2 lbs. pork shank
2 lbs. veal shank
2 lbs. beef shank
2 lbs. breast of lamb
A 4 lb. hen
8 qts. water
1 1/2 lbs. Irish potatoes
1 1/2 lbs. onions
1 bunch carrots
2 green peppers
2 c. chopped cabbage
1 qt. tomato puree
2 c. whole corn (fresh or canned)
2 pods red pepper
2 c. diced okra
2 c. lima beans
1 c. diced celery
Salt and cayenne to taste
Chopped parsley
Tabasco
A-1 Sauce
Worcestershire sauce to taste

Put all the meat into cold water and bring slowly to a boil. Simmer until it is tender enough to fall from the bones. Lift the meat out of the stock. Cool and chop up the meat, removing the bones. pare potatoes and onions. Dice. Return meat to stock and add potatoes and onions and all the other vegetables. Allow to simmer along until thick. Burgoo should be very thick, but still "soupy". Season along but not too much until it is almost done. Add chopped parsley just before the stew is taken up.

Stir frequently with a long handled wooden paddle or spoon during the first part of the cooking and almost constantly after it gets thick.

We made ours in a 4 gallon water-bath kettle and all in all it cooked approximately 10 hours.