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Old Virginia Brunswick Stew

Courses: Soup
Serves: 20 people

Recipe Ingredients

2   Hens
  Water - as needed
1   Rabbit
6   Onions - chopped (large)
2 1/2 lbs 1135g / 40ozPotatoes - peeled, diced
2   Baby lima beans
4   White corn - see * Note 1
4   Canned tomatoes, including juice - see * Note 2
1 lb 454g / 16ozButter
1   Chili sauce - (18 oz)
  Worcestershire sauce - to taste
  Hot pepper sauce - to taste
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note 1: Home frozen corn is best, but commercially frozen or canned white shoepeg corn can be used.

* Note 2: If using store-bought canned tomatoes, be sure to cut out and discard tough yellow cores.

Place hens in a large stock pot. Cover with cold water and bring to a slow boil. Boil 1 hour. Add rabbit (and more water if necessary), cover and boil slowly 1 hour longer. Measure and reserve 2 quarts stock. When hens and rabbit are cool enough to handle, skin, bone and cut meat into small pieces.

Return meat to pot with reserved stock, onions, potatoes, beans, corn, tomatoes and butter. Cover and cook over low heat, stirring from time to time, until thickened, about 6 hours. Season with chili sauce, Worcestershire, hot pepper sauce, salt and pepper.

This recipe yields 20 hearty servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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