Featured Pinch Tips Video
- 1 qt
- large white navy beans
- 6 qt
- hulled corn (smutty white is best)
- 6-8 lb
- corned beef (2nd cut rattle rand)
- 1 lb
- salt pork, fat and lean
- 4-6 lb
- chicken, cleaned and trussed
- 1 large
- white turnip
- 8-10 medium
- salt and pepper to taste
1Soak beans overnight. In the morning simmer until soft, and mash to a pulp. Place pork and corned beef in cold water to cover grdually bring to a slow boil; continue until tender, about 3 hours.
2Boil the chicken in another kettle until tender, 1 1/2 hours.
3Place the mashed beans and hulled corn in a kettle with some fat and liquor from the cooked meats. Simmer to the consistency of a thick soup. The beans should absorb the liquor, but not become too dry.
4Remove the meats to a warm platter to be served with the succotash.
5Mix the corned beef and chicken liquors and in this cook the turnip and potatoes cut in small pieces.
Now add the hulled corn and beans to the cooked vegetables, and juices as for stew, and simmer a few minutes to blend the flavors. Serve the succotash in bowls and pass the meats to be added or to eaten on the side as desired.
6Now this recipe is very old printed in 1946!
And no I don't know what (2nd cut rattle rand) means????