Brunswick Stew

From: (Paula Gaynell Warnes)
Date: Sat, 23 Oct 1993 17:46:36 GMT
The following recipe is originally from the "Williamsburg: Art of
Cookery".  It makes a lot of stew.  You will probably want to
half or even quarter it, if want to try it before serving it to a group.

Cut up a pound of Chicken and put it in a large pan with three
quarts of water, one large onion, one half pound of lean ham cut
into small pieces and simmer gently for two hours.  Add three
pints of tomatoes, one pint oflima beans, four large Irish
potatoes diced, one pint of grated corn, one tablespoon of salt,
one fourth teaspoon pepper, a small pod of red pepper.
Cover and simmer gently for one more hour stirring frequently to
prevent scorching.  Add three onces of butter and serve hot.


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