Kentucky Burgoo

Ingredients

• 600 pounds lean soup meat (no fat, no bones)
• 200 pounds fat hens
• 2000 pounds potatoes, peeled and diced
• 200 pounds onions
• 5 bushels of cabbage, chopped
• 60 ten-pound cans of tomatoes
• 24 ten-pound cans of puree of tomatoes
• 24 ten-pound cans of carrots
• 18 ten-pound cans of corn
• Red pepper and salt to taste
• Season with Worcestershire, Tabasco, or A1 Sauce

Method

1. 1

   Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours.

2. 2

   Use squirrels in season... one dozen squirrels to each 100 gallons.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 3. The excerpt below is the record exactly as published.

Kentucky Burgoo", and the celebrated recipe for "Pot Likker", which is a familiar dish in almost ,-v every part of the South, particularly in the homes of the poor white and the negro. We believe this book to contain a remarkable cross- iST section of fine recipes and we hope you will find it a valuable aid in your culinary efforts. *. . / layed m' head on de railroad track. Thought about m' yaller gal, and took it back. Oh honey, how long? THE SOUTHERN COOK BOOK KENTUCKY BURGOO (This recipe makes 1200 gallons) "Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a hand- written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most f amou ^ Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction. Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quan- tities. It is a very picturesque sight to* see Mr. Looney, aided by many negro assistants, pre- paring this dish over open fires and huge kettles which are kept simmering all night. 600 pounds lean soup meat (no fat, no bones) 200 pounds fat hens 2000 pounds potatoes, peeled and diced 200 pounds onions 5 bushels of cabbage, chopped 60 ten-pound cans of tomatoes 24 ten-pound cans puree of tomatoes 24 ten-pound cans of carrots 18 ten-pound cans of corn Red pepper and salt to taste Season with Worcestershire, Tabasco, or A#l Sauce

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