|Fat stewing chicken||1|
|Veal shanks||2 Pound|
|Cold water||4 Cup (64 tbs)|
|Potatoes||6 , peeled and diced|
|Onions||6 , peeled and diced|
|Whole kernel corn||2 Cup (32 tbs)|
|Carrots||6 , peeled and diced|
|Diced celery||2 Cup (32 tbs)|
|Sliced okra||2 Cup (32 tbs)|
|Lima beans||2 Cup (32 tbs)|
|Chopped green cabbage||2 Cup (32 tbs)|
|Green peppers||2 , diced|
|Hot pepper sauce||1 Dash|
|Steak sauce||1 Dash|
Cover all meat with cold water and bring to boil in a 20-quart stock pot.
Cover, reduce heat, and simmer for 3 to 4 hours, or until meat falls from bones.
Remove meat from bones; discard bones.
Cool meat and dice; return to stock.
Add remaining ingredients.
Simmer until thick, stirring frequently during first part of cooking and almost constantly toward the end.