|Bacon fat/Vegetable oil||5 Tablespoon|
|Lean shin bones of beef with meat||2 Pound|
|Veal shoulder||1 Pound|
|Chickens||2 Medium, quartered|
|Onions||4 Cup (64 tbs), chopped|
|Garlic||1 Clove (5 gm), chopped|
|Potatoes||2 Cup (32 tbs), diced|
|Celery with tops||1 Bunch (100 gm), diced|
|Skinless ripe tomatoes/2 cans tomatoes||1 Quart|
|Carrots||6 , diced|
|Green peppers||2 Large, chopped|
|Butter beans/1 package frozen butter beans||1 Pint (Fresh)|
|Red pepper/1/4 teaspoon crushed red pepper||1 Small, crushed|
|Cloves||4 , stuck with 4 cloves|
|Onion||1 Small, stuck with 4 cloves|
|Dark brown sugar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Okra/1 package frozen okra||2 Cup (32 tbs), sliced|
|Ears of corn/2 packages frozen corn||6|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Parsley||1 Cup (16 tbs), chopped|
Heat 3 tablespoons bacon fat or oil in a large kettle.
Add beef and veal and brown well.
Add chickens, water, and salt, and cook over a low heat, covered, until very tender.
Remove meat and chicken to a tray and, when cool enough to handle, remove and discard all bones and the chicken skin.
Cut meat and chicken into sizable pieces, then return to broth.
Cook onions in remaining 2 tablespoons bacon fat or oil until limp.
Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, green peppers, butter beans, red pepper, onion stuck with cloves, bay leaf, brown sugar, and ground pepper.
Cook slowly for about 2 hours, stirring occasionally.
Then add okra and corn and cook 15 minutes longer.
Before serving, combine butter and flour, working the mixture until well blended.
Stir into Burgoo and cook, stirring constantly, until Burgoo has thickened slightly.
Taste for seasoning.
Before serving, sprinkle with chopped parsley.