I've never made it, but we've all eaten it. Maybe someday we'll make it.
Cooking it overnight in a 10-gallon black iron kettle, stirred with a wooden paddle over an open fire, is required for authentic flavor
Makes approx 4 gallons, (original recipe divided by 3) cooking time 8-10 hours?
GRIND RAW
2 lbs. green beans
1.7 lbs. potatoes
.7 lbs. onions (11 oz)
1/3 cup okra
8.5 lbs tomatoes
1⁄2 lbs. carrots
2/3 cup lima beans
2/3 1 cabbage
1/3 green pepper
1/3 bunch celery
1/3 lemon
red hot pepper (in spice bag)
1 can peas (sub frozen 1 1⁄2 cups) 2 ears corn
GRIND COOKED
1 lb. stewing hen
2/3 lbs. beef
2 boiled eggs
2 lbs. turtle meat (sub veal or chicken)
2/3 bottle Worcestershire sauce
Banks Catsup, 1 2/3 large bottles
I pint water
Salt/pepper to taste
2 tsp brown flour (wheat?)
Tabasco to taste
*Spice bag – 3 oz. whole pickling spices tied tightly in cheese- cloth
Put meat and turtle in kettle with water to cover. Cook until tender (add water as needed to cover). Remove meat from broth, strain broth and pull meat off bones. Skim fat from broth.
Add ground raw vegetables and spice bag into kettle with broth. Simmer approx. four hours, then add ground cooked meats, peas, corn, eggs, flour, Worcestershire and Tabasco sauce. Add catsup one bottle at a time until taste is satisfied. Float thin slices of lemon on top just before serving.
Cooking it overnight in a 10-gallon black iron kettle, stirred with a wooden paddle over an open fire, is required for authentic flavor
Makes approx 4 gallons, (original recipe divided by 3) cooking time 8-10 hours?
GRIND RAW
2 lbs. green beans
1.7 lbs. potatoes
.7 lbs. onions (11 oz)
1/3 cup okra
8.5 lbs tomatoes
1⁄2 lbs. carrots
2/3 cup lima beans
2/3 1 cabbage
1/3 green pepper
1/3 bunch celery
1/3 lemon
red hot pepper (in spice bag)
1 can peas (sub frozen 1 1⁄2 cups) 2 ears corn
GRIND COOKED
1 lb. stewing hen
2/3 lbs. beef
2 boiled eggs
2 lbs. turtle meat (sub veal or chicken)
2/3 bottle Worcestershire sauce
Banks Catsup, 1 2/3 large bottles
I pint water
Salt/pepper to taste
2 tsp brown flour (wheat?)
Tabasco to taste
*Spice bag – 3 oz. whole pickling spices tied tightly in cheese- cloth
Put meat and turtle in kettle with water to cover. Cook until tender (add water as needed to cover). Remove meat from broth, strain broth and pull meat off bones. Skim fat from broth.
Add ground raw vegetables and spice bag into kettle with broth. Simmer approx. four hours, then add ground cooked meats, peas, corn, eggs, flour, Worcestershire and Tabasco sauce. Add catsup one bottle at a time until taste is satisfied. Float thin slices of lemon on top just before serving.