RECIPE SECTION - FoodReference.com
OVER 10,000 RECIPES

COOKING SCHOOLS & COOKING CLASSES From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

POPULAR PAGES  Recipe Category List  Cookbook Reviews  Organic & Local Foods  RECIPE CONTESTS  Cooking Basics  Kitchen Tips

KENTUCKY BURGOUT

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


KENTUCKY BURGOUT [Burgoo]
Mrs. Garrard

6 squirrels
6 birds
1 1/2 gallons of water
1 teacup of pearl barley
1 quart of tomatoes
1 quart of corn
1 quart of oysters
1 pint of sweet cream
1/4 pound of butter
2 tablespoons of flour

Directions

Season to taste.

Boil the squirrels and birds in the water till tender and remove all the bones.

Add barley and vegetables and cook slowly for 1 hour.

Ten minutes before serving add the oysters and cream with butter and flour rubbed together.

Season and serve hot.


This book may also be found on the Michigan State University website
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/