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Kentucky burgoo is the celebrated stew akin to Mulligan stew which is served in the Bluegrass state on Derby Day, political rallies, horse sales and other outdoor events. This recipe is from a handwritten copy by Mr. J.T. Looney of Lexington. He was Kentucky's most famous burgoo maker and it was for him that the Kentucky Derby winner Burgoo King was named. This is a recipe that takes many hands and some time to make.
- 600 lbs stew meat (no fat, no bones)
- 200 lbs stewing chicken (stewing hens)
- 2000 lbs potatoes, peeled and diced
- 5 bushels cabbage, chopped
- 200 lbs onions, peeled and chopped
- 60 (3 quart) cans tomatoes (#10 cans)
- 24 (3 quart) cans tomato puree (#10 cans)
- 18 (3 quart) cans corn (#10 cans)
- 24 (3 quart) cans carrots (#10 cans)
- salt, to taste
- Worcestershire sauce or Tabasco sauce or A.1. Original Sauce
- Mix the ingredients, a little at a time in water to cover in huge iron kettles .
- Cook slowly outdoors over wood fires for 15 to 20 hours (stew will thicken as it cooks).
- Use squirrels in season (a dozen squirrels to each 100 gallons).