Brunswick Stew

Ingredients

• four squirrels
• an onion chopped up fine
• a pint of green corn
• a quart of tomatoes
• half a pint of Lima beans
• a pint of Irish potatoes
• one cucumber
• one cymling
• one carrot
• half a pint of okra
• a good table-spoonful of butter

Method

1. 1

   Cook squirrels with salt, pepper, and onion.

2. 2

   Remove bones, add vegetables, and butter.

3. 3

   Cook gently until ingredients blend.

4. 4

   Serve hot, garnished.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 55. The excerpt below is the record exactly as published.

Brunswick Stew. This stew is famed for its excellence throughout the State, and takes its name from the county where it origi- nated and is found in perfection. Squirrel forms its ba- sis, and hence it is especially the huntsman's dish, and seen most often during the early fall, when the squirrels throng and fatten in the corn-fields, and vegetables are still plentiful. For eight or ten persons allow four squirrels, skinned and well cleaned ; cut them up into six pieces each, and as early in the morning as possible put them on the fire in a covered stewpan, with a seasoning of salt and pepper, both red and black, and an onion chopped up fine. After the meat has cooked for several hours withdraw it from the fire, and extract as many of the bones as it is practicable to do ; then return it to the fire, adding some of every vegetable that you can get, except rice — there must be none of that. Especially see that there is a pint of green corn, cut from the cob, a quart of tomatoes, half a pint of Lima beans, a pint of Irish potatoes, one cucum- ber, one cymling, one carrot, and half a pint of okra. Cut them all up into small pieces ; cover your stewpan up closely, and, adding a good table-spoonful of butter

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