Burgoo

Course :	BBQ
From:	HungryMonster.com
Serves:	1

Ingredients:

		---PART ONE:
5	pound	hen
1	pound	beef stew meat
1	pound	veal stew meat
4	large	beef or knuckle bones
1	medium	celery
2	medium	onions
3	medium	carrots
3	tablespoons	parsley
10	ounces	tomato puree
4	quarts	water
1	medium	red pepper pod
1/4	cup	salt
1	tablespoon	lemon juice
1	tablespoon	Worcestershire sauce
1	tablespoon	sugar
1 1/2	teaspoons	coarse black pepper
1/2	teaspoon	cayenne
		---PART TWO:
6	medium	onions -- finely chopped
2	medium	green peppers -- finely chopped
1	medium	turnip -- finely diced
10	medium	tomatoes -- peeled and chopped
2	cups	fresh butter beans -- shelled
2	cups	celery -- thinly sliced
2	cups	cabbage -- finely chopped
2	cups	fresh okra -- sliced
2	cups	fresh corn (six ears, husked)
1/2	medium	unpeeled lemon -- seeded

Preparation:

If you make this in 2 parts, on successive days, it is not such a chore. Put all ingredients from part one in a roaster, bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain. Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate. The following day lift off half of the fat, add all the vegetables except corn and okra and cook another hour or until thick. Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching. Cook, uncovered, at 300F for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to insure against scorching. Serve in mugs and sprinkle with chopped fresh parsley.