Season with salt and pepper to the taste; and when ready to serve, drop into the tureen two or three tablespoonfuls butter.
This makes a tureen and about a vegetable-dish full.—Mrs. R. P.
Brunswick Stew.
About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter-beans, and part pod of red pepper.
Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter.—Mrs. M. M. D.
Brunswick Stew.
Take one chicken or two squirrels, cut them up and put one-half gallon water to them. Let it stew until the bones can be removed. Add one-half dozen large tomatoes, one-half pint butter-beans, and corn cut from half a dozen ears, salt, pepper, and butter as seasoning.—Mrs. I. H.
Brunswick Stew.
Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes; cook with the meat. When done, add one dozen ears corn, one dozen large tomatoes, and one pound butter.
Take out the chicken, cut it into small pieces and put back; cook until it is well done and thick enough to be eaten with a fork.