“Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, 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.”
~ William Carey 1761-1834, “Carey’s Dictionary of Double Derivations”
(Makes 1200 Gallons)
- 600 pounds lean soup meat (no fat, no bones)
- 200 pounds fat hens
- 2000 pounds potatoes, peeled and diced
- 200 pounds onions
- 5 bushels of cabbage, chopped
- 60 10-pound cans of tomatoes
- 24 10-pound cans puree of tomatoes
- 24 10-pound cans of carrots
- 18 10-pound cans of corn
- Red pepper and salt to taste
- Season with Worcestershire, Tabasco, or A-1 Sauce
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires for 15 to 20 hours.
* Use squirrels in season. 1 dozen squirrels to each 100 gallons
Mark Bere Peterson’s Hauntings, Urban Legends, Paganism & Witchcraft 