Brunswick Stew - cooking recipe

Ingredients

1 (6 lb.) hen
1 (5 or 6 lb.) Boston butt or pork roast
1 (32 oz.) bottle catsup
1/2 bottle Worcestershire sauce
5 cans tomatoes
5 cans corn (white, creamed)
1 lemon, cut in half
hot sauce to taste
2 to 3 c. stock

Preparation

Cook meat until it falls off bone.
Let cool; pick meat into small pieces.
Add\tmeat,
tomatoes,
corn,
catsup,
hot sauce, Worcestershire sauce
and
lemon.
Add these seasonings to taste according to the
way
you like.
Let cook slowly for it burns easily.
Stir often.
This\tmakes
a
lot.\tIt can be frozen to be used
later.
When preparing meat, remove as much fat as possible. Save stock, can be used later.