2 lbs. stew beef or chicken pieces
2 carrots, cut
2 stalks celery, cut
1 leek, cut in half
1/4 sm. cabbage
2 med. potatoes
1 turnip, cut
1/2 onion, sliced
1 tbsp. vinegar
4 qts. water
2 boxes yellow frozen squash

Season meat; boil for about 1 hour or until tender in the 4 quarts of water. Take out the meat (2 quarts of broth should remain, if not add water). Put the vegetables in the broth and let them cook. Reduce the flame. Mash completely the squash.

Brown the meat with 1 oz. of oil and return the meat to the vegetables and broth and let simmer for 15 minutes.