TheBanyanTree: Brauschweiger

[Theta Brentnall]

This recipe reminds me of one from a Texas church cookbook that starts:

One steer, skinned, cleaned and skewered on 8' long iron rods

I don't think there's any such thing as this recipe sized down for small 
parties, unless you want to substitute those squirrels for the steer!

Theta



On 8/21/2013 6:02 PM, Indiglow wrote:
> Waaaayyyyy behind in getting to reading this message, but for whomever it was that doesn't know what burgoo is, here is a recipe from a "Regional Cookbook of the United States" circa 1929:
>   
> Kentucky Burgoo
> (this recipe makes 1200 gallons)
>   
> "Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales, and at other outdoor events.
> This recipe is from a handwritten copy my Mr. J. T. Looney, of Lexington.  Mr. Looney is Kentucky's most famous Burgoo maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King."  Mr. Looney uses a sauce of his own in the preparation of this truly amazing concoction.
>    Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings.  This is not a dish to be attempted by an amateur though it can be prepared in smaller quantities.  It is a very picturesque sight to see Mr. Loney, aided by many negro assistants, preparing this dish over open fires in huge kettles are kept simmering all night.
>   
> 600 pounds lean soup meat (no fat, no bones)
> 200 pounds fat hens
> 2000 pounds potatoes, peeled and diced
> 5 bushels cabbage, chopped
> 200 pounds onions
> 60 #10 cans tomatoes
> 24 #10 cans puree of tomatoes
> 24 #10 cans of carrots
> 18 #10 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 from 15 to 20 hours.  Use squirrels in season - one dozen squirrels to each hundred 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 f a yarn string is properly waved by a colored preacher whose salary has been paid to date.  These are good omens which fortify the burgoo" - Carey's Dictionary of Double Derivations.
>   
> If anyone is interested, there is another recipe for "Burgoo for small parties" which is a bit more modern.  Let me know if you'd like the recipe.
>   
> Peace,
> Jana
>   
> *
> *
> *We appreciate your referrals!*
>
> Monique Colver
> Colver Business Solutions
> http://www.colverbusinesssolutions.com/
> monique.colver at gmail.com
> (425) 772-6218
>
>
> On Mon, Mar 18, 2013 at 7:55 AM, Theta Brentnall <tybrent at gmail.com> wrote:
>
>> The trouble with squirrel is by the time you skin it and bone it and pick
>> out all the buckshot, there's nothing left.
>>
>> I don't know what burgoo is, but I wouldn't eat it either, Monique, and
>> Laura can't make us.
>>
>> Theta
>>
>>
>> On 3/18/2013 1:38 AM, Laura Hicks wrote:
>>
>>> On Sun, Mar 17, 2013 at 6:36 PM, Monique Colver <monique.colver at gmail.com
>>>> **wrote:
>>>    She once tried to serve me squirrel. SQUIRREL. I don't eat squirrel
>>>> either.
>>>>
>>> You should try burgoo sometime. You'd like it.
>>>
>>> <glaring at the other southerners on the list... HUSH!>
>>>
>>> No, seriously. It's like chili meets lamb stew. You'll love it.
>>>
>>> Laura
>>> wolfljsh at gmail.com
>>> .
>>>
>>>