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
We are able to follow the history of written recipes far back into history, in fact as far back as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move on, we find some interesting books from the 1300s : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the indian food that we all know today, but rather accounts of the types of meals on the tables of the upper classes of the time. During the following few hundred years, the powerful and wealthy strove to offer the best banquets, and as a consequence, chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. The arrival of television gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Brunswick Stew #2 recipe.
