Recipes > Meat > Brunswick Stew

Brunswick Stew

Ingredients

• 2 squirrels or small chickens
• 1 quart of sliced tomatoes
• 1 pint of sweet corn
• 1 pint of lima or butter beans
• 1 quart of sliced potatoes
• 2 onions
• 1/2 pound of fat salt pork
• 1 tablespoonful of salt
• 1 tablespoonful of sugar
• 1/2 teaspoonful of cayenne pepper
• 1 large spoonful of butter
• 1 heaping tablespoonful of flour

Instructions

Cut the pork in slices, and fry brown; cut the squirrels or chickens in pieces, and brown a little, adding the onion cut fine. Now put all the materials in a soup-pot; cover with two quarts of boiling water, and season with salt, sugar, and cayenne pepper. Stew slowly for four hours. Just before serving, cream butter with flour; thin with the broth, and pour in, letting all cook five minutes longer. To be eaten in soup-plates.

Source

The Easiest Way in Housekeeping and Cooking (1903).

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