Brunswick Stew

Ingredients

• Two fat hens (or eight squirrels)
• Nine pounds of Irish potatoes
• two pints corn
• two pints tomatoes
• two pints okra
• six large onions
• two cans tomato paste
• one and one-half bottle Worcestershire sauce
• two-thirds pounds of unsliced bacon
• juice of three lemons
• one-half pound of butter

Method

1. 1

   Cook hens in pressure cooker for 1 hour.

2. 2

   Remove meat from bones and cut up.

3. 3

   Process potatoes, add corn, tomatoes, okra, onions, tomato paste, Worcestershire sauce, bacon, lemon juice, and butter.

4. 4

   Mix seasoning and add to stew.

5. 5

   Cook in a large pot for about 4 hours, stirring to prevent scorching.

As published

This recipe was extracted from Natchez recipes (1900), page 18. The excerpt below is the record exactly as published.

BRUNSWICK STEW Two fat hens (or eight squirrels), cook 1 hour in pressure cooker at 15 lbs. pressure. Remove meat from bones and cut up. Nine pounds of Irish pota- toes put through food chopper. Two pints corn, two pints tomatoes, two pints okra, cut up; six large onions cut fine, two cans tomato paste, one bottle to- mato catsup, one and one-half bottle Worcestershire sauce, two-thirds pounds of unsliced bacon ( cook and take out. ) Juice of three lemons, one-half pound of butter

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