4 chickens
10 lbs. beef, boneless, cubed
2 lbs. bacon, diced
4 lbs. onion, finely chopped
1 qt. flour, wheat, sifted
1 1/2 gal. chicken stock
6 lbs. veal, cubed
4 (No. 10) cans (3 1/4 gal.) canned tomatoes
5 1/4 qts. kernel corn, drained
1 1/2 qts. celery, diced

100 portions. Navy recipe.

Cut up chicken in small pieces, simmer until tender.

Cut beef and bacon in cubes and brown together in copper. Add finely chopped onions, stir in flour and allow to brown. Add chicken stock, veal, tomatoes, corn and celery. Cook slowly 3 hours in open pot adding water or stock as required.