Name: Tandy Ellis's Burgoo
Yield: 8 to 20 servings
Ingredients: 2 lbs. beef cut from the shank (soup bone included); 1/2 lb. lamb (baby lamb, not mutton); 1 medium-sized chicken; 2 C diced potatoes; Red pepper to taste (1 small pod, or more to taste); 3 C corn cut from the cob (young field corn is best); Salt and black pepper to taste; 1 "toe" of garlic; 2 C diced onions; 1 C fresh butterbeans or 1 pkg. frozen butterbeans; 3 carrots, diced; 1 C minced parsley; 2 green peppers, diced, seeds removed; 2 C okra, diced or cut in rings; 4 qts. water, or more if soup cooks too thick; 12 tomatoes or 1 qt. can

For many years Tandy Ellis, the Kentucky wit and raconteur, ran a daily column in the Louisville Courier-Journal. It was considered quite an honor to be invited to his sanctum (Rambeau Flats) at his home in Ghent, Kentucky. Once, when I published a recipe for burgoo which called for cabbage, he took exception and sent me his own version of this distinctive Kentucky dish. He wrote:

"I have been asked many times for my recipe for burgoo, especially for home use. I learned to make burgoo from Gus Jaubert of Lexington, and from several of the other old-time makers of Kentucky burgoo. I trailed with Gus Jaubert on one occasion when he went to Ohio and served 10,000 people. He had one kettle that held 600 gallons. I have made burgoo for several meetings. My recipe to serve at the home for about 8 people* follows":

Cooks' Note

I disagree with Mr. Ellis's figures. I have served 20 people with this recipe. But if it is kept in the refrigerator it can be used for several days.

Recipe notes

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