Brunswick Stew

Ingredients

• Two large squirrels
• One quart of tomato, peeled and sliced
• One pint of butter beans or limas
• One and one-half tea-spoonfuls of pepper
• Two tea-spoonfuls of white sugar
• One onion, minced small
• Six potatoes
• Six ears of corn, cut from the cob
• One-half pound of butter
• One-half pound of salt pork
• One table-spoonful of salt
• Four quarts of water

Method

1. 1

   Cut the squirrels in pieces, as for a fricassee.

2. 2

   Add the salt to the water, and boil five minutes.

3. 3

   Put in the onion, beans, corn, pork, potato, pepper and the squirrels.

4. 4

   Cover closely, and stew two hours; then add the sugar and tomato, and stew one hour more.

5. 5

   Ten minutes before removing the stew from the fire, add the butter, cut into pieces the size of a walnut and rolled in flour.

6. 6

   Boil up again, adding more salt and pepper if needed, and turn into a tureen.

7. 7

   This is to be eaten from soup plates.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 102. The excerpt below is the record exactly as published.

BRUNSWICK STEW. This is named from a county in Virginia and is a favor- ite dish in that section of the country. Two large squirrels. One quart of tomato, peeled and sliced. One pint of butter beans or hmas. One and one-half tea-spoonful of pepper. Two tea-spoonfuls of white sugar. One onion, minced small. Six potatoes. Six ears of corn, cut from the cob. One-half pound of butter. One-half pound of salt pork. , One table-spoonful of salt. Four quarts of water

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