Brunswick Stew

Ingredients

• one chicken or squirrel
• one pint of tomatoes
• one-half pint of potatoes
• one-half pint of corn
• one-half pint of butter-beans
• one-half of a lemon, peeled and sliced
• one slice of fat bacon
• a piece of butter the size of an egg
• pepper and salt to taste

Method

1. 1

   Combine all ingredients except tomatoes, cover, and stew for two and a half hours.

2. 2

   Add tomatoes and cook for one hour longer.

3. 3

   Thicken with butter and flour before serving.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 10. The excerpt below is the record exactly as published.

BRUNSWICK STEW. Take one chicken or squirrel, to be cut up after it is pre- pared; one pint of tomatoes, skinned mid cut fine; one-half pint of potatoes ; one-half pint of corn grated, cut, or scraped ; one-half pint of butter-beans; one-half of a lemon, peeled and sliced: one slice of fat bacon, not very large; a piece of butter the size of an egg; pepper and salt to taste

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