Brunswick Stew (Virginia)

Ingredients

• Use one of three meats — chicken
• one sliced onion
• one thick slice boiling meat
• 6 ears fresh scraped corn
• 1 quart tomatoes
• 1/2 pound butter
• two cups stale light bread crumbs

Method

1. 1

   Cook chicken until meat leaves the bones, adding water as needed.

2. 2

   Add corn and tomatoes, cook until done.

3. 3

   Before serving, add bread crumbs and lemon slices.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 78. The excerpt below is the record exactly as published.

BRUNSWICK STEW (VIRGINIA). Use one of three meats — chicken, lamb, or squirrel. If chicken is used parboil, cut up as for frying ; put in pot and cover with cold water. To one, three or four pound hen ; add one sliced onion, one thick slice boiling meat, cut in small pieces. Add black pepper and salt to taste. Cook chicken until meat leaves the bones, adding water as the first water boils away. 6 ears fresh scraped corn or 1 can corn. 1 quart tomatoes, 1/2 pound butter. Let cook until corn and tomatoes are done. Before serving add two cups stale light bread crumbs

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