1 lg. hen
2 lb. boneless stew beef
1 sm. pork loin roast
3 (16 oz.) cans tomatoes
2 lg. finely chopped
2 sticks butter
Salt and red pepper to taste
1 c. Worcestershire sauce
2 c. catsup
1 (28 oz.) can cream corn

Place hen, stew beef, and loin roast in 4 gallons container with salted water and boil slowly until tender. Remove meat from bones. Grind meat, keeping chicken separate. Place ground beef and pork in broth. Add tomatoes, chopped onions, butter, salt, pepper, 1 cup Worcestershire sauce, and catsup. Cook until tomatoes disappear. Add chicken and corn. Cook for 15 minutes more over low heat. Stir often. Flavor improves second day.