Chicken Brunswick Stew

Ingredients

• 4 pound hen
• 1 quart potatoes
• 1/4 pound veal
• 1 can corn (or 2 fresh ears)
• 1/4 pound bacon
• 1 pound cabbage
• 1/4 quart onions
• 1/2 pound butter
• Red and black pepper, salt to taste
• Okra (if liked)

Method

1. 1

   Cook hen and potatoes thoroughly done.

2. 2

   Cut chicken from bones and run through meat chopper with all the other meats and vegetables.

3. 3

   Add this mixture to water that was used for cooking hen.

4. 4

   Add butter, salt and pepper and cook three hours or more.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 2. The excerpt below is the record exactly as published.

Chicken Brunswick Stew 4 pound hen. 1 quart potatoes. Y4 pound veal. 1 can corn (or 2 fresh ears). 14 pound bacon. 1 pound cabbage. 44 quart onions. VY pound butter. Okra (if liked). Red and black pepper, salt to taste

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