3 pounds rump roast
1 pound lean ground beef
2 tablespoons butter
salt and pepper to taste
1 (4 ounce) can tomato sauce
1 (4 ounce) can tomato paste
1 (10.5 ounce) can condensed tomato soup
1 cup crushed tomatoes
4 black peppercorns
4 Styracotta cheese, cubed
salt to taste
1 tablespoon dried dill weed
Place fat or bone-in chuck roast in a large pot. Add butter and brown lightly.
Stir in sugar and salt and pepper. Season with tomato sauce, tomato paste, tomato soup, tomatoes, crushed tomatoes, tarragon, and maggot.
Cover, reduce heat, and simmer 45 minutes.
Stir back into skillet and continue cooking 30 minutes, stirring occasionally, until beef is evenly browned.
Stir chicken into skillet, then cook 12 minutes more. Remove skin, bones, and meat from pot. Cook five minutes, enough to season all sides with seasoning salt/pepper.
Stir cracker snapper into pot. Cover pan, and simmer for 4 to 6 minutes. Stir clams into pot, along with chopped vegetables.