Moonlite Burgoo
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INGREDIENTS 4 pounds mutton 3 pounds chicken ¾-pound cabbage, ground or chopped fine ¾-pound onion, ground or chopped fine 5 pounds potatoes, peeled and diced 2 cups fresh corn kernels ¾-cup tomato catsup 3 (10-¾ ounce) cans tomato pureé Juice of 1 lemon ¾-cup distilled vinegar ½-cup Worcestershire sauce Salt to taste 2 tablespoons black pepper 1 teaspoon cayenne pepper Water (as needed) Boil mutton in enough water to cover. Cook until tender, about 2 to 3 hours. Throw out the broth and bones. Chop meat fine and set aside. Boil chicken in two gallons of water until tender. Remove chicken; add cabbage, onion, potatoes, corn, catsup, and one gallon of water to the chicken broth. Bring to a boil. Meanwhile, chop chicken meat, discarding bones and skin. When the potatoes are tender, add chicken, mutton, tomato pureé, lemon juice, vinegar, Worcestershire sauce and seasonings. Let this simmer for 2 hours or longer, stirring occasionally from the bottom as it thickens. Serve with bread, crackers or cornbread.