1 no ingredients
Directions
18 white peppercorns --
: bruised
6 whole cloves
2 cloves garlic
2 bay leaves
3 sprigs parsley
1/4 ts dried thyme -- or 4 sprigs
: fresh
2 qt chicken stock
6 lb stewing chicken -- or large
: roaster, qu
1 lg onion -- chopped
1/2 lb bacon -- good
: thick;chopped
3 md onions -- chopped
3 md new potatoes -- peeled and
: cubed
12 oz tomatoes -- peeled,
: undrained
1 c dried baby lima beans --
: soaked overnight
2 TB tomato paste
1 dried red pepper --
: optional
1/2 ts salt
1/8 ts fresh ground black pepper
1 c okra -- fresh, halved
2 c corn kernels -- fresh
: CORN DUMPLINGS-----
1 c flour
1 TB yellow cornmeal
2 ts baking powder
1/2 ts salt
1 pn sugar -- generous
1 TB butter -- chilled
1/3 c fresh corn kernels -- or
: frozen, thawed
2/3 c milk -- cold
Soak lima beans overnight in cold water then drain. Combine first 6
ingredients in small piece of cheesecloth and secure with a string.
Add to an 8-quart pot with the stock and bring to a simmer over
medium-high heat. Add hen, giblets, and 1 chopped onion. Simmer,
covered, until the chicken is tender, about 1 1/2 to 2 hours. Chill
overnight if desired. Skim fat from surface of stock. Remove
chicken; discard skin and bones and cut meat into bite-size pieces.
Set aside. Cook bacon until crisp in medium skillet over medium heat.
Remove with slotted spoon to paper towel and drain well. Add to
stock. Pour off all but 2 tblsp fat and place skillet over high
heat. Add remaining onion and saute quickly until browned. Add to
stock along with potatoes, tomatoes, lima beans, tomato paste, red
pepper, salt, and pepper, and stir to combine. Cover partially and
simmer until beans are tender, about 40-60 minutes. (Stew can be
prepared several days ahead to this point and refrigerated.) Stir in
reserved chicken, okra, and corn. Bring stew to simmer, then drop
dumpling batter in by tablespoonfuls. Cover pot securely and simmer
until dumplings are puffed and a toothpick inserted in center comes
out clean, about 15 minutes. Turn into soup tureen to serve or spoon
dumplings into heated bowls and ladle soup over. Corn Dumplings:
Servings: 8 servings
Brunswick Stew With Corn Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Soup; Stew
The History of Recipes
Historians have proved the existance of recipes far back into ancient history, at least as far as ancient Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
During Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and parsley. During the succeeding few hundred years, the upper classes competed with each other to serve the most exotic meals, and as a result the best cooks and their recipes were at a premium. However, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Brunswick Stew With Corn Dumplings recipe.
