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Brunswick Stew

Chef.Foodie's picture
  Fowl/Roasting chicken 5 Pound
  Lean salt pork 1⁄2 Pound
  Onions 3
  Lima beans 20 Ounce (Fresh Or Tinned, Broad Beans Can Be Substituted But Flavor Is Different)
  Whole tomatoes/1 medium tin 6 Ounce
  Boiling water 3⁄4 Pint
  Corn on the cob/Large tin sweet corn 1 Pound
  Tomato ketchup 2 Ounce
  Worcester sauce 1 Tablespoon
  Butter 1 1⁄2 Ounce
  Plain flour 1 Ounce
  Salt To Taste
  Pepper To Taste

Ask the butcher to cut up a 5-lb. fowl or roasting chicken as for a fricassee.
Roll each piece of chicken in flour.
Cut 1/2 lb. lean salt pork into small squares.
Scald for 5 minutes in boiling water, drain and rinse with cold water.
Peel and cut vertically in thin slices 3 onions.
Put the salt pork squares on the bottom of a heavy stewing pan.
Cover with the onions.
Place the pieces of chicken on the onions.
Cover with the fresh or tinned lima beans.
Pour over a medium-sized tin of whole tomatoes and 3/4 pint of boiling water.
Bring to a boil.
Reduce heat and simmer gently 1 hour.
Add 1 lb. fresh uncooked corn cut from the cob.
A drained large tin of golden sweet corn may be substituted if corn is not in season.
Salt and pepper to taste.
Cover and simmer for 1/2 an hour or until the chicken is tender.
Correct seasoning.
Add 2 oz. tomato ketchup and 1 tablespoon Worcester sauce.
Cook 5 minutes longer.
Cream 1 1/2 oz. butter with 1 oz. plain flour.
Stir into the stew, and when slightly thickened remove from fire.
Store in a cool place or refrigerator.
To serve, reheat on a low heat.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5318 Calories from Fat 1809

% Daily Value*

Total Fat 200 g307.9%

Saturated Fat 74.4 g371.8%

Trans Fat 0 g

Cholesterol 1720.1 mg573.4%

Sodium 7259.5 mg302.5%

Total Carbohydrates 308 g102.8%

Dietary Fiber 50.2 g200.9%

Sugars 62.2 g

Protein 562 g1123.8%

Vitamin A 114.4% Vitamin C 429.8%

Calcium 61.2% Iron 225.4%

*Based on a 2000 Calorie diet

Brunswick Stew Recipe