Brunswick Stew - Two Recipes
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Brunswick Stew.
Take two chickens, or three or four squirrels, or a twenty-five cent shank of beef. Let them boil in water. Cook one pint of butter beans and one quart of tomatoes, one-half pint of potatoes cooked and mashed with the meat. When done, add one dozen ears corn, one dozen large tomatoes and one pound butter. Take out chicken, squirrel or beef, cut in small pieces and but back; one loaf of bread and two slices of middling are an improvement. Season with salt and pepper, and cook until it is well done and thick enough to be beaten with a fork.
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Brunswick Stew.
About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter beans, and part pod of red pepper. Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter.
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Brunswick Stew.
Take two chickens, or three or four squirrels, or a twenty-five cent shank of beef. Let them boil in water. Cook one pint of butter beans and one quart of tomatoes, one-half pint of potatoes cooked and mashed with the meat. When done, add one dozen ears corn, one dozen large tomatoes and one pound butter. Take out chicken, squirrel or beef, cut in small pieces and but back; one loaf of bread and two slices of middling are an improvement. Season with salt and pepper, and cook until it is well done and thick enough to be beaten with a fork.
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Brunswick Stew.
About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter beans, and part pod of red pepper. Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter.
