BRUNSWICK STEW

2 chicken fryers, cut up, with skin removed
1 lb. lean ground pork
1 28-oz can stewed tomatoes
2 14-oz cans corn
2 14-oz cans lima beans
1 14-oz can okra
1 Tbsp butter
‡ cup white vinegar
‡ cup bread crumbs
salt and freshly ground black pepper to taste

Discard chicken livers and gizzards. Simmer fryers in 4 quarts of water
until tender. Remove chicken. Let water cool, then place pot in
refrigerator overnight. Remove congealed fat from top and discard.
Remove bones from chicken and discard. Cut chicken into bite-sized
pieces and return to broth. Drain corn, lima beans, and okra, and add.
Brown pork in sauce pan and drain grease. Add pork, vinegar, and butter
to broth. Salt and pepper to taste. Simmer 3 to 4 hours. Stir in bread
crumbs to thicken.

This recipe serves about 10. Corn muffins make a nice accompaniment.
Enjoy.