Kentucky Burgout

Ingredients

• 6 squirrels
• 6 birds
• 1 1/2 gallons of water
• 1 teacup of pearl barley
• 1 quart of tomatoes
• 1 quart of corn
• 1 quart of oysters
• 1 pint of sweet cream
• 1/2 pound of butter
• 2 tablespoons of flour

Method

1. 1

   Boil the squirrels and birds in the water till tender and remove all the bones.

2. 2

   Add barley and vegetables and cook slowly for 1 hour.

3. 3

   Ten minutes before serving add the oysters and cream with butter and flour rubbed together.

4. 4

   Season and serve hot.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 16. The excerpt below is the record exactly as published.

KENTUCKY BURGOUT Mrs. Garrard 6 squirrels, 6 birds, 1^ gallons of water, 1 teacup of pearl barley, 1 quart of tomatoes, S7 THE BLUE GRASS COOK BOOK 1 quart of corn, 1 quart of oysters, 1 pint of sweet cream, ^ pound of butter, 2 tablespoons of flour

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