A complete meal in one pot, this dish was customarily used during the potato picking season, when it could be kept hot over an open fire and the pickers could help themselves as they finished a hard day in the field.
- Fry and brown the meats with melted butter in a large pot
- Add the peeled and cubed vegetables, water and seasoning to the pan
- Simmer gently for about 2 hours
- Serve with fresh brown bread