Recipes > Meat > Brunswick Stew

Brunswick Stew


  • 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


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.


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The Easiest Way in Housekeeping and Cooking (1903).

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