Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        PART ONE:
   1                    5 pound hen
   1      pound         beef stew meat
   1      pound         veal stew meat
   4      large         beef or knuckle bones
                        celery
                        onions
                        carrots
                        parsley
  10      ounces        tomato puree
   4      quarts        water
   1                    red pepper pod
     1/4  cup           salt
   1      tablespoon    lemon juice
   1      tablespoon    Worcestershire sauce
   1      tablespoon    sugar
   1 1/2  teaspoons     coarse black pepper
     1/2  teaspoon      cayenne
                        PART TWO:
   6                    onions -- finely chopped
   2                    green peppers -- finely chopped
   1      medium        turnip -- finely diced
  10                    tomatoes -- peeled and chopped
   2      cups          fresh butter beans -- shelled
   2      cups          celery -- thinly sliced
   2      cups          cabbage -- finely chopped
   2      cups          fresh okra -- sliced
   2      cups          fresh corn (six ears, husked)
     1/2                unpeeled lemon -- seeded

Preparation:

If you make this in 2 parts, on successive days, it is not such a chore. Put all ingredients from part one in a roaster, bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain. Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate. The following day lift off half of the fat, add all the vegetables except corn and okra and cook another hour or until thick. Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching. Cook, uncovered, at 300F for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to insure against scorching. Serve in mugs and sprinkle with chopped fresh parsley.