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Western Kentucky – Burgoo


  • 6 pints corn
  • 2 gals. cabbage, shredded
  • 2 gals. potatoes, shredded
  • 1-1/2 gals. onions, quartered
  • 4 lbs. navy beans
  • 2 gals. tomato juice
  • 2 hens
  • 1 quarter mutton
  • 1 large bottle of Worcestershire sauce
  • 1 large bottle hot sauce
  • Salt and pepper to taste


Cook beans and set aside.

Boil meat until tender. Take out, let cool and grind up.

Start fire under broth and add cabbage.

Let cabbage cook 15 minutes, add potatoes, let come to boil, and add corn.

Let come to boil, and add beans, meat and spices.

Let come to boil, stirring constantly; add tomato juice and when seasoned to taste, pull fire but keep on stirring as long as it settles to the bottom.

“Makes a bunch!”

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