The Original Brunswick Stew Recipe
May 19, 2009 4:44:32 GMT -5
Post by muzzlemonkey on May 19, 2009 4:44:32 GMT -5
Virginia stew of squirrels
Clean wash and joint three squirrels Lay in salt and water for half an hour Put then into a broad pot in this order First a layer of chopped fat salt pork then one of minced onions next of parboiled potatoes sliced thin then follow successive layers of green corn cut from the cob Lima beans and the squirrels Proceed in this order seasoning each layer with black and more lightly with cayenne pepper until all the materials are used up Cover with four quarts of boiling water and put a tight lid on the pot Stew gently for three hours before adding a quart of tomatoes peeled and cut into bits two teaspoonfuls of white sugar and a tablespoonful of salt Cook an hour more stir in four tablespoonfuls of butter cut up in two of flour boil three minutes and turn into a tureen This is the genuine recipe over (two centuies)* old for making the far famed Brunswick stew eaten in perfection at Old Virginia races barbecues and political dinners Chickens lamb and veal may be used in place of squirrels also old hares
* From Marion Harlands Cookbook -1907
Clean wash and joint three squirrels Lay in salt and water for half an hour Put then into a broad pot in this order First a layer of chopped fat salt pork then one of minced onions next of parboiled potatoes sliced thin then follow successive layers of green corn cut from the cob Lima beans and the squirrels Proceed in this order seasoning each layer with black and more lightly with cayenne pepper until all the materials are used up Cover with four quarts of boiling water and put a tight lid on the pot Stew gently for three hours before adding a quart of tomatoes peeled and cut into bits two teaspoonfuls of white sugar and a tablespoonful of salt Cook an hour more stir in four tablespoonfuls of butter cut up in two of flour boil three minutes and turn into a tureen This is the genuine recipe over (two centuies)* old for making the far famed Brunswick stew eaten in perfection at Old Virginia races barbecues and political dinners Chickens lamb and veal may be used in place of squirrels also old hares
* From Marion Harlands Cookbook -1907
