• If a web search for the answer to your cast iron cookware question has brought you directly to this forum, the information you seek may be covered in one of the many reference topics featured on the main website.

    Quick Links: · Main Website · How to Identify Unmarked Pans · All About Cleaning & Seasoning · Reproductions & Counterfeits · Commonly-Used Terms

  • Threads in this Recipe File forum should begin with an actual, typed (by you) recipe including ingredients, quantities, and detailed instructions.
    If a recipe copied from another source, credit should be given to that source. Readers may feel free to reply with comments or ask questions about the recipe in the thread. If viewing a recipe makes you think of one you wish to share, please start a new thread with it. Requests for recipes or for cooking help, and postings about other cooking subjects should be made in the Cooking In Cast Iron forum.

Brunswick Stew

ShawnE

Member
Here is a recipe that I really like. My grandmother used to make it. It came from one of her cook books "The American Woman's Cookbook" page 302, published in 1939. Here is the original text of that recipe:

---------------------------

2 squirrels
1 tablespoon salt
1 minced onion
1 pint Lima beans
6 ears corn
1/2 pound salt pork
6 potatoes
1 teaspoon pepper
2 teaspoons sugar
1 quart sliced tomatoes
1/2 pound butter

This dish is named for a county in Virginia and is a favorite dish in that section of the country. It is served in soup-plates.
Cut the squirrels in pieces, as for fricassee. Add the salt to 4 quarts of water and when boiling add the onion, beans, corn, pork, potato, pepper and the squirrels. Cover closely and simmer for two hours, then add the sugar and tomato, and simmer one hour more. Ten minutes before removing the stew from the fire, add the butter, cut into pieces the size of a walnut and rolled in flour. Boil up, adding salt and pepper if needed, and turn into a tureen.

---------------------------------------

Enjoy,
Shawn
 
Back
Top