Brunswick Stew

Name: Brunswick Stew
Yield: Makes 15 gallons
Ingredients: ¾ c. black pepper; 1 pod red pepper, chopped; 2¼ c. sugar; 1¾ c. salt; 2½ gals, freshly cut corn; 1 gal. cubed peeled carrots; 1 gal. shredded cabbage (optional); 3½ gals, cubed peeled potatoes; 4 gals, chopped peeled tomatoes; 2½ lbs. salt pork, chopped; 2½ gals, butter beans (lima beans); 2 large stewing chickens, cut up; 6 gals, water

Preparation info

Makes
15
gallons

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

It makes a one-dish meal for the entire neighborhood

Ingredients

About 70 squirrels, cut up
2 large stewing chickens, cut up
6 gals, water
2½ lbs.

Stew
Gluten-free

Method

Clean, dress and cut up squirrels and chickens. If your folks are not ardent squirrel hunters, increase the number of chickens. If you use all chickens, this recipe will take 24 stewing chickens.
Bring 4 gals, water to boil in 30-gal. iron kettle. Add squirrel and chicken pieces. Cook, stirring often, until meat comes off the bone. (Take out pieces of bone before