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KENTUCKY BURGOUT

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


KENTUCKY BURGOUT [Burgoo]
Mrs. Garrard


    6 squirrels
    6 birds
    1 1/2 gallons of water
    1 teacup of pearl barley
    1 quart of tomatoes
    1 quart of corn
    1 quart of oysters
    1 pint of sweet cream
    1/4 pound of butter
    2 tablespoons of flour


Directions

Season to taste.

Boil the squirrels and birds in the water till tender and remove all the bones.

Add barley and vegetables and cook slowly for 1 hour.

Ten minutes before serving add the oysters and cream with butter and flour rubbed together.

Season and serve hot.


This book may also be found on the Michigan State University website
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

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