
salt and pepper to taste

Preparation

Cook stew in a 15 to 20-gallon kettle, stirring constantly while cooking.