Yield: about 5 quarts
- 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
- Combine soup bones, pork, veal, beef, bay leaves, salt, pepper, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours. Remove from heat, and cool to room temperature.
- Remove soup bones from broth; remove meat from bones, discarding bones. Coarsely chop meat, and return to broth. Cover and refrigerate overnight.
- Skim off and discard fat from surface of broth. Add potatoes, green pepper, onion, celery, corn, tomatoes, catsup, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add liver; cover and simmer an additional 30 minutes. Remove and discard bay leaves.
- Ladle stew into individual serving bowls; serve hot.
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