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Old 03-23-2004, 15:14   #1
Sixgun_Symphony
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Kentucky Burgoo Stew (old recipe, 1850)

Kentucky Burgoo Stew

600 lbs. lean soup meat (no fat, no bacon) Squirrels - 1 doz.to each 100 gals.
200 lbs. fat hens, plucked
2,000 lbs. potatoes, peeled and diced
200 lbs. onion, peeled and diced
5 bushels of cabbage, chopped
60 lbs.of tomatoes, deskinned & chopped
24 lbs. of tomatoes - pureed
24 lbs. of corn, cut from cob
Red pepper and salt to taste and Worcestershire by the pint.


Mix the ingredients, a little at a time and cook outdoors in huge iron kettles over wood for 20 hour, stirring constantly.

The name burgoo literally means 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 black preacher whose salary has been paid to date. These are the good omens by which the burgoo is fortified.

Makes 1200 gallons of stew and was used for the Kentucky Derby Day celebration

This recipe is from a very old southern cookbook entitled "322 Old Dixie Recipes"(1939)
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Old 03-23-2004, 21:12   #2
jason10mm
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AWESOME! Now I just need to divide everything by 1000 and adapt it to a crock pot and I am set

Do you have any other old-timey recipies?
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Old 03-24-2004, 15:20   #3
lethal tupperwa
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Burgoo

Tandy Ellisí Burgoo
to be served with corn pones and followed with pie

1/2 pound baby lamb
2 pounds beef cut from the shank(with bone)
1 medium sized chicken
4 quarts of water (more if it gets too thick)
salt and pepper to taste
2 cups diced potatoes
1 red pepper (hot)
2 cups diced onions
2cups fresh or frozen butter beans
3carrots diced
2 diced green peppers
3cups corn cut from the cob
2 1/2 cups okra diced
1 qt canned tomatoes
1 toe of garlic
1 cup minced parsley.


Place lamb, beef and cut up chicken in soup pot with water, salt, pepper and red pepper.
Bring to a hard boil turn down and simmer with the lid on for 2 hours

Add potatoes and onions and at intervals of 10 minutes butter beans, carrots, and green peppers.
Then add corn and simmer for 2 hours or until mixture seems thick.
Donít let it stick add a little water if necessary.

Add the okra, tomatoes, and garlic let simmer another 1 1/2 hours.

Take from heat and stir in parsley.

Improves with age and is better with reheating

Makes about 1 1/2 gallons (a more usable size unless cooking for an army)
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Old 03-26-2004, 00:35   #4
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Re: Kentucky Burgoo Stew (old recipe, 1850)

Quote:
Originally posted by Sixgun_Symphony
Kentucky Burgoo Stew

600 lbs. lean soup meat (no fat, no bacon) Squirrels - 1 doz.to each 100 gals.
200 lbs. fat hens, plucked
2,000 lbs. potatoes, peeled and diced
200 lbs. onion, peeled and diced
5 bushels of cabbage, chopped
60 lbs.of tomatoes, deskinned & chopped
24 lbs. of tomatoes - pureed
24 lbs. of corn, cut from cob
Red pepper and salt to taste and Worcestershire by the pint.
So, what you're saying is that the official GlockTalk gathering is in Seattle this year?

I'm in...

;c
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Old 03-28-2004, 18:45   #5
CaptDoug04
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Re: Burgoo

Quote:
Originally posted by lethal tupperwa


Add the okra, tomatoes, and garlic let simmer another 1 1/2 hours.

Just what the hell is OKRA?? ;g
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Old 03-28-2004, 20:18   #6
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Okra is one of the best thangs there is to eat;f

It is a vegetable critter.

It grows in pods, shaped like banana pepper in a way. You slice it in about a quarter to half inch pieces. It has pretty good size round seeds in it. You only pick it wearing long sleeves and you have to CUT it off the plant with a knife. Stubborn stuff.

It thickens soups and stews. It is great fried. Everybody in the South knows what it is
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Old 03-29-2004, 09:20   #7
lethal tupperwa
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Okra

The best way to TRY it I suppose is to order it Breaded and fried.


If you never tried okra have you eaten grits?
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