Brunswick Stew

Ingredients

• two good-sized or three small squirrels
• one quart of tomatoes
• one pint of butter or lima beans
• six potatoes
• six ears of green corn
• one-half pound of butter
• one-half a pound of fat salt pork
• one teaspoonful of black pepper
• one-half a teaspoonful of cayenne
• one gallon of water
• one tablespoonful of salt
• two tablespoonfuls of white sugar
• one onion minced small

Method

1. 1

   Cut squirrels into joints, soak in cold water, boil with salt for five minutes, then add remaining ingredients and stew for two and a half hours.

2. 2

   Add butter before serving.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 19. The excerpt below is the record exactly as published.

Brunswick Stew. — Roast Venison. — Baked ^ Deer's Head. — Venison Sausages. — Stuffed Roasts op Game. — Woodchucks, Porcupines, 'Possums and Pigs. SOME good recipes for cooking meats and game, which are not given in Part I., are the following : Frizzled Beef. Cut dried beef into very thin shavings, and put into a frying pan nearly half full of cold water. Set over the fire and let it come to a boil, then stir in a large lump of butter and enough fiour to make a good gravy. Hash. Four pounds of cold boiled meat (not pork) or corned beef, free from bone or gristle, one large par- boiled onion, and two pounds of boiled or baked po- tatoes are chopped and mixed together, seasoned with pepper and salt, and stirred up with about a pint of hot water. Put enough lard or butter into a frying pan to well cover the bottom when melted, and when it is " screeching hot," put in the hash. Stir it for a few minutes, then let it fry till it is brown on the bottom. Corned beef hash requires little salt for seasoning. 6o Canoe and Camp Cookery. Boiled Pork. Soak over night in cold water and put into a pot of cold water over the fire when the boiling begins. Boil same as other meat (see page 27) and save the cake of fat that rises when it is cold for frying pur- poses. Turnips, cabbage, potatoes and greens are good boiled with the pork. See table for boiling vege- tables in the next chapter. Fork Hash. Cut salt pork or bacon into small dice, and while it is frying over a slow fire cut raw potatoes and onions into thin slices, put them with the pork, cover the fry- ing pan and cook for ten minutes, occasionally stir- ring. Fork and Beans. The right proportions are two quarts of beans to three pounds of pork. Pick over the beans at night, wash them, and put them to soak in cold water until the next morning. Then if only boiled pork and beans are desired, drain the beans, and put them with the pork in the pot, just cover with cold water, set over the fire (with the cover on the pot), and boil till the beans are tender^ skimming the scum off as it rises. If baked beans are wanted parboil the pork and cut it into thin slices, then drain the beans and boil as above. Put half the beans into the bake-kettle, then the pork, then the remainder of the beans, and Meats and Game. 6i pour over them half a pint of boiling water. Bake among the coals till the top is crusted brown. If buried in the ground with a good supply of coals it is best to put them in at night when going to bed, and they will be done in the morning. If the bake-kettle is enveloped in hot coals on the surface of the ground they will bake on the outside quicker, but inside, where the pork is, they will not be baked at all. This latter method, therefore, should only be used when in a hurry, and in this case the pork should be scattered around in different portions of the pot, and the beans left may be re-baked for another meal. G-ame Stew. Cut up any kind of game, whether furred or feath- ered, into small pieces, wash it, and put it in *a pot with some pork cut into pieces three inches square, and rather more than enough water to cover it all. Let it boil for half an hour, skimming off the particles that rise to the top. Then add four or five sliced onions, some parsley or summer savory, salt and pepper, and boil slowly for an hour and a half. Half an hour before it is done put in a few pared potatoes, cut to a uniform size. Brunswick Stew.* For a stew for five or six persons the following are * This is a favorite Virginia dish, of which the compiler of this book has eaten, but which he has never cooked. The recipe here given is said by an old Virginian to be reliable. 62 Canoe and Camp Cookery. the ingredients : two-good- sized or three small squir- rels, one quart of tomatoes, peeled and sliced, one pint of butter or lima beans, six potatoes, parboiled and sliced, six ears of green corn cut from the cob, one-half pound of butter, one-half a pound of fat salt pork, one teaspoonful of black pepper, one-half a tea- spoonful of cayenne, one gallon of water, one table- spoonful of salt, two tablespoonfuls of white sugar, one onion minced small

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