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
Clothes-boiler,
bought new for the occasion. Build your fire between two green logs, and use the logs to support the boiler over the flames. Half fill the boiler with water and pour in all the vegetables and meats, and allow them to boil slowly until the bones settle to the bottom and the other ingredients are reduced to a pulp.
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.