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Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Sunday, January 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
(1) 4 to 5 lb hen large and fat
2 lbs of lean pork
2 large cans of stewed tomatoes
2 large cans of white corn
2 large cans of butter beans
4 lbs white potatoes
1 lb onions

Directions:
Directions:
Cook chicken until it falls from bone. Cook pork separate until it falls fro the bone. I cook the meat a day before so that it will be cool. Use skin and broth. Add tomatoes and onions and cook until they break apart. Cook potatoes separately and mash good. It is a good idea to pour some of the hot stew into them so that they will mix in easy. Add the corn, butter beans and mix in the potatoes until they can not be seen. Season to taste with 1 tbsp. 2 tbsp. salt,1 tsp. red pepper,2 tbsp. sugar and 1/3 bottle of Lea and Perins Worcester. You can cook the mixture of meat, tomatoes,onions with very little stirring. After you add the corn, butter beans and potatoes you must stir all the time until the stew is thick.

Number Of Servings:
Number Of Servings:
16 people
Personal Notes:
Personal Notes:
This is my Dad's receipt. My mom and dad used to have a party every Duke Carolina football week-end and they would make this outdoors in a big black pot. Dad made a wooden paddle to stir it with. All four of us children would help stir sometime during the day of the party.

 

 

 

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