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Old-Fashioned Brunswick Stew Recipe

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This recipe for Old-Fashioned Brunswick Stew, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Spivey, cousin of the bride
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large hens
3 hog heads
16 lbs of Irish potatoes
8 lbs. of onions
1 small box of ceyenne pepper
18 #2 cans of tomatoes
18 #2 cans of corn
1 small box of red pepper
1 small box of salt
1 bottle of tobasco sauce
3 bottles of ketchup

Directions:
Directions:
Cook meat. Cool completely. Pull off bones and grind meat. Cook potatoes in broth from meat, then add meat and rest of ingredients. Cook all day on very low heat, stirring often to keep from sticking to bottom of pan.

Number Of Servings:
Number Of Servings:
Many!
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
This is for real! I can remember being around when Woodrow and Fussell would make this.The meats were all cooked and ground the day before. It was an all day affair. Some items got changed as the years went by such as the hog heads. They got changed to pork roasts, etc. My memories of this stew are still strong and I promise you I have never had any as good as Woodrow could make. Tommy and I have made stew based on this recipe and it was always enjoyed. Thought you might get a laugh or two from this. You know at one time, Webster had a cannery in Milledgeville and he canned Brunswick Stew. After Tommy and I married, we were living in Texas and I (being a country girl from Arkansas) had never heard of Brunswick Stew. So Fussell mailed us some of Webster's canned stew.

 

 

 

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