Brunswick Stew

Ingredients

• 1 fowl disjointed
• 3 or 4 oz. of ham
• 3 tablespoons of hot lard
• 1 sliced onion
• 1 qt. of green okrapods
• a cup of flour
• a qt. of water
• 3 or 4 tomatoes, skins removed
• Yz small pod of red pepper
• Y^ of a bay leaf
• 2 sprigs of thyme
• a little salt

Method

1. 1

   Saute ham in hot lard until golden brown, remove chicken to a stew-pan.

2. 2

   Saute onion and okra, add flour, blend with fat, gradually add water.

3. 3

   When boiling, add chicken, more water, tomatoes, red pepper, bay leaf, thyme, and salt.

4. 4

   Simmer until fowl is cooked, adding more water if needed.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 194. The excerpt below is the record exactly as published.

BRUNSWICK STEW.— Disjoint 1 fowl, cut 3 or 4 oz. o? ham in pieces and saute them in the 3 tablespoons of hot lard to a golden brown; remove the chicken to a stew-pan (iron must not be used) and saute, 1 sliced onion and 1 qt. of green okrapods. cut in pieces; then add ^ cup of flour and, when well blended with the fat, of which may be needed more, add gradually a qt. of water; when 'boiling add to the chicken with another qr. of water, 3 or 4 tomatoes, skins removed, Yz small pod of red pepper, y^ of a bay leaf, 2 sprigs of thyme, and a little salt

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