BRUNSWICK STEW
Soups
Ingredients
- 2 1/2 gallons
- 1 stewing chicken
- 1 1/2 quarts potatoes
- 1 quart small butter beans
- 1 quart small kernel corn
- 1 quart tomato juice
- 3 large onions
- 1 lb butter or margarine
- 2" slab of smoked middling (remove when stew is done)
Directions
salt, to taste
red pepper, to taste
black pepper, to taste
sugar, to taste
Cook chicken.
Remove skin and bones and cut meat into small pieces.
Add to broth; add tomato juice and let simmer while
assembling the rest of the ingredients.
Boil potatoes and onions together and mash when done
and add to stew.
Cook butter beans and add. Add corn.
After potatoes and corn have been added, stir constantly
or they will stick and scorch.
Bread crumbs may be added if needed to thicken.
This stew was served for Grandma Gusta's Birthday.
red pepper, to taste
black pepper, to taste
sugar, to taste
Cook chicken.
Remove skin and bones and cut meat into small pieces.
Add to broth; add tomato juice and let simmer while
assembling the rest of the ingredients.
Boil potatoes and onions together and mash when done
and add to stew.
Cook butter beans and add. Add corn.
After potatoes and corn have been added, stir constantly
or they will stick and scorch.
Bread crumbs may be added if needed to thicken.
This stew was served for Grandma Gusta's Birthday.
Source: PDF page 54
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