2 lbs. lean beef
1 med. size stewing chicken
1 lb. veal
4 qt. water
2 c. chopped okra
2 green peppers, chopped
1 sm. red pepper
1 qt. tomatoes
1 garlic clove, mashed
6 ears corn, cut off cobs
2 c. diced raw potatoes
2 c. onions, diced
3 lg. carrots, diced
1 c. minced fresh parsley
1 bunch celery, chopped (with leaves)
3 c. dry sherry
Salt & pepper to taste

Boil beef, chicken and veal in water until tender. Remove meat from bones and replace meat in pot. Add other ingredients except sherry and cook over slow heat for 2 hours. The mixture should be very thick. Stir it up from the bottom occasionally. Before serving, add sherry and stir well. Serves 12.