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Receta Old Virginia Brunswick Stew
by Global Cookbook

Old Virginia Brunswick Stew
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  Raciónes: 12

Ingredientes

  • 2 x hens
  •     Water as needed
  • 1 x rabbit
  • 6 lrg onions minced
  • 2 1/2 lb potatoes peeled, diced
  • 2 quart baby lima beans
  • 4 quart white corn see * Note 1
  • 4 quart canned tomatoes, including juice see * Note 2
  • 1 lb butter
  • 1 bot chili sauce - (18 ounce)
  •     Worcestershire sauce to taste
  •     Warm pepper sauce to taste
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Note 1: Home frzn corn is best, but commercially frzn or possibly canned white shoepeg corn can be used.
  2. Note 2: If using store-bought canned tomatoes, be sure to cut out and throw away tough yellow cores.
  3. Place hens in a large stock pot. Cover with cool water and bring to a slow boil. Boil 1 hour. Add in rabbit (and more water if necessary), cover and boil slowly 1 hour longer. Measure and reserve 2 qts stock. When hens and rabbit are cold sufficient to handle, skin, bone and cut meat into small pcs.
  4. Return meat to pot with reserved stock, onions, potatoes, beans, corn, tomatoes and butter. Cover and cook over low heat, stirring from time to time, till thickened, about 6 hrs. Season with chili sauce, Worcestershire, warm pepper sauce, salt and pepper.
  5. This recipe yields 20 hearty servings.