Recipes > Meat > Brunswick Stew

Brunswick Stew


  • 1 chicken or 3 pounds of lamb
  • 1 onion
  • 4 potatoes
  • 4 ears of corn
  • salt and pepper
  • 6 tomatoes


Cook the chicken or lamb until tender in two quarts of water.

Take from the water and chop fine.

Put back in the liquor, add the corn, cut from the cob, tomatoes, onion, and potatoes all chopped, salt and pepper to taste.

Cook two hours.

In winter this can be made by using canned corn and tomatoes.


Print recipe/article only


Things Mother Used to Make (1914).

comments powered by Disqus