4 pounds mutton
3 pound chicken
5 pounds potatoes, peeled and diced
¾ pound cabbage, ground or chopped fine
¾ pound onions, ground or chopped fine
2 15oz. cans corn (we like shoepeg corn) or 2 cups fresh corn
¾ cup ketchup
juice of 1 lemon (about 3 tablespoons)
2½ tablespoons salt
2 tablespoons black pepper
½ cup Worcestershire sauce
¾ cup distilled white vinegar
3 10.75oz. cans tomato puree
1 teaspoon Cayenne pepper (more if you like)
Boil the mutton in enough water to cover. Cook until tender, 2 to 3 hours. Throw out the stock and bones and chop the cooked mutton fine and set aside. Boil the chicken in 2 gallons of water in a large kettle until tender. Remove the chicken and add potatoes, cabbage, onions, corn, ketchup and 1 gallon of water to the chicken stock. Bring to a boil.
Meanwhile, chop chicken meat and discard the bones and skin. When the potatoes are tender, add the chicken, mutton, lemon juice, salt, black pepper, Worcestershire sauce, vinegar, tomato puree and cayenne. Let this simmer for 2 hours or longer, stirring occasionally as it thickens.
Yield: 3 gallons
Note: Some area cooks add dried lima beans, tomatoes, and a little boiled shredded beef or wild game.