Brunswick Stew

Ingredients

• 1 qt. corn
• 6 lb. Chicken
• 8 large white potatoes
• 2 lb. veal
• 1 stick of butter
• 1 lb. lean pork (if desired)
• 1 qt. tomatoes
• 1 qt. green lima beans
• 2 tablespoons sugar
• 8 large onions (cut into small pieces)
• 1 pod red pepper
• Salt and black pepper

Method

1. 1

   Cover chicken and meat with water.

2. 2

   Boil until tender.

3. 3

   Remove bones and cut into small pieces.

4. 4

   Add tomatoes, onions, lima beans, and red pepper.

5. 5

   Cook slowly until vegetables are tender.

6. 6

   Add corn and sugar.

7. 7

   Cook potatoes, mash well, season with butter, salt and black pepper and add to stew, stirring constantly to keep from sticking.

8. 8

   Leave top off of pot after potatoes are added.

9. 9

   Cook slowly until thick.

10. 10

    Add Lea and Perrin sauce before serving.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

BRUNSWICK STEW 1 qt. corn 6 lb. Chicken 8 large white potatoes 2 lb. veal 1 stick of butter 1 lb. lean pork (if desired) xk bottle Lea & Perrin 1 qt. tomatoes Sauce 1 qt. green lima beans 2 tablespoons sugar 8 large onions (cut into 1 pod red pepper small pieces) Salt and black pepper

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