|Hen||5 Pound (1 Bird)|
|Beef/Veal stew meat||2 Pound|
|Beef bones/Veal bones||2 Pound|
|Celery stalk with leaves||1 , cut into 1 inch pieces|
|Carrot||1 , cut into 1 inch pieces|
|Onion||1 Small, quartered|
|Tomato paste||6 Ounce (1 Can)|
|Pepper pod||To Taste|
|Salt||1 1⁄2 Tablespoon|
|Black pepper||2 Teaspoon|
|Red pepper||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Onions||6 , finely chopped|
|Tomatoes||10 , peeled and chopped|
|Turnip||1 , peeled, finely chopped|
|Green peppers||2 , finely chopped|
|Butter bean||2 Cup (32 tbs) (Fresh)|
|Thinly sliced celery||2 Cup (32 tbs)|
|Finely chopped cabbage||2 Cup (32 tbs)|
|Sliced okra||2 Cup (32 tbs) (Fresh)|
|Fresh cut corn||2 Cup (32 tbs)|
Combine first 14 ingredients in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 hour.
Strain meat mixture, reserving meat and liquid; discard vegetables.
Remove bone, skin, and gristle from meat; finely chop meat.
Return meat to liquid, and refrigerate 8 hours.
Remove fat layer on mixture, and add remaining ingredients.
Bring mixture to a boil; reduce heat and simmer, uncovered, 3 hours or to desired consistency, stirring mixture frequently to prevent sticking.