Brunswick Stew

Ingredients

• 1 hen
• 2 pounds veal
• 4 hard-boiled eggs
• can corn
• can English peas
• 1 large onion
• 2 cans tomatoes
• 1 bottle tomato catsup
• 2 pounds butter
• cup butterbeans
• cup cut okra
• tablespoons salt
• 1 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• teaspoons white pepper
• 3 carrots (cooked and diced)
• 12 cup celery

Method

1. 1

   Put chicken and other meats on to boil in 3 pints water.

2. 2

   Cook until meat will be very tender.

3. 3

   Remove bones, cut to pieces, return to liquid.

4. 4

   Add tomatoes, okra, onion and seasonings.

5. 5

   Cook slowly and thoroughly, stirring often.

6. 6

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

7. 7

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

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 40. The excerpt below is the record exactly as published.

BRUNSWICK STEW 1 hen 1 teaspoon Tabasco sauce 2 pounds veal 1 tablespoon Worcestershire 4 hard-boiled eggs sauce tablespoons salt teaspoons white pepper can corn Sweetbreads from a hog 1 can English peas 1 large onion 2 cans tomatoes can mushrooms 1 bottle tomato catsup cup butterbeans 2 pounds butter cup cut okra Put chicken and other meats on to boil in 3 pints water. Cook until meat will be very tender. Remove bones, cut to pieces, return to liquid. Add tomatoes, okra, onion and seasonings. Cook slowly and thoroughly, stirring often. Fifteen minutes before serving, add English peas, mush- rooms, butter, and diced hard-boiled eggs. One cup of diced olives is liked by many, these to be added the last minute. For a large ’cue use six times this recipe. This is a famous Macon recipe and I do not believe a better one can be found anywhere. ba eed pt ber KO HOD A Macon Lapy, Macon, Ga. PORK CHOPS SUPREME Brown 6 pork chops on both sides in a frying pan. Season with salt and pepper. Put chops into a casserole with thin slice of unpeeled lemon on top of each one. Mix 1% cup brown sugar with 14 cup water. Pour over top so that some of the liquid is poured on each chop. Cover and bake at 350° about 1 hour. Turn chops once or twice during baking. LAURA WHITE (Mrs. Murray) 107 THE QUAKER CooK Book BRUNSWICK STEW 1 hen (cooked, removed from bone, and cubed) 1 cup of water if cooked in pressure cooker package frozen peas package frozen butterbeans potatoes (cooked & diced) onion eee al en 3 carrots (cooked and diced) 12 cup celery 3 tablespoons tomato catsup 1 tablespoon mustard 1 tablespoon Worcestershire sauce

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