This recipe is from "Carolina Cuisine"(1969) by the Junior Assembly of Anderson, SC 1 pound roast beef 1/2 small fryer, no gibets 3/4 pound pork shoulder 1 1/2 cups irish potatoes 3/4 cup white onions 1/2 cups tomatoes 1/2 cup cream style corn 1 cup catsup 1/2 cup evaporated milk 1 stick butter 2 1/2 tablespoon black pepper 2 tablepsoons vinegar 1 cup hot water Cook beef, chicken and pork covered with water until meat will slide from bone. Remove meat, saving broth. Remove bones and run meat through food chopper. Add 1 cup hot water to broth and bring to a slow boil; add chopped potatoes, chopped cabage and chopped onions and cook for 20 minutes, stirring with wooden spoon. Add corn, catsup, tomatoes and cook for 10 minutes longer. Then add 1 teaspoon salt and meat. Stir slowly adding pepper, vinegar and remaining salt and cook 10 minutes longer. Add butter and milk last, pouring milk slowly. Serve hot. Yields 1 gallon. Mrs. Jack Cobb |
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