2 each rabbits
4 each squirrels
2 lb venison
4 each onions, med, diced & sauteed
4 each potatoes, diced
8 cup broth (from parboil)
1/2 cup butter
8 oz cream style corn
16 oz lima/butter beans, can
2 can tomatoes
1 can okra (if available)
2 tbsp worcestershire sauce
2 each bay leaves
2 tsp salt
1 tsp peppercorns
1 tsp red pepper, dried
Directions
Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability. Recipe date: 01/15/63
Servings: 1 servings
Brunswick Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
It is possible to track the history of meal recipes far back into the distant past, certainly as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, generally, these early cook books were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also tells us how the ancient cooks made use of many spices, including a few that are still present in modern kitchens such as basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the holy lands, including spices such as parsley and basil. The introduction of these new culinary ideas created an outbreak in recipe publications, many of which still exist in private cookery archives. For the decades that followed, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and consequentially chefs and their recipe collections increased in prestige. However, it was during the 1800s that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording popular recipes of the day. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Brunswick Stew recipe.
