Recipe - Zula Fergusons Kentucky Burdoo

7 pound Beef shank bone or
3 Ponds beef chuck
1 Stewing hen (5 to lbs)
6 md Potatoes, cut into large
cubes
6 md Turnups, cut into large
cubes
8 Carrots, cut into thick
slices
1 bn (large) celery, cut into 1
inch pieces
4 md Onions
2 cn (No. 2 1/2) purees tomatoes
2 pound Green beans cut into 1 inch
pieces
3 pound Peas, shelled
2 pound Butter beans, shelled
12 Ears sweet corn, cut from
the cob
1 Head cabbage, shredded
1 pound Okra, cut crosswise into 1
inch pieces
1 cup Chopped parsley
1 cup Chopped celery leaves
10 small Red peppers
1 Bell pepper cut into strips
1 tablespoon Rosemary or thyme
Ground black pepper

In a 1955 cook book (The Complete Book of Outdoor Cookery by Brown and
Beard) I found this:

Put beef and fowl into water to which 1 tablespoon of salt has been added
for each quart. (there should be a little more water than enough to cover
the meat. Needless to say, you'll need a mammoth kettle; we use our two
largest ones.) Bring to a boil, then cook very slowly, covered, until beef
and fowl are tender. Remove meat from cooking broth, cool, then cut both
beef and fowl into bitsize pieces. Return meat (without bones) to broth,
bring to a boil, and add vegetables in order given. When liquid comes to a
full rolling boil again, add rosemary and pepper; lower heat; cook slowly
ubtil all vegetables are done (about 45 minutes). Add salt to taste.

The burgoo was ladled into tin cups as the famishing hordr circled the
steaming caldron. Corn bread squares, hush puppies or corn dodgers were
served with this onedish meal which was eaten with a spoon.

Posted to bbqdigest V5 #031A

From: mariusj@best.com (Marius Johnston)

Date: Thu, 12 Sep 1996 17:24:16 0700