It Takes Time to Properly Cook a Burgoo,
and the contents of the pot must be constantly stirred, especially when nearly cooked, in order to prevent the vegetables and meat from burning and imparting a scorched flavor to the soup.
The stirring is done with long-handled paddles, crudely whittled by the men. The young people who take turns in stirring, walk around the steaming caldron to the time of vocal music, and should any maid, by accident or design, click her paddle against one in the hands of a young man, the young man may claim a penalty.