Text 7011, 98 rader
Skriven 2008-05-14 09:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Brunswick Stew
======================
-=> BARBARA MCNAY wrote to MICHAEL LOO <=-

 > sometimes smoked. One can use thick-sliced bacon cut
 > across into say (as a guess) 1/4"x1/4"x2" pieces.

 BM> OK, sounds good, then.  Speaking of terminology, could you define
 BM> Brunswick stew?  When a lot of those recipes were being posted a while
 BM> back, I was not able to identify a common characteristic.  I thought it
 BM> was chicken and some other meat, but some had only one meat, and some,
 BM> no chicken.

Hopefully this will answer that ...

Brunswick stew is a traditional dish from the southeastern United States. The
origin of the dish is uncertain, and there are two competing claims as to the
place in the South where it originated.

Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew
containing various types of lima beans/butter beans, corn, okra, and other
vegetables, and one or more types of meat. Most recipes claiming authenticity
call for squirrel or rabbit meat, but chicken, pork, and beef are also common
ingredients. Some versions have a distinctly smoky taste.

The stew essentially resembles a very thick vegetable soup with meat. The key
distinguishing factor between soup and Brunswick stew is the consistency.
Brunswick stew must be thick; otherwise, it would be vegetable soup with meat
added. Most variations have more meat and vegetables than liquid.

The main difference between the Georgia and Virginia versions have been the
types of meat used. The Virginia version tends to favor chicken as the primary
meat, while the Georgia version tends to favor pork and beef. As there is no
"official" recipe for Brunswick stew, it is possible to find chicken, pork,
beef, and other types of meat included in the same recipe.

A debate currently exists as to whether Brunswick Stew was actually originally
made near the town of Brunswick, Georgia, or in Brunswick County in southern
Virginia.

In Georgia, a plaque on a pot in Brunswick states that the first Brunswick stew
was cooked in it on July 2, 1898, on nearby St. Simons Island. A competing
story, however, claims that the dish hails from Brunswick County, Virginia.
According to one legend, the camp chef of a Virginia state legislator invented
the recipe in 1828 on a hunting expedition and everyone was immediately
hooked.[1] Some Georgians may be ready to concede the point; nevertheless, the
dish has enjoyed great popularity there, and in many parts of the South. [2]

Today, Brunswick stew, like Burgoo, a famous part of Kentucky cuisine, is most
notable for being sold for church fundraisers throughout the South.

In most areas where Brunswick Stew is being sold for fundraising it is cooked
in large iron pots over open flame or gas. Unlike soup, the stew is usually
allowed to simmer and cook for long periods of time. This may be attributed to
the older tradition of putting wild meats into the stew, which would require
longer cooking times to make the meat tender depending on the meat.

--MM

      Title: Brunswick Stew
 Categories: Stews, Game, Vegetables
      Yield: 20

     10    Squirrels; disjointed
      2 c  Corn
      1 lb Bacon; diced
      5 lb Potatoes; diced
      2 qt Tomatoes
      3 lb Onions; diced
      2 lb Lima beans
      1 c  Celery; diced
           Salt & pepper
    1/4 c  Worcestershire sauce
           Flour

  Place the squirrels in a large kettle; add water to half 
  cover. Bring to a boil. Cover and simmer until squirrels 
  are tender. Cool. Remove squirrels from stock and remove 
  meat from bones. Place squirrel meat back into stock and 
  add next nine ingredients; cook two hours. Thicken stew 
  with a small amount of flour mixed with water; simmer 30
  minutes longer. 

  TAKEN FROM:
  To Market, To Market; Junior League of Owensboro, Kentucky
  ISBN 0-9611770-0-4

  Typos by Jeff Pruett
  Submitted By JEFF PRUETT On 09-24-95

  Meal Master Format by Dave Drum - 14 May 2008

  Uncle Dirty Dave's Archives

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