Pot Likker

Ingredients

• Into 3 quarts of cold water
• a ½-pound piece of salt pork
• season well with salt and pepper
• season well with salt and pepper
• pour over the greens and meal about 1½ cups of the water in which the greens were cooked

Method

1. 1

   Put the salt pork in cold water and boil for 45 minutes.

2. 2

   Wash and clean the turnip greens, add to the pot, and boil for another hour.

3. 3

   Drain, chop the greens, season, and serve with slices of pork and pot likker.

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.

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 Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season . . . one dozen squirrels to each 100 gallons. (See Recipe Page 13.) "Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous caldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a colored preacher, whose salary has been paid to date. These are the good omens by which the burgoo is fortified." — "Carey's Dictionary of Double Derivations" POT LIKKER (Made famous by the late Senator Huey P. Long) Into 3 quarts of cold water, put a %-pound piece of salt pork and place on fire to boil for 45 minutes. Wash young turnip greens in several waters and clean them well. Put them into the pot along with the pork and let boil for another hour. Drain the water from the greens and meat; chop the greens rather fine and season well with salt and pepper. Place the greens on a hot dish and on top arrange slices of the pork; pour over the greens and meal about iMj cups of the water in which the greens were cooke

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