Rieder's Bouja

Rieder’s Bouja

2 (7 lb) baking hens
6-8 lbs stewing beef
2 stalks celery, cut up
1 head cabbage, cut up (about 2 LB.)
8 onions, cut up
6 (12 ounce) packages beans or frozen corn or frozen peas or frozen carrots
2 cans rutabagas
2 cans lima beans
2 cans cut yellow beans
2 cans peeled whole tomatoes, crushed
salt and pepper
1 ounce pickling spices

Boil chicken and beef in a heavy kettle until tender.
Use enough water to cover.
Remove meat and cut into small bite-sized chunks.
Discard fat and skin.
To broth, add celery, cabbage, onions and boil until almost tender.
Add remaining vegetables according to taste and desired thickness.
After vegetables have cooked a short time together add meat and simmer until meat breaks apart.
Stir occasionally with a wooden paddle.
Salt and pepper to taste.
Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won’t come apart.
Drop the bag into simmering bouja plunging it in and out after a short time, tasting as you go until it tastes right.