| | PART ONE |
| 1 | | 5 pound hen |
| 1 | lb | Beef stew meat |
| 1 | lb | Veal stew meat |
| 4 | lg | Beef or knuckle bones |
| | Celery |
| | Onions |
| | Carrots |
| | Parsley |
| 10 | oz | Tomato puree |
| 4 | qt | Water |
| 1 | | Red pepper pod |
| 1/4 | c | Salt |
| 1 | tb | Lemon juice |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Sugar |
| 1 1/2 | ts | Coarse black pepper |
| 1/2 | ts | Cayenne |
| | PART TWO |
| 6 | | Onions; finely chopped |
| 2 | | Green peppers; finely chopped |
| 1 | md | Turnip; finely diced |
| 10 | | Tomatoes; peeled and chopped |
| 2 | c | Fresh butter beans; shelled |
| 2 | c | Celery; thinly sliced |
| 2 | c | Cabbage; finely chopped |
| 2 | c | Fresh okra; sliced |
| 2 | c | Fresh corn (six ears, husked) |
| 1/2 | | Unpeeled lemon; seeded |
