Burgoo

3 qts. water or stock
3/4 lb. lean inch-diced stewing beef
3/4 lb inch-diced pork shoulder
1 disjointed 3 1/2 lb. chicken with just enough water to cover
2 1/2 cups quartered ripe, peeled and seeded tomatoes
1 cup fresh lima or butter beans
1/2 red diced pepper
4 diced green peppers
3/4 cup diced onion
1 cup diced carrots
2 cups diced potatoes
1 bay leaf (to be removed)
1 Tablespoon Worcestershire sauce
2 cups corn (freshly cut from cob)


Put water, beef stew, and and pork in a heavy lidded kettle Bring slowly
to a boil. Reduce heat at once..and slowly simmer about 2 1/2 hours. In
another heavy kettle put: disjointed chicken with just enough water to
cover Bring these ingredients to a boil. Reduce the heat at once and
simmer about 1 hour or until the meat can easily be removed from the
bones. Put the chicken meat and the water in which it was cooked into the
first kettle with the other meat after it has simmered the 2 1/2 hours as
directed. At this time also add tomatoes, lima or butter beans, diced
peppers, onion, carrots, potatoes bay leaf and Worcestershire sauce Simmer
this mixture 1/2 hour or more before adding corn Cook about 15 minutes
more or until all the vegetables are soft. Correct the seasoning. Discard
bay leaf.


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