Brunswick Stew (Another Variation)

Ingredients

• 2 fat chickens
• 1 small clove of garlic
• 1 lb chopped smoked fat meat (no lean)
• o squirrels
• 2 rabbits
• 4 lb onions
• 1 bottle Worcester sauce
• 4 cans tomatoes
• 2 cans corn

Method

1. 1

   Prepare the chickens, add the fat meat, the squirrel, rabbit, or turtle, add the onions and the clove of garlic.

2. 2

   Boil until the onions and pork dissolve and the other meats are cooked to shreds.

3. 3

   Dip the meat and bones out with a coarse strainer.

4. 4

   If the meat is not thoroughly shredded, mash it in a crock with a potato masher.

5. 5

   Put the meat back in the stock, discarding the bones.

6. 6

   Add Worcestershire sauce, then add salt and pepper to taste.

7. 7

   Add bottle of Chili sauce, and four cans of tomatoes.

8. 8

   Boil well, constantly stirring to prevent scorching.

9. 9

   When well boiled down, add two cans of corn.

10. 10

    Cook five minutes longer, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 190. The excerpt below is the record exactly as published.

2 fat chickens 1 small clove of garlic 1 lb clhopped smoked fat 1 bottle Worcester sauce meat (no lean) Salt and Cayenne pepper to o squirrels or taste 2 rabbits 1 bottle Chili sauce 4 lb onions 4 cans tomatoes

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