From the Kitchen of Michael Murphy
600 pounds lean soup meat (no
fat, no bones)
200 pounds fat hens
(chickens)
1440 squirrels (in season)
2000 pounds potatoes… pealed
and diced
200 pounds onions… pealed and
chopped
5 bushels of cabbage… chopped
600 pounds of tomatoes…
pealed and cored
24 ten pound cans of tomato
puree
240 pounds of carrots… pealed
and chopped
180 pounds of corn… de-cobbed (may substitute 18 ten pound cans)
Red pepper and salt to taste
Season with Worcestershire,
Mix 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.
“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.”