Brunswick Stew

* Exported from MasterCook II *

Brunswick Stew

Recipe By : Mrs. Robert M. Chilton
Serving Size : 6 Preparation Time :0:30
Categories : Entree' Fowl & Game
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Quail* -- dressed & split
3 Squirrels -- dressed & quartered
Flour
6 Tbsp Butter
1 C Chopped Scallions
4 Med Potatoes -- thinly sliced
2 C Lima Beans
3 C Okra -- sliced across
1 C Canned Tomatoes
1 Bay Leaf
2 tbsp Chopped Parsley
1 1/2 tsp Salt
2 C Fresh Corn Kernels -- **see note

*May substitute ½ chicken.
**Add corn during last 10 minutes.

Flour the quail and squirrels lightly and brown them in butter; place in
a large pot and cover with water. Simmer for 1½ hours. Then add the
rest of the ingredients, except the corn, and enought water to again
cover. Simmer until the vegetables are tender, stirrring often to
prevent sticking to the bottom. Add the corn and simmer 10 minutes
more. Serve in a flat soup plate.

Serves 6

Source: "Mountain Measures"--Junior League of Charleston, WV
ed. 1974

- - - - - - - - - - - - - - - - - -