BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.
Brunswick Stew.
A twenty-five cent shank of beef.
A five-cent loaf of bread—square loaf, as it has more crumb, and the crust is not used.
1 quart potatoes cooked and mashed.
1 quart cooked butter-beans.
1 quart raw corn.
1½ quart raw tomatoes peeled and chopped.
If served at two o'clock, put on the shank as for soup, at the earliest possible hour; then about twelve o'clock take the shank out of the soup and shred and cut all of the meat as fine as you can, carefully taking out bone and gristle, and then return it to the soup-pot and add all of the vegetables; the bread and two slices of middling are an improvement to it.