Brunswick Stew

Ingredients

• one chicken
• one-half gallon of water
• one quart of tomatoes
• three Irish potatoes cut up
• a half dozen ears of corn cut off
• one pint of butter-beans
• a small slice of fat bacon
• a piece of butter the size of an egg
• one-half of a lemon very thin

Method

1. 1

   Boil chicken until tender, remove bones, and return to water.

2. 2

   Add vegetables and season.

3. 3

   Thicken with flour made with milk if needed.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 10. The excerpt below is the record exactly as published.

BRUNSWICK STEW. Take one chicken or squirrel, to be cut up after it is pre- pared; one pint of tomatoes, skinned mid cut fine; one-half pint of potatoes ; one-half pint of corn grated, cut, or scraped ; one-half pint of butter-beans; one-half of a lemon, peeled and sliced: one slice of fat bacon, not very large; a piece of butter the size of an egg; pepper and salt to taste. Put all on together except the tomatoes, cover closely, stew slowly for two and one-half hours, stirring it often from the bottom ; add the tomatoes and cook one hour longer ; just before taking it from the fire, add a table-spoonful of butter rolled in flour ; boil a moment, and then serve. Eaten as soup. Mrs. Geo. T. Hunter. BRUNSWICK STEW. Put one chicken in one-half gallon of water ; boil it until tender enough to pick to pieces; remove the bone, then put back in the water, and add one quart of tomatoes, three Irish potatoes cut up, a half dozen ears of corn cut off, one pint of butter-beans, a small slice of fat bacon, and a piece of butter the size of an egg ; pepper and salt to taste ; slice one-half of a lemon very thin

Cook this with the app: pantry check, scaling, and the assistant.