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BURGOO

2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1/4 pound salt pork
4 pound fat hen
8 quarts water
3 large potatoes
3 large onions
3 large carrots
2 green peppers
2 cups chopped cabbage
1 quart cooked tomatoes
2 cups cooked corn
2 pods red pepper
1 cup butter (lima) beans
1 bunch parsley
Salt and cayenne
4 teaspoons Worcestershire sauce

Cook meat in boil water until tender. Remove from liquor. Cool.
Remove meat from bones and dice(la note: this would be necessay if
you used lots of small game animals and needed to picked them
apart). Pare and dice potatoes, onions and carrots. Remove seeds
from green peppers and dice. Combine meat, vegetables and meat
stock. Cook until mixture is thick. Season with salt, cayenne
and Worcestershire sauce. Serves 25.

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