Brunswick Stew#2

Ingredients

1 hen
1 1/2 pounds chuck
1 pound pork backbone
2 quarts water
2 tablespoons salt
1/2 teaspoon black peppercorns
2 tablespoons pepper
1 cup potatoes
1 cup snap beans
1 cup peas
1 1/2 cups onion
2 okra
2 cups baby lima beans
2 cups kernel corn
2 1/2 quarts tomatoes
1 teaspoon coarsely black pepper
3/8 cup butter

Instructions

Put chicken, beef and pork into a very large kettle with the cold water, salt, peppercorns, and red pepper. Cover and cook slowly for 2 hours, or until meat is tender and falling off bones. Remove and discard bones, gristle, fat. Reserve stock. Cut meat into cubes or dice and return to stock. Add all remaining ingredient. Cover and cook slowly for several hours. Check ooccasionally during this cooking time, and if stew is not thickening up satisfactorily, remove lid and let stew continue to simmer uncovered. Makes about 1 1/2 gallons.