Barbecue Sauce No. 2(No. P-16) - cooking recipe

Ingredients

9 3/4 lb. (5 qt.) tomato puree
3 lb. 7 oz. (1 1/2 qt.) catsup
1 1/2 gal. (6 qt.) water
1 pt. vinegar
2 oz. (4 Tbsp.) Worcestershire sauce
8 oz. (1 measuring c.) bacon fat
2 lb. (1 qt.) onions, ground
2 oz. (8 Tbsp.) brown sugar
4 oz. (1 measuring c.) prepared mustard
salt to taste
black pepper to taste
red pepper to taste

Preparation

Combine all ingredients.
Bring to a boil.
Reduce heat and let simmer about 2 hours, stirring frequently, until sauce begins to thicken.
Add meat, which is about 1/2-cooked, to sauce at this point and simmer until meat is done.
Yields 2 1/2 gallons.