brunswick stew (1941 new american cookbook)
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!
prep time
1 Hr 15 Min
cook time
3 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 - grey squirrels
- 1 tablespoon salt
- 4 - potatoes, pared and cubed
- 1 cup canned corn
- 2 - diced onions
- 1 cup lima beans
- 2 cups canned or strained stewed tomatoes
- 1/4 pound diced salt pork
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 teaspoon pepper
How To Make brunswick stew (1941 new american cookbook)
-
Step 1Skin, 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.
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Step 2Add squirrels, potatoes, corn, onion, beans, tomatoes, and salt pork. Cover and simmer 2 1/2 hours, stirring every 30 minutes.
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Step 3Add flour, mixed to a smooth paste with butter. Mix well. Cover and cook 15 minutes more. Season with pepper and stir until slightly thickened.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Category:
Vegetable Soup
Category:
Wild Game
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#Squirrel
Ingredient:
Wild Game
Culture:
Southern
Method:
Stove Top
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