Brunswick Stew

Ingredients

• 1 chicken or 2 squirrels
• 6 ears corn
• 6 cups water
• 4 white potatoes
• 6 tomatoes, chopped fine
• 2 cups butter beans
• salt and pepper

Method

1. 1

   Cut the chicken or squirrels in pieces and simmer in the water until the bones can be removed.

2. 2

   Skin the tomatoes by scalding them in boiling water, then chop them.

3. 3

   Cut the corn from the ears, peel the potatoes and dice them.

4. 4

   Season with butter, salt and pepper and cook all the vegetables with the meat until the stew may be eaten with a fork.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 11. The excerpt below is the record exactly as published.

Brunswick Stew 1 chicken or 2 squirrels 6 ears corn 6 cups water 4 white potatoes 6 tomatoes, chopped fine butter 2 cups butter beans salt and pepper

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