Brunswick Stew

Ingredients

• Two squirrels or small chickens
• one quart of sliced tomatoes
• one pint of sweet corn
• one pint of lima or butter beans
• one quart of sliced potatoes
• two onions
• half a pound of fat salt pork
• two quarts of boiling water
• one tablespoonful of salt
• one of sugar
• half a teaspoonful of cayenne pepper
• cream a large spoonful of butter
• a heaping tablespoonful of flour

Method

1. 1

   Cut the pork in slices and fry brown.

2. 2

   Cut the squirrels or chickens in pieces and brown a little, adding the onion cut fine.

3. 3

   Put all materials in a soup-pot, cover with boiling water, and season.

4. 4

   Stew slowly for four hours.

5. 5

   Just before serving, cream butter with flour, thin with broth, and pour in, cooking five minutes longer.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 78. The excerpt below is the record exactly as published.

Brunsvtick Stew. Two squirrels or small chickens ; one quart of sliced tomatoes ; one pint of sweet corn ; one pint of lima or butter beans ; one quart of sliced potatoes ; two onions ; half a pound of fat salt pork. Cut the pork in slices, and fry brown ; cut the squirrels or chickens in pieces, and brown a little, adding the onion cut fine. Now put all the materials in a soup-pot ; cover with two quarts of boiling water, and season with one tablespoonful of salt, one of sugar, and half a teaspoon- ful of cayenne pepper. Stew slowly for four hours. Just before serving, cream a large spoonful of butter with a heaping tablespoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.