Burgoo for Small Parties

Ingredients

• Meat from any domestic beasts or barnyard fowls may be used
• any garden vegetables desired
• Put all materials into large stewing kettle
• Cut meat to be used into inch cubes

Method

1. 1

   Cut meat into inch cubes; do not throw away bones; add them to meat cubes.

2. 2

   Add any dried vegetables which will enhance flavor of stew.

3. 3

   Fill kettle half full of water and place over fire to come to a boil.

4. 4

   Prepare other vegetables for stew.

5. 5

   Peel and halve onions, scrape and dice carrots, pare and cube potatoes.

6. 6

   When liquid in kettle is boiling, add vegetables.

7. 7

   Lower heat and continue to simmer stew until vegetables are tender.

8. 8

   Add salt and seasonings when stew is almost cooked.

9. 9

   There should always be enough water to cover the vegetables.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 11. The excerpt below is the record exactly as published.

Burgoo For Small Parries Meat from any domestic beasts or barnyard fowls may be used, along with any garden vegetables desired. Originally, the burgoo was made from wild things found in the woods of Kentucky. Cut meat to be used into inch cubes; do not throw away bones; add them to meat cubes. Add any dried vegetables which will enhance flavor of stew. Put all materials into large stewing kettle

Cook this with the app: pantry check, scaling, and the assistant.