Brunswick Stew

Ingredients

• 2 good-size squirrels
• 3 quarts of cold water
• i onion
• a strip of bacon
• 6 ears of corn
• i quart of ripe tomatoes
• i quart butter beans
• 4 large Irish potatoes
• the juice of i lemon
• i tablespoon of Worcestershire sauce

Method

1. 1

   Boil the squirrels, water, onion, and bacon for 4 hours.

2. 2

   Remove bones and skin, leaving meat in shreds.

3. 3

   Add corn, tomatoes, butter beans, potatoes, and lemon juice.

4. 4

   Cook for another hour, stirring to prevent burning.

5. 5

   It should be thick enough to eat with a fork.

6. 6

   Add Worcestershire sauce before serving.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 1. The excerpt below is the record exactly as published.

Brunswick Stew. .The secret of a good Brunswick stew is long, slow boiling. It should be started early in the morning and allowed to boil for several hours. Take 2 good-size squirrels, 3 quarts of cold water, i onion, and a strip of bacon — not pork — and put them on to boil. It should boil 4 hours, unless the squirrel is very old and tough, in which case boil longer. When the meat has left the bones remove the pot and pick out every piece of bone and skin, leaving the meat in shreads. Add to this stock 6 ears of corn cut from the cob, i quart of ripe tomatoes, i quart butter beans, 4 large Irish potatoes, and the juice of i lemon. Let this cook for another hour, stirring well to keep from burning. It should now be thick enough to eat with a fork, and is ready to serve. Add i tablespoon of Worcestershire sauce

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