Brunswick Stew (1941 New American Cookbook)

Susan Feliciano


I had an Uncle Clyde, married to my mother's sister Jane. Everyone liked his Brunswick Stew. People used to joke, saying it was good because he put squirrel in it. I don't know if that is true or not, but the stew was very good.
Imagine my delight when I looked up a recipe for Brunswick Stew in my antique 1941 cookbook, and found it contained squirrel! No mention of chicken, rabbit, or ham, which is usual in this delightful Southern stew. Just squirrel.
This recipe uses the same vegetables my father's recipe always had: potatoes, corn, onions, lima beans, and tomatoes. Try it with chicken!


☆☆☆☆☆ 0 votes

1 Hr 15 Min
3 Hr
Stove Top


  • 2
    grey squirrels
  • 1 Tbsp
  • 4
    potatoes, pared and cubed
  • 1 c
    canned corn
  • 2
    diced onions
  • 1 c
    lima beans
  • 2 c
    canned or strained stewed tomatoes
  • 1/4 lb
    diced salt pork
  • 1 Tbsp
  • 1 Tbsp
  • 1/2 tsp

How to Make Brunswick Stew (1941 New American Cookbook)


  1. Skin, dress, draw, and clean squirrels according to instructions for roast rabbit or hare. Disjoint. Put 8 cups water and salt in kettle. Bring to a boil.
  2. Add squirrels, potatoes, corn, onion, beans, tomatoes, and salt pork. Cover and simmer 2 1/2 hours, stirring every 30 minutes.
  3. Add flour, mixed to a smooth paste with butter. Mix well. Cover and cook 15 minutes more. Season with pepper and stir until slightly thickened.

Printable Recipe Card

About Brunswick Stew (1941 New American Cookbook)

Main Ingredient: Wild Game
Regional Style: Southern
Other Tags: Healthy Heirloom
Hashtag: #Squirrel

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