Recipe For Cooking Brunswick Stew (Virginia)
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 260 of 825.
1 gallon of hot water. 4 onions. 1 large chicken or 2 small chickens. 8 ears of corn. 1 cup of butter. 1 1/2 pints of tomato. 1 cup of bread crumbs. 2 slices of fat bacon. Salt and pepper.
Into a saucepan, or soup kettle, put the onions chopped fine, the tomatoes, skin removed, cut into small pieces the bacon, which is to be removed when it has seasoned the stew, and the fowl, disjointed.
Pour over the water and let simmer until the fowl is tender. Take out the fowl, discard the bones, skin, and gristle, chop fine and return to the kettle with the corn. To prepare the corn, cut each row of kernels down through the centre and press out all the pulp. Cook twenty minutes longer. Add the butter and bread crumbs with salt and pepper. This recipe should make four quarts. Water may be added to make up what is lost by evaporation.