Brunswick Stew No. 1

Ingredients

• 2 large roosters or 3 large hens
• 12 cans butter beans
• 2 lbs. ground veal
• 12 cans tomatoes
• 2 lbs. ground pork
• 1 gallon onions sliced
• 1 peck Irish potatoes sliced
• 10 lbs. shredded cabbage
• 2 stalks celery cut fine
• Salt, red and black pepper to taste

Method

1. 1

   Cook chicken until it falls off bone, remove bones, add ground meat and vegetables, cook until vegetables are done and mixture thickens — about 8 hours — stir regularly.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 46. The excerpt below is the record exactly as published.

2 large roosters or 3 large hens 12 cane corn (if roosters used use lib. butter) 12 cans butter beans 2 lbs. ground veal 12 cans tomatoes 2 lbs. ground pork 1 gallon onions sliced 1 peck Irish potatoes sliced 8 cans English peas 10 lbs. shredded cabbage Salt, red and black pepper to 2 stalks celery cut fine taste Cook chicken until it falls off bone, remove bones, add ground meat and vegetables, cook until vegetables are done and mixture thir-k — about 8 hours — stir regularly. (This can be used for turtle stew too). L. O. Woodson BRUNSWICK STEW NO.

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