The Fearrington House Cookbook

 

3 lbs. beef, cut for stewing

3 lbs. pork, cut for stewing

1 hen, 4-5 lbs., cut up

½ tsp. salt, freshly ground black pepper

4 cups canned tomatoes

2 cups fresh corn

1 quart butter beans (lima beans), shelled

2 lbs. fresh or frozen okra, sliced

2 large onions, chopped

15 medium-size white potatoes, peeled and chopped

 

  1. Place the beef, pork, and chicken in a large kettle or Dutch oven with just enough water to cover, and bring to a boil.  Cover and simmer gently about 2 hours until tender.
  2. Cool.  Remove bone and skin from the chicken, and return the chicken meat to the broth.  Skim the fat from the top.
  3. Add remaining ingredients (including more water if necessary) and simmer until meat cooks to shreds.  Taste for seasoning.

 

25-30 portions