1 tbsp bacon fat
1 large onion, sliced
1 chicken, cut in half
1 lb beef stew meat, in bite-size
1 tbsp flour
1 lb baked ham (leftover)
8 cup cold water
1 tbsp salt
1 fresh ground black pepper
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 large canned tomatoes
2 medium potatoes, diced
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup frozen okra, sliced
1 cup frozen green beans
1/4 cup fresh parsley, chopped
Directions
Recipe by: Someone in Georgia, North Carolina, or Virginia In a large
heavy kettle, heat bacon fat and add onions. Saute until lightly
browned. Dust beef with 1 tablespoon of flour, add to kettle along
with chicken and brown. Add the ham, cold water, salt, black and red
pepper, and thyme. Bring to boil then reduce heat and simmer for 2
hours covered, or until meat is tender. Remove meats from stock and
strain stock. Skim any excess fat from stock, and return to kettle.
Remove chicken from bones, discard skin and cut into bite size
pieces. Return meats to kettle adding all remaining ingredients
except for okra, beans and parsley. Bring to boil and simmer,
covered, for 45 minutes. Add okra and beans and cook for 15 minutes
longer. Garnish with fresh parsley.
Servings: 6 servings
Brunswick Stew (Soup) Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Historians have tracked the existance of recipes far back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the early Romans used many herbs, including a few that will be familiar to modern chefs for example bay, mint and parsley. In the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in manuscripts on cooking, the majority of which are kept safe in private collections. Over the following few hundred years, the upper classes strove to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the 20th century, cookery books are starting to become popular as a result of more people being able to read, leisure time and having more money. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Brunswick Stew (Soup) recipe.
