BOBBY'S SHEEP STEW

Cook minimum of 10 hours at a boil.
The above is all I have that Daddy wrote down re how to make sheep stew! Robert and I guess the procedure would be something like this:
Use 4 large pots to cook stew made from 8 sheep.
Use an additional pot to keep hot water on hand to add to stew. Never add cold water.
Two days before stew - Make bread for bread crumbs. Let bread dry out some, then crumble in food processor. If using loaf bread, toast it before crumbling.
Day before stew - Slaughter sheep. Chill meat overnight. If a band saw is available, cut meat in 6" cubes (leave bones in). If not using band saw, quarter the sheep. Then dice hindquarters and shoulders on the bone.

ON DAY OF STEW
5:00 a.m. Start fires - Add meat to pots.
Then add fatback (ground or diced).
6:00 a.m. Have meat boiling by this time.
8:00 a.m. Add onions (peeled and cut in halves).
The faster the stew cooks in the a.m., the better.
Stir between jokes.
1:00 - 2:00 p.m. Reduce fire to a slow boil.
Pick out bones.
After bones are out, return to a faster boil.
Add salt and peppers, a little at a time (to taste).
3:00 p.m. Add margarine.
4:00 p.m. Add potatoes (already cooked and mashed).
Begin stirring constantly now.
4:30 p.m. Add bread crumbs.
5:00 p.m. Ready to dip.
Daddy described this recipe once to a friend who knew nothing about sheep stew. When Daddy finished his explanation, the friend asked, "What do you do with it then... dig a hole and bury it?"