Mrs. Michie’s Brunswick Stew

Fried Green Corn is tasty, and surprisingly, not well known. Guess we just gorge out on Corn on the Cob in the summer. With today’s improved genetics, corn stays sweet for several weeks. In the past, it got too tough to eat on the cob really fast.

Here is another really old recipe from Virginia and the Michie Tavern: Brunswick Stew. Somewhere on our trip, we saw a sign saying that this place was the home of the original Brunswick Stew. Stew was a staple from the first days at Jamestown until the days of refrigeration and modern stoves.

Mrs. Michie’s Brunswick Stew:

This stew was originally made with squirrel. However, chicken or rabbit is generally used in place of squirrel today.

6 lbs. Chicken or rabbit, cut up
1 med. Onions, chopped
2 lbs. Ripe tomatoes, cut into eights
1 lb. Lima (butter) beans
2 lg. Potatoes, diced
2 lbs. Corn (about 4 cups)
1 lb. Okra, cut up (optional)
2 tsp. Sugar
4 tbsp. Butter
Salt & pepper to taste

Simmer the chicken or rabbit in 2 - 3 qts. Water for approx. 2 hours or until the meat can be easily boned. (The amount of water used depends on your desired thickness of the stew.)

Remove the meat from the broth and allow to cool. Add the vegetables to the broth, stirring occasionally; simmer until the potatoes, onions and beans are tender. Add the butter. Dice the boned meat (optional) and ad to the broth. Add the sugar, salt and pepper to taste. Let the stew simmer for 2 hours over low heat. Serve.

Yield: 8 - 10 servings.

Note: It is believed that the flavor of the stew improves if allowed to “set” overnight and served the next day.

You know Max, that originally this recipe would have read (more likely, the cook would have been told), “Take whatever fresh meat you have around, and whatever vegetables are in the garden, put in the big stew pot and cook all day.”