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Old 03-17-2015, 09:49 PM
ShawnE ShawnE is online now
Senior Member
Join Date: Mar 2015
Location: Santa Cruz mountains, CA
Posts: 153
Default Brunswick Stew

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.


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brunswick stew

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