Pepper Pot I

Ingredients

 * 4 lbs beef
 * 4 lbs pork
 * 1 duck
 * 1 old chicken or fowl
 * 1 whole cow tail, fresh, with skin left on
 * ¼ cow heel
 * Muslin bag with 3 tbsp cloves
 * Muslin bag with 12 bonnie peppers ( hot tiny ones)
 * 4 tbsp brown sugar
 * 8 tbsp casareep

Directions

 * 1) Cut all the meat and fowl into pieces or cubes.
 * 2) Put into a large pot, cover with cold water and salt to taste.
 * 3) Bring to a boil and cook until tender when tested with a fork; then add the sugar, cloves, peppers, casareep and continue cooking for 4 hours or until the meat falls off the bone.
 * 4) When done the meat is in shreds. The pepper bag may be removed when the stew is hot enough.
 * 5) Note that this dish will keep practically indefinitely if brought to the boil daily. Do not remove the fats from the meats as this helps as a preservative.
 * 6) It may also be frozen and reheated.