Brunswick Stew - cooking recipe

Ingredients

2 lb. roast beef
1 small fryer
1 1/2 lb. pork shoulder
3 c. chopped Irish potatoes
1 1/2 c. chopped onion
1 c. chopped white cabbage
2 (No. 303) cans tomatoes
1 can cream-style corn
2 c. ketchup
1 c. Carnation milk
2 sticks butter
5 tsp. salt
4 Tbsp. black pepper
4 Tbsp. vinegar
2 c. hot water
dash of Tabasco sauce

Preparation

Put beef, chicken and pork in a pot covered with water.
Cook at slow boil until meat slides off bone.
Take meat up.
Save broth and remove the bones.
Run through a meat chopper or cut up in fine pieces.
Add 2 cups of water (hot) to broth and bring to a slow boil.
Add potatoes, cabbage and onion.
Cook 20 minutes. Stirring with a wooden fork, add corn, ketchup and tomatoes and cook for 10 minutes.
Add 2 teaspoons salt; add meat slowly, stirring.
Add pepper, vinegar and remaining salt.
Cook 10 minutes longer.
Add butter and milk last and pour milk slowly.