Brunswick Stew

Ingredients

• 1 hen
• 2 pounds veal
• 4 hard-boiled eggs
• Sweetbreads from one hog
• 1 can English peas
• 1 can corn
• 1 large onion
• 2 cans tomatoes
• 1 cup butterbeans
• 1 bottle tomato catsup
• 2 pounds butter
• 1 tsp. tobasco sauce
• 1 tbs. Worcestershire sauce
• 2 tsp. white pepper
• 2 ths. salt

Method

1. 1

   Put chicken and other meats on to boil in three (3) pints of water, cook until meat will be very tender.

2. 2

   Remove bones, pull to pieces and return to the liquid.

3. 3

   Add tomatoes, okra, onions and seasonings.

4. 4

   Cook slowly and thoroughly, stir often.

5. 5

   Fifteen (15) minutes before serving add English peas, mushrooms, butter and diced hard-boiled eggs.

6. 6

   One cup of diced olives is liked by many, these to be added the last minute.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

BRUNSWICK STEW 1 hen 1 tsp. tobasco sauce 2 pounds veal 1 tbs. Worcestershire sauce 4 hard-boiled eggs 2 ths. salt Sweetbreads from one hog 2 tsp. white pepper 1 can English peas 1 can corn 1 large onion 1 can mushrooms 2 cans tomatoes 1 cup butterbeans 1 bottle tomato catsup 1 cup cut okra 2 pounds butter

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