Text 7054, 109 rader
Skriven 2008-05-14 23:36:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Barbara Mcnay
Ärende: Re: Brunswick Stew
==========================
 -=> On 05-14-08  09:50,  Dave Drum <=-
 -=> spoke to Barbara Mcnay about Brunswick Stew <=-

 BM> OK, sounds good, then.  Speaking of terminology, could you define
 BM> Brunswick stew?  When a lot of those recipes were being posted a while
 BM> back, I was not able to identify a common characteristic.  I thought it
 BM> was chicken and some other meat, but some had only one meat, and some,
 BM> no chicken.

 DD> Hopefully this will answer that ...

Dave did a good job of describing it.  Here are two recipes other than
the one he posted.  Among the three, you can begin to see the
commanalities and differences.  The first recipe we had at Chownings
Tavern in Old Williamsburg Village.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brunswick Stew I
 Categories: Chicken, Stew, Colonial
      Yield: 8 servings
 
      6 lb Stewing hen
           (or two 3 lb broilers)
      2 lg Onions, sliced
      2 c  Okra, cut (optional)
      4 c  Fresh OR
           2(l lb cans tomatoes)
      2 c  Lima beans, frozen
      3 md Potatoes, diced
      4 c  Corn cut from cob OR
           2 (cans of corn, 1 lb each)
      3 ts Salt
      1 ts Pepper
      1 tb Sugar
 
  Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew,
  or 2 quarts of water for a THICK stew, until meat can easily be
  removed from the bones, about 2 1/4 hours.  Remove chicken and let
  cool.
  
  Add the vegetables to the broth and simmer uncovered until the beans
  and potatoes are tender.  Stir occasionally to prevent scorching.
  Add the chicken deboned and diced, or in sections.  Add the
  seasonings.
  
  NOTE:  If canned vegetables are used, include their juices and reduce
  water to 2 quarts for a thin stew, and 1 quart for a thick stew.
  
  ALSO NOTE:  Brunswick Stew is one of those delectable things that
  benefit from long, slow cooking.   It is a rule in some homes never
  to eat Brunswick Stew the same day it is made, because its flavor
  improves if it is left to stand overnight and is reheated the next
  day.
  
  Recipe from Chowning's Tavern in Old Town Williamsburg, Va.  Taken
  from The Williamsburg Cookbook
  Typed by Dale & Gail Shipp, Columbia Md.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brunswick Stew II
 Categories: Chicken, Stew, Southern
      Yield: 6 servings
 
      1    Whole chicken, cut up
      1    Onion, quartered
      2    Ribs of celery, diced
      1 ts Salt
    1/8 ts White pepper
    1/4 ts Black pepper
     10 oz Frozen small limabeans
     16 oz Frozen white shoepeg corn
      1 lb Canned tomatoes
      3 sm Potatoes, cubed
    1/3 c  Ketchup
      2 tb Vinegar
      1 tb Brown sugar
      1 ts Worcestershire
    1/2 ts Tobasco
    1/4 ts Marjoram (dried)
 
  Place chicken in Dutch oven and add enough water to cover well.  Add
  onion, celery, salt and pepper.  Simmer until chicken comes off bones
  easily.  Remove chicken to cool and add corn, butterbeans, tomatoes,
  potatoes, ketchup and vinegar; cook 2 hours or until tender.  Remove
  chicken from bones and add to vegetables along with Worcestershire,
  Tobasco, and Majoram.
  
  Serves 6 - 8
  
  NOTE:  Vary amount of water for thick or soupy stew.  Add a cup of
  chicken broth after first or second serving.
  
  From Virginia Hospitality 15th edition, 1990.
  Typed by Dale & Gail Shipp, Columbia Md.
 
MMMMM
 



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