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BURGOO

Ingredients

• 5 TBs    Bacon Fat or Vegetable Oil
• 2 lbs    Lean Beef Shin Bones With Meat
• 1 lbs    Shoulder of Veal
• 2 Medium Chickens -- quartered
• 4 Quarts Water
• 1 TBs    Salt
• 4 Cups   Yellow Onion -- chopped
• 1 Clove  Garlic -- minced
• 2 Cups   Potatoes -- diced
• 1 Bunch  Celery -- diced
• 1 Quart  Ripe Tomatoes, skinned (or 2 -19oz Cans) Tomatoes
• 6 Medium Carrots -- diced
• 2 Large  Green Pepper -- chopped
• 1 Pint   Fresh Butter Beans (or Frozen)
• 1 Small  Pod Red Pepper (or 1/2 Tsp Crushed Red Pepper)
• 1 Small  Onion Stuck With 4 Cloves
• 1 Bay Leaf
• 1/4 Cup  Dark Brown Sugar
• 1/2 Tsp  Fresh Ground Pepper

• 2 Cups   Okra -- sliced
• 6 Ears   Corn (cut Kernels From Cob)
• 1/2 Cup  Butter
• 1 Cup    Flour
• 1 Cup    Parsley -- chopped
 

Method

Heat 3 tablespoons bacon fat or oil in a large kettle. Add beef and veal and brown well.

Add chickens, water, salt and cook over low heat, covered, until very tender. Remove meat and chicken to a tray and, when cool enough to handle, remove and discard all bones and the chicken skin.
Cut meat and chicken into sizable pieces, then return to broth.

Cook onions in remaining 2 Tablespoons bacon fat or oil until limp. Add to broth.

Add garlic, potatoes, celery, tomatoes, carrots, green peppers, butter beans, red pepper, onion stuck with cloves, bay leaf, brown sugar, and ground pepper. Cook slowly for about 2 hours, stirring occasionally.

Then add okra and corn and cook 15 minutes longer.

Before serving, combine butter and flour, working the mixture until well blended. Stir into Burgoo and cook, stirring constantly, until Burgoo has thickened slightly.

Taste for seasoning.

Sprinkle with chopped parsley.