Brunswick Stew#2 With Chicken, Beef, & Pork

1 large hen

1 1/2 pounds chuck or round steak

1 pound lean pork backbone

2 quarts cold water

2 tablespoons salt

1/2 teaspoon whole black peppercorns

2 tablespoons dried red pepper

1 cup diced potatoes

1 cup snap beans (fresh)

1 cup peas (fresh)

1 1/2 cups chopped onion

2 cups sliced okra (fresh)

2 cups baby lima beans (fresh)

2 cups fresh whole kernel corn (just cut off cob)

2 1/2 quarts fresh tomatoes

1 teaspoon coarsely ground black pepper

1/3 cup butter

Optional: Tabasco or other red hot pepper sauce -- to taste

Put chicken, beef and pork into a very large kettle with the cold water, salt, peppercorns, and red pepper. Cover and cook slowly for 2 hours, or until meat is tender and falling off bones. Remove and discard bones, gristle, fat. Reserve stock. Cut meat into cubes or dice and return to stock. Add all remaining ingredient. Cover and cook slowly for several hours. Check ooccasionally during this cooking time, and if stew is not thickening up satisfactorily, remove lid and let stew continue to simmer uncovered. Makes about 1 1/2 gallons.