100 GALLON BRUNSWICK STEW|
200 lb. hens (heavy fat)
60 lb. lean beef (US choice)
10 lb. lean pork loin
1 lb. fatback
150 lb. potatoes (US #1 grade)
20 lb. lima beans (dried,
30 gal. whole tomatoes
75 lb. onions
9 gal. white creamed corn
6 gal. white whole corn
5 to 6 pods dried red pepper
8 lb. pure butter
sugar to taste (approximately
salt and pepper to taste
Scrub pot clean to avoid old grease or iron taste.
Leave hens whole. Cut beef in small stew beef size. Cut pork
loin in small pieces. Leave fatback whole (to be taken out
before cooking up). Peel and eye potatoes but leave whole.
Soak dried lima beans overnight. Crush or mash whole tomatoes.
Chop onions in small pieces. Cook all meats and red pepper
together until chicken comes off the bones (in stewpot). Cool
meats enough to debone the chicken. Add whole potatoes, lima
beans, tomatoes and onions (in that order). Cook vegetables
about 3 to 4 hours (except corn). Add corn about 1 hour before
stew is done. Be sure to bring the stew to a good boil after
the corn is added. Hot water may be added at any time if
needed, before corn is added. Do not add water after corn is
added. Add butter, sugar, salt and pepper. Stir well. Time
cooking: About 9 hours from time meat starts cooking. Should
measure approximately 380 to 390 quarts.
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