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Moonlite Burgoo




Source of Recipe


Internet


List of Ingredients




4 lbs. mutton
1 to 3 lbs. chicken
¾ lb. cabbage ground or chopped fine
¾ lb. onion ground or chopped fine
5 lbs. potatoes peeled and diced
2-17 oz. can corn (we like shoe peg) or 2 cups fresh corn
¾ cup tomato ketchup
3-10 ¾ oz. can tomato puree
Juice of one lemon
¾ cup distilled vinegar
½ cup Worcestershire sauce
2 ½ tablespoon salt or more to taste
2 tablespoon black pepper
1 teaspoon cayenne (more if you like)
Water

Note: Some area cooks add dried or lima beans, tomatoes and a little boiled, shredded beef or wild game.



Recipe



Boil mutton in enough water to cover it. Cook until tender, about 2-3 hours. Throw out the broth and bones. Chop meat fine. Set aside boiled chicken in 2 gallons of water in large kettle until tender. Remove chicken; add potatoes, cabbage, onion, corn, ketchup and one gallon of water to chicken broth. Bring to a boil. Meanwhile, chop chicken meat, discarding bones and skin. When potatoes are tender, add chicken, mutton, lemon, salt, pepper, Worcestershire sauce, vinegar and puree. Let this simmer for 2 hours or longer, stirring often from the bottom as it thickens. Yields 3 gallons. Burgoo is often served with bread, but crackers or corn bread are also good with burgoo.