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Brunswick Stew................


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Brunswick Stew................

Ike! | Aug 21, 2003 05:05 PM

Here are three recipes from local cookbooks that I'm very familiar with. I
actually learned the real secrets from a "hillbilly" friend back in my
younger days on a wild hog hunting trip. He cooked up some and I've been
cooking a pot or two every year since. I usually use a very big pot that
holds about 20 quarts as you can get carried away when you start adding
ingredients. I prefer squirrel, pork and chicken. I don't think either of
these recipes calls for squirrel. My dad always had squirrels in the
freezer so I boiled 4/5 so as not to waste em. It takes a long time to boil
the squirrels to get them tender. If you don't have squirrel, then use
pork, chicken and some kind of beef stew meat. The secret is to boil the
chicken until it's tender which is not too long. Get the meat out, separate
it from the bones but save the broth. Put the pot of broth in the frig and
cool it down, then scrape the fat off the top after overnight in the frig
and use it for your stock base. Boil the pork til tender and then discard
the water, clean your pot, add the chicken broth and start cooking. Tear
the chicken, pork and beef or squirrels up kind of fine. You don't have to
chop it up. These kinds of meat will take care of themselves while cooking
and end up a very fine kind of stringy meat. This stew will be very thick.
You can add a lot of liquid if you want it watery but we like it thick.

After you cook all the meat one day and cool off the broth, you can start
your stew the next day with little trouble. The meat is the hardest part.
Add whatever you want to. I usualy doctor up the stew from these three
recipes. Use a stick or two of butter as this keeps the meat from sticking
to the bottom of your pot. Watch that closely as these meats will stick.
The butter stops it but be sure to use enough. I use tomatoes, onions,
celery, lots of garlic, catsup, potatoes, butterbeans and oakra. If you are
going to freeze some, leave off the potatoes or cook them separate so you
can put a few in each bowl when you dine.

1 5-1b. h en
3 l b s. trimmed round steak
4 l b s. chopped onions
3 l b s. chopped okra
1/2 1 b. bacon
1/4 l b. raw ham I l emon, sliced thin
3 pieces chopped celery
1 c. chopped parsley
1 0 peppercorns (may be
5 cans tomatoes to which 1 tsp.
baking soda is added
1/2 c. vinegar
1 small bottle catsup
1 large bottle Lea andPerrins
Tabasco to Taste Salt t o taste
I large can sliced Mushrooms
6 ears corn, cut off cob
1/2 lb butter
3 fine grey squirrels
'/21b. lean ham
2 chickens or 1 hen (4-5 Ibs.)
4 onions
I bell pepper
1 red pepper pod
2 garlic buttons
1 Tbsp. sugar
'1/4 c. Lea & Perrin
Salt and pepper to taste
2 qt. tomatoes
2 lbs. okra
1 qt . fresh corn
2 sticks butter or oleo

Brunswick Stew
This recipe is quite famous in the Greenwood area as it is
the one us ed by the late Mr. John H Pettey when he
entertained such groups (is the Delta Council and the
National Cottonseed Association..
Put chicken and meat on to boil in water to cover.
Cook until meat is shredded. Remove bones. Add
onions, okra, bacon (cooked) and ham which has
been fried with bacon and drained from grease,
lemon , celery, and parsley. Cook slowly for hours.
Cook in separate pan the tomatoes, catsup, vinegar,
Worcestershire, Tabasco and some salt for about all
hour--then add to stew in large pot. More liquid
may be added if necessary and the butter is added
as the stew cooks to prevent sticking. About thirty
minutes before serving time add the mushrooms
and corn. Serves 12.
Courtesy Mrs. Fred Sandifer
Greenw ood, M ississippi

Brunswick Stew
Cut squirrel and hen into pieces as for frying. Place
i n large stewing pot with chopped onions, bell
pepper, red pepper, garlic, sugar, Lea & Perrin, salt
and pepper, covering with water. Boil this slowly
until pleat leaves the bone. Remove the bones and
return to stove; add remaining ingredients:
chopped tomatoes, sliced okra, cut corn, minced
parsley and butter. Cook all of these ingredients
until well blended, about 6 hours. Stir frequently
and add water if necessary, but do not serve
watery, as this is a heavy stew. Serves 20.
Mrs. J. P. Fisher, Jr.

Brunswick Stew
6 (5 to 6 pound) hens or heavy
4 to 5 (16 ounce) cans cut green
beans, drained
10 to 12 pounds lean beef,
18 (16 ounce) cans stewed
2 pounds center cut ham, cubed
6 (17 ounce) cans white cream-
1 pound bacon, chopped
style corn
1 pound cubed salt meat with
1 pound butter
skin removed
3 (15 ounce) bottles Worcestershire
5 to 6 pounds potatoes, peeled
and chopped
1 (8 ounce) can black pepper
18 large while onions, peeled
1 (1 1 /8 ounce) can red pepper
and quartered
1 (2 ounce) bottle Tabasco
5 whole bunches celery, chopped 4 to 5 (14 ounce) bottles ketchup
2 bunches parsley, chopped
Juice of 4 lemons
10 pounds frozen whole okra
4 (4 ounce) cans mushrooms,
4 to 5 (17 ounce) cans lima
stems and pieces, drained
beans, drained
Boil chicken in water to cover until meat separates from the bone. Take out,
discard all skin and bones from chicken, and chop meat. Strain stock through
colander and reserve. Cut beef, ham, bacon and salt meat into small pieces
place in large pot with potatoes, onions, celery and parsley. Boil in water
cover I hour, stirring infrequently. If there is a large quantity of stock,
the meat mixture with stock instead of water. Add chicken, remaining stock,
okra and other vegetables except tomatoes, corn and mushrooms. Boil for I
hour; add tomatoes. (To keep tomatoes from curdling when added to the hot
mixture, place in pan with 1 Tablespoon soda and let stand for 5 minutes.)
for another hour; add corn. Add butter and next 6 ingredients to stew about
hour before cooking is completed, adding drained mushrooms thirty minutes
before serving. Simmer well. Recipe can be reduced for individual use.
From the recipes of W. H. Montjoy
This recipe has been cut down from the original recipe calling for 350
of chicken to feed hundreds of people at the annual Billups Dove Hunt at the
Billups Plantation in Indianola, Mississippi, cooked each year by Billy
The stew would be started by 6:00 a. m., cooked in an old black iron
cauldron and stirred with a boat paddle off and on until serving after the
It has been enjoyed for years by many Mississippians, as well as people from
all over the country, and has been written about in newspapers in several
Southern cities.
To enhance flavor of homemade vegetable soup add chicken or beef bouillon
cubes to the stock.


I never used the ham or bacon as I did not think I needed it. Take the
three recipes and go from there. Good luck

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