4 lb. Mutton
1-3 lb. Chicken
3/4 lb. Cabbage Ground or Chopped Fine
3/4 lb. Onion Ground or Chopped Fine
5 lb. Potatoes Peeled and Diced
2-17 oz. Can Corn (we like Shoe Peg)
or 2 Cups Fresh Corn
3/4 Cup Tomato Catsup
3-10 3/4 oz. Can Tomato Puree
Juice of One Lemon
3/4 Cup Distilled Vinegar
1/2 Cup Worcestershire Sauce
2 1/2 Tbsp. Salt (or more to taste)
2 Tbsp. Black Pepper
1 tsp. Cayenne (more if you like)
1. Boil Mutton in enough water to cover. Cook until tender about 2-3 hours. Throw out the broth and bones. Chop meat fine. Set aside.
2. Boil chicken in 2 gallons of water in large kettle until tender. Remove chicken, add potatoes, cabbage, onion, corn, catsup, and one gallon of water to chicken broth. Bring to a boil.
3. Meanwhile, chop chicken meat, discarding bones and skin. When potatoes are tender, add chicken, muttton, lemon, salt, pepper, worcestershire sauce, vinegar and puree. Let this simmer for two hours or longer, stirring often from the bottom as it thickens. Yield: 3 Gallons
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