Title: Camp Stew - Mr. B's receipt - MHNC 1870
Categories: Stew Soup History Camping Southern
Yield: 1 Unknown
| 1 | | Or more chickens |
| 2 | | Twice as many squirrels as chickens |
| | | Slices of pickled pork -or- bacon to cover bottom of stew-pa |
| | | Irish potatoes |
| 2 | lg | Onions; cut up fine |
| | | Butter beans |
| | | Corn |
| | | Tomatoes |
| | | Red, black pepper & salt to taste |
Prepare one or more chickens, and twice as many squirrels, as for
frying. Into the bottom of a pot or deep stew-pan, lay slices of pickled
pork or bacon, cutting off the rind and rancid parts, if bacon is used. Put
a layer of chicken, one of Irish potatoes peeled and sliced, two large
onions cut up fine, butter beans, corn and tomatoes; red and black pepper
and salt to taste; a layer of game, then of pork. Finish with a layer of
vegetables; cover with water, and, putting on a well-fitting cover, set the
vessel where the mixture will simmer gently and steadily for four hours.
_Mrs. Hill's New Cook Book_, Arabella Hill, 1870. Reprinted by Oxmoor
House. Typos by Jeff Pruett.