Brunswick Stew

Ingredients

• Take two chickens
• one pint of butter beans
• one quart of tomatoes
• one-half pint of potatoes
• one dozen ears corn
• one dozen large tomatoes
• one pound butter
• one loaf of bread
• two slices of middling

Method

1. 1

   Boil meat in water, cook beans, tomatoes, and potatoes.

2. 2

   Add corn, tomatoes, and butter, then meat.

3. 3

   Season and cook until thick.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 12. The excerpt below is the record exactly as published.

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 32 The Complete Cook Book. 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 put hack; 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. BRUNSWICK STEW

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