This is my father’s recipe. I measured my pot and found I could only make 1/3 of it. Everything is optional. Feel free to omit, add, or substitute. The only things I will always include are tomatoes, onions, the Worcestershire sauce ( Lea & Perrins ), and the lemon.

• 1 Very big pot 17 ½ inches high 16 ½ inches across (this is for the full size recipe)
• Meat from 6 boiled hens
• About 2 ½ gallons chicken stock
• 15 lbs. Spuds, peeled and cut up
• 8 JUMBO onions, chopped
• 10 Bell peppers, chopped
• 6 Lemons
• 12 cans tomatoes
• 12 cans sweet whole grain corn
• 8 cans early June Peas
• 6 cans baby butter beans
• 2 six ounce cans mushrooms
• 32 oz. Catsup
• 32 oz mustard
• 3 ten ounce jars Worcestershire sauce
• 1 t. chopped garlic
• 3 twelve ounce jars chili sauce
• 2 Tablespoons salt
• 2 Tablespoons black pepper

My Father cooked it in this huge pot outside over a propane burner. The stirring utensil was an ax handle. After it starts cooking, the stew had to be stirred frequently to keep it from sticking and burning. It takes several hours for it to cook.

I cooked it on my electric stove and stirred with a big wooden spoon. It did not stick as much as my Father’s. I also used frozen veggies.

The original recipe called for the meat from a hog’s head. That was gory.