1 lg. soup bone
1 1/2 lb. chuck roast
1 stewing hen
1/2 lb. salt pork
1 bay leaf
5 black peppercorns
1 tbsp. garlic salt

Cover with water and simmer 6-7 hours. Refrigerate overnight. Remove fat. Remove skin, bones from chicken and the salt pork. 2 lg. onions, sliced 5-6 carrots 5 stalks celery, sliced 1 tbsp. salt 1/2 tsp. Worcestershire sauce