Backbone stew

4 cups fresh corn
4 cups water
10 pieces backbone of lamb or mutton
2 teaspoons salt

Put 4 cups of fresh corn in 4 cups of water. Stir. Add 10 pieces backbone of land or mutton. Add 2 teaspoons salt. Put in a large pot and cook for one hour.

Source: Al Fischer and Mildred Fischer, "Arizona Cook Book" (1983)