Camp Stew

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Oxmoor House

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Ingredients

2 pounds meaty soup bones

1/2 pound lean pork, cut into 1-inch cubes

1/2 pound veal, cut into 1-inch cubes

1/2 pound lean beef for stewing, cut into 1-inch cubes

2 bay leaves

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon red pepper

1 gallon water

3 large potatoes, peeled and cubed

2 green peppers, seeded and chopped

1 large onion, chopped

1 stalk celery, cleaned and chopped

2 (17-ounce) cans whole kernel corn, drained

2 (16-ounce) cans whole tomatoes, undrained

1/4 cup plus 1 tablespoon catsup

2 tablespoons Worcestershire sauce

1/4 pound calves' liver, cut into small pieces

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