Richard Matthew's Burgoo

Directions

Put in a heavy lidded kettle with: 3 qts. water or stock ¾ lb lean inch-diced stewing beef ¾ lb inch-diced pork shoulder.

Bring pot one slowly to a boil.

Reduce heat at once. and slowly simmer about 2½ hours.

In another heavy kettle put: 1.

1 disjointed 2½ lb. chicken with just enough water to cover.

1. Bring these ingredients to a boil.

2. Reduce the heat at once. and simmer about 1 hour or until the meat can easily be removed from the bones.

3. Put the chicken meat and the water in which it was cooked into hours as directed.

At this time also add: 2½ cups quartered ripe, peeled and seeded tomatoes 1 cup fresh lima beans ½ red diced pepper 4 diced green peppers ¾ cup diced onion 1 cup diced carrots 2 cups diced potatoes 1 bay leaf 1 Tablespoon Worcestershire sauce Simme Simmer this whole mixture ½ hour or more before adding 2 cups corn freshly cut from cob. Cook about 15 minutes more or until all the vegetables are soft Correct the seasoning.