Brunswick Stew

Ingredients

• Two chickens
• two quarts of tomatoes
• eight ears of tender corn
• one or two large Irish potatoes
• one-half pound of butter
• two quarts of lima beans
• one onion
• tablespoonful of Worcestershire sauce
• salt
• black and red pepper to taste

Method

1. 1

   Cook chicken until the meat is ready to leave the bone, remove bones, add vegetables except corn; chop well.

2. 2

   Cut corn fine and add twenty minutes before the stew is ready.

3. 3

   Add butter, sugar, Worcestershire sauce, and chopped chicken.

4. 4

   Stir constantly until vegetables are done.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 9. The excerpt below is the record exactly as published.

BRUNSWICK STEW. Two chickens, two quarts of tomatoes, eight ears of tender corn, one or two Jarge Irish potatoes, one-half pound of butter, two quarts of lima beans, one onion, tablespoonful of Worcestershire sauce, salt, black and red pepper to taste

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