Camp Stew - cooking recipe

Ingredients

1 fryer or small hen
2 lb. stew beef
2 lb. pork chops
4 (16 oz.) cans tomatoes
2 (16 oz.) cans corn (whole kernel)
5 lb. Irish potatoes
3 lb. onions
1 (32 oz.) bottle ketchup
1 tsp. Tabasco sauce
1 tsp. black pepper
2 Tbsp. Worcestershire sauce
1 Tbsp. sugar
juice of 1 lemon
2 Tbsp. salt or to taste

Preparation

Cook all meat together.
A pressure cooker may be used.
Cook until meat is tender and falls apart; cool.
Take out bones; set aside, retaining all broth.
Chop potatoes and onions into 1-inch cubes.
Cook potatoes, onions and whole kernel corn together until tender in large boiler, using enough water to cover contents and prevent scorching.
Add boned meat and 2 quarts broth from meat into Irish potatoes, onions and corn.
A large canner or large pressure cooker bottom will be needed to cook contents.
Add all seasonings.
Cook on low for 2 hours.
Thicken with 6 slices of bread, if needed.
Makes about 10 to 12 quarts.
Stir this mixture often while cooking to prevent scorching.