Hog'S Head Stew(100 Years Old) - cooking recipe

Ingredients

1 1/2 hogs' heads
2 shoulders or hams of venison
4 chickens
1 peck onions
1 gal. Irish potatoes
5 half gallons each tomatoes, corn, peas and carrots
6 large cans tomato juice
1 pkg. poultry seasoning
bay leaves to taste
5 lb. salt or to taste
Worcestershire sauce to taste
pepper to taste

Preparation

Cook the meat until it comes easily off the bones.
Cool. Remove the meat and grind it up (or run through a food chopper) together with the other ingredients.