Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      pounds        beef shank, with bones
   1      5 pound       stewing hen
   6      medium        potatoes, cut into large cubes
   6      medium        turnips, cut into large cubes
   8                    carrots, cut into thick slices
   1      large         bunch celery, cut into 1 inch pieces
   4      medium        onions
   2      # 2 1/2       cans of pureed tomatoes
   2      pounds        green beans, cut into 1 inch pieces
   3      pounds        peas, shelled
   2      pounds        butter beans, shelled
  12      ears          sweet corn, cut from the cob
   1      head          cabbage -- shredded
   1      pound         okra, cut crosswise into 1 inch pieces
   1      cup           chopped parsley
   1      cup           chopped celery leaves
  10      small         red peppers
   1                    bell pepper, cut into strips
   1      tablespoon    rosemary or thyme
                        ground black pepper

Preparation:

Put beef and fowl into water to which 1 tablespoon of salt has been added for each quart. (there should be a little more water than enough to cover the meat. Needless to say, you'll need a mammoth kettle; we use our two largest ones.) Bring to a boil, then cook very slowly, covered, until beef and fowl are tender. Remove meat from cooking broth, cool, then cut both beef and fowl into bit-size pieces. Return meat (without bones) to broth, bring to a boil, and add vegetables in order given. When liquid comes to a full rolling boil again, add rosemary and pepper; lower heat; cook slowly until all vegetables are done (about 45 minutes). Add salt to taste. The burgoo was ladled into tin cups as the famishing horde circled the steaming caldron. Corn bread squares, hush puppies or corn dodgers were served with this one-dish meal which was eaten with a spoon