Camp stew - mr. b's receipt - mhnc 1870
1 Unknown
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Or more chickens |
| 2 | eaches | Twice as many squirrels as chickens |
| Slices of pickled pork -or- bacon to cover bottom of stew-pan | ||
| Irish potatoes | ||
| 2 | larges | Onions; cut up fine |
| Butter beans | ||
| Corn | ||
| Tomatoes | ||
| Red, black pepper & salt to taste | ||
Directions
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.