Old - Fashioned Brunswick Stew ***

6 lb. hen                    24 oz. bottle, ketchup
7 lb.pork Boston butt        1 1/2 oz Tabasco sauce
2 lb. onions,chopped         10 oz. bottle, Worcestershire sauce
5 lb. potatoes, diced        1/2 c. vinegar
4 large cans tomatoes        1 tbsp. sugar
4 large cans cream corn      1 1/2 sticks butter
3/4 of 1 oz. can black pepper
3 lemons, cut in half        salt to taste

Boil meat until tender; let cool or cook day before. Chop up meat (do not grind). Cook onions and potatoes in liquid meat was cooked in until tender. Into a 5 gallon container put meat,cooked onions and potatoes, including the liquid. Add remaining liquid meat was cooked in and all other ingredients. cook slow and stir constantly to prevent sticking. After 1 hour remove lemon halves. Continue cooking until desired thickness and flavor you prefer. Takes approximately 3 hours.
Makes 5 gallons, serves approximately 75.
Kerry Knowles
***Really Great