60 squirrels, skinned and cleaned
60 fat hens
1 beef hindquarter, cut up
2 lg. catfish, boned
5 bushels cabbage, chopped
200 lbs. onions
60 gallons peeled tomatoes
24 gallons carrots, chopped
18 gallons corn, cut off cob
Red pepper to taste
Salt to taste
Water to cover
Venison may be substitute for beef

In very large kettle (or many smaller kettles) over open fire put all the ingredients. Cook for 15 to 20 hours. Stir often. When meats are tender and the burgoo is thick but still soupy - season to taste.