2 (6 to 7 lb each) whole chickens 7 pounds boiling beef 2 stalks celery, cut up 1 head cabbage, cut up 8 onions, cut up 6 packages (12 ounce size) frozen vegetables like beans, corn, peas, carrots, etc 2 cans (15 ounce size) rutabagas 2 cans (15 ounce size) lima beans 2 cans (15 ounce size) cut yellow beans 2 cans (28 ounce size) whole, peeled tomatoes crushed salt and pepper, to taste 1 ounce dry picking spice
Boil chicken and beef in a heavy kettle until tender. Use enough water to cover. Remove meat and cut into small bite-sized chucks. 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 shot time, tasting as you go until it tastes right.