| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Kentucky |
|
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Beef shank bone -or- |
| 3 |
|
Ponds beef chuck |
| 1 |
|
Stewing hen (5 to lbs) |
| 6 |
md |
Potatoes, cut into large cubes |
| 6 |
md |
Turnups, cut into large cubes |
| 8 |
|
Carrots, cut into thick slices |
| 1 |
bn |
(large) celery, cut into 1 inch pieces |
| 4 |
md |
Onions |
| 2 |
cn |
(No. 2 1/2) purees tomatoes |
| 2 |
lb |
Green beans cut into 1 inch pieces |
| 3 |
lb |
Peas, shelled |
| 2 |
lb |
Butter beans, shelled |
| 12 |
|
Ears sweet corn, cut from the cob |
| 1 |
|
Head cabbage, shredded |
| 1 |
lb |
Okra, cut crosswise into 1 inch pieces |
| 1 |
c |
Chopped parsley |
| 1 |
c |
Chopped celery leaves |
| 10 |
sm |
Red peppers |
| 1 |
|
Bell pepper cut into strips |
| 1 |
tb |
Rosemary or thyme |
|
|
Ground black pepper |
INSTRUCTIONS
In a 1955 cook book (The Complete Book of Outdoor Cookery by Brown and
Beard) I found this:
Put beef and fowl into water to which 1 tablespoon of salt has been added
for each quart. (there should be a little more water than enough to cover
the meat. Needless to say, you'll need a mammoth kettle; we use our two
largest ones.) Bring to a boil, then cook very slowly, covered, until beef
and fowl are tender. Remove meat from cooking broth, cool, then cut both
beef and fowl into bit-size pieces. Return meat (without bones) to broth,
bring to a boil, and add vegetables in order given. When liquid comes to a
full rolling boil again, add rosemary and pepper; lower heat; cook slowly
ubtil all vegetables are done (about 45 minutes). Add salt to taste.
The burgoo was ladled into tin cups as the famishing hordr circled the
steaming caldron. Corn bread squares, hush puppies or corn dodgers were
served with this one-dish meal which was eaten with a spoon.
Posted to bbq-digest V5 #031A
From: mariusj@best.com (Marius Johnston)
Date: Thu, 12 Sep 1996 17:24:16 -0700
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”