FRANK MCCALL'S BRUNSWICK STEW RECIPE
(MAKES ABOUT 3 QTS.)
2 LBS. COOKED MEAT (CHICKEN, LEAN PORK, BEEF--DICED,PULLED, SHREDDED OR GROUND)
3/4 QT. POTATOES, COOKED AND DICED (OR CAN BE GROUND--OR A MIX OF THE TWO)
1/2 LB. ONIONS, DICED (ABOUT 1/2 OF ONE LARGE ONION)
1-#2 CAN WHOLE KERNEL CORN, DRAINED
1-#2 CAN TOMATOES
1 #2 CAN BABY LIMA BEANS
1 TSPN (PLUS OR MINUS) SALT
1 TSPN (PLUS OR MINUS) BLACK PEPPER
1 1/2 TBSPN (PLUS OR MINUS) VINEGAR
4 TBSPN (PLUS OR MINUS) WORCESTERSHIRE
3 TBSPN (PLUS OR MINUS) TABASCO
2 TSPN (PLUS OR MINUS) LEMON JUICE
2 CUPS KETCHUP (ADD IF NEEDED, TO SWEETEN)
6-7 CUPS MEAT STOCK
COOK AND DEBONE MEAT, PUTTING 1 1/2 TSPN SALT IN WHEN COOKING. SAVE BACK 6-7 CUPS STOCK AFTER SKIMMING OFF EXCESS FAT. COOK THE POTATOES AND ONIONS IN THE REMAINING STOCK TIL TENDER, BUT NOT SOFT, SALTING TO TASTE. SIMMER 3 CUPS STOCK, MEAT, POTATOES, ONIONS, TOMATOES, VINEGAR, LEMON JUICE, SALT AND PEPPER SLOWLY FOR 2 HOURS, STIRRING OFTEN AND ADDING STOCK IF STEW BEGINS TO "STICK". ADD CORN, LIMAS, WORCESTERSHIRE, TABASCO AND CATSUP. TASTE AND ADD ADDITIONAL KETCHUP, VINEGAR, LEMON JUICE, SALT, PEPPER, WORCESTERSHIRE, OR TABASCO AS NEEDED TO SUIT YOUR TASTE. SIMMER ANOTHER HOUR.
NOTE: IF YOUR MEAT IS ALREADY COOKED I SUPPOSE YOU COULD SUBSTITUTE CANNED STOCK. ALSO, WE USE 20 OUNCE CANS, OR 2-1/2 CUPS THERE ABOUT--BELIEVING THAT TO BE ABOUT A "#2" CAN.
THIS IS A CUT-DOWN VERSION OF AN OLD, OLD NORTH FLORIDA/SOUTH GEORGIA BRUNSWICK STEW RECIPE THAT WAS COOKED IN IRON KETTLES AND WOULD FEED 100 FOLKS. DADDY FRANK WROTE IT DOWN TO BE PRINTED IN A LOCAL RECIPE BOOK, AND AT THE END OF THE RECIPE HE SAID "SEASON TO TASTE, AND MAY YOUR TASTE BE A PUBLIC ONE".
TOM
thomasbarineau@att.net-if questions arise.