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    Succotash, Forefathers Day, Dec 21st


    Source of Recipe


    Unknown

    List of Ingredients




    1 1/2 pounds of pea beans
    3 medium onions, quartered
    1 bouquet garni.
    Cook soaked beans, bouquet garni and onion until tender, remove bouquet garni and discard.
    1 5 pound fowl1 onion
    1 4 pound corned beef
    1 puond salt pork
    3 bay leaves
    small bunch parsley
    2 sprigs thyme

    Recipe



    Truss the fowl with an onion in the cavity. Place in kettle with beef and salt pork. Cover with water. Gradually bring to a boil, simmer until fowl is tender. Remove chicken and next the tender salt pork, followed by the beef to a platter. Reserve the broth.
    1 rutabaga, cubed
    5 medium potatoes, sliced thinly
    water to cover.
    Cook until tender.
    Meanwhile also be cooking 3 quarts hulled corn, or hominy until tender
    Remove most of the fat from reserved broth. Use 11/2 gallons of the broth and bring to a boil. Add the beans, mashed, potato and turnips and corn . Cut meat into serving portion. Add and return to kettle. Season with salt and pepper to taste. Heat through.

 

 

 


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