5 lbs. boneless stew beef
2 1/2 lbs. lean pork (not salt pork)
2 qts. water (enough water to slightly cover meat)
1/2 doz. lg. onions
2 sticks butter
Salt and pepper to taste

Cook pork and beef separately until done. Pour liquid off beef and pick out fat and tear beef apart. Discard fat. Take fat out of pork and tear apart. Discard fat. Mix liquid from pork with meat and cook about 2 hours. Keep meat covered well with water. Let meat chill in refrigerator until liquid turns to solid on top. This solid is fat, remove from meat. Add sliced onions to meat and continue to cook on medium heat until onions disappear. Stir occasionally. Add 2 sticks of butter and black pepper and salt to taste. Let meat cook slow, about 30 minutes. Ready to serve.