Zula Fergusons Kentucky Burdoo

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Zula Fergusons Kentucky Burdoo Ingredients

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

Instructions for Zula Fergusons Kentucky Burdoo

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, youll 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 bit-size 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 one-dish meal which was eaten with a spoon. Posted to bbq-digest V5 #031A From: mariusj@best.com (Marius Johnston) Date: Thu, 12 Sep 1996 17:24:16 -0700

Main Ingredient: Cuisine: Uncategorized