Brunswick Stew (1941 New American Cookbook)
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!
4potatoes, pared and cubed
1 ccanned corn
1 clima beans
2 ccanned or strained stewed tomatoes
1/4 lbdiced salt pork
How to Make Brunswick Stew (1941 New American Cookbook)
- 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.
- Add squirrels, potatoes, corn, onion, beans, tomatoes, and salt pork. Cover and simmer 2 1/2 hours, stirring every 30 minutes.
- 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.