Ingredients
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 #2 Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Food historians have traced the existence of recipes far back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further. In practice though, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius describes how the ancient chefs made use of a good variety of herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. During the following few hundred years, the powerful and rich houses competed with each other to serve the most exotic meals, and because of this cooks and their recipe collections were much in demand. However, it was during the nineteenth century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The arrival of television gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Brunswick Stew #2 recipe.
