Burgoo
From Most for your money cookbook, 1938
Burgoo is traditionally made with game meat and fresh vegetables.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 56. The excerpt below is the record exactly as published.
BURGOO Burgoo is the twin of lobscouse, but with oatmeal in place of hardtack. It was brought to our shores by British seamen and be- came popular at early barbecues and picnics. Now it is the camper's delight. Like all the other manly stews in this salubrious section, burgoo calls for meat and vegetables, but since it's mostly cooked outdoors and on dry land today, the meat usually is game and the vegetables come fresh from some farmer's field when his back is turned. It's made more flavorsome by the addition of wild herbs and greens such as poke salad, parsley, sage and thyme
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.