"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Plantation Brunswick Stew Recipe

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This recipe for Plantation Brunswick Stew, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Sunday, January 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pig's head
1 set of pig's feet
1 pig's liver
2 quarts tomatoes, peeled and diced
4 quarts potatoes, peeled and diced
1 quart okra, sliced
18 ears corn, cut from cob, fine
2 large onions,sliced
6 garlic cloves, cut fine, tied in a cloth bag
1 tablespoon dry mustard
Juice of a lemon
1 whole lemon, cut in half, seeds removed
1 bottle Worcestershire sauce
1 medium bottle chili sauce
1 pint tomato ketchup
pound butter
salt and pepper to taste
1 quart bread, crumbled

Directions:
Directions:
Clean the head, remove the teeth, eyes, upper and lower gums. Clean and scrape the feet, removing the hard shell-like part. (I'll pause to add that I have never tried to make this - I think it must be a "man's thing.") Cook the head and feet in water until the meat falls off and it comes to pieces. Take out meat and bones and remove the scum from the broth. Strain. Take all of the meat from the bones and chop fine. Put the meat back in the broth. Add water if there is not enough liquid to cover meat. Place vegetables and rest of ingredients in the pot with the meat and cook for several hours very slowly. Add water if the stew is too thick. Season to taste and add the bread. Remove the garlic bag and the cut lemon. Serve over rice.

Number Of Servings:
Number Of Servings:
A crowd
Personal Notes:
Personal Notes:
Mother and Daddy had a surprise barbecue for my 16th birthday at Getzen's Pond. Dan, a marvelous old black man who had been Daddy's constant companion when he was a boy (and also saved me from being engulfed by a forest fire that we were fighting when I was about 13), roasted a whole pig in a pit and made Brunswick Stew. I don't have his recipe, but this one from "Clemson House Cookbook" has the pig's head and feet and many of the things I remember. (I don't think it contained the liver, though. He may have added some chickens as well as the pig.) This gives an appreciation for how our "fore mothers" used every part of the pig, but the oink! I have also put my recipe for Brunswick Stew, which is much easier and quicker. I'm glad I don't have to make Brunswick Stew this way now!

 

 

 

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