Burgoo.
In Virginia and Kentucky it was an old-time custom for the gentlemen to spend the forenoon hunting and fishing, and the slaves in the afternoon cooked the game and fish in great iron pots, hung over blazing wood fires, thus making a most savory dish for the ladies who joined the party toward evening. This is the origin of the Virginia Soup and the Kentucky Burgoo.
The latter is the most famous, and has been enjoyed by all great Kentuckians, from Marshall, Clay, and Lincoln, to the present day.
Since the practical extermination of game, domestic fowls are used as a substitute for wild birds. When you have a Burgoo ask a certain number of guests to each bring a raw dressed chicken, duck, or goose, and others to bring vegetables, peeled and ready for the pot. The head cook, or Burgoo-Master, brings herbs, salt, freshly ground black pepper, salt pork, olives, and lemons.
The Burgoo.
As a substitute for the old-fashioned, cumbersome iron kettle, take a large, pail-shaped