• 2 lbs. boneless beef stew meat
• 1 lb. boneless veal stew meat
• 4-5 chicken thighs
• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 3 lg. onions
• 4-5 pcs garlic
• 2-3 ribs celery
• 1 lemon, sliced
• 1 tbsp. parsley
• 4-5 bay leaves
• 1/4 tsp. thyme
• several cloves and whole allspice
• salt, black, and cayenne pepper to taste
• 1 16 oz. can of tomatoes
• 4 oz. tomato paste
• 2/3 c. flour
• 4-5 eggs, hard boiled
• 1 1/2 qts. chicken stock
• 2 qts. water
• sherry to taste

Chop meat into 1/4 inch or smaller pieces. Fry off all meat at one time just to get the rawness off (be careful not to overcook), then take meat out of the pot and proceed to make gravy by browning onions, garlic, and then flour. Add tomatoes then paste. After tomatoes fry a little while, add water and celery, bay leaf, spices, thyme and boullion cubes then cook until meat is really tender (about 2 1/2 hours).

Chop eggs very fine, but do not add until about 5 minutes before serving (If you plan on freezing any of the soup, just add the chopped egg directly to the bowl). Add sherry directly to the bowl.

Call 504-945-5148 for added information.*

*This is Grandma Fitzpatrick's phone number, and it hasn't been valid for years, but it's still on my written copy of the recipe.