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Old Virginia Brunswick Stew

List of Ingredients




2 hens
Water
1 rabbit
6 large onions, chopped
2 1/2 pounds potatoes, peeled and diced
2 quarts baby lima beans
4 quarts white corn *
4 quarts canned tomatoes, including juice **
1 pound butter
1 18-ounce bottle chili sauce
Worcestershire sauce to taste
Hot pepper sauce to taste
Salt and pepper to taste








Recipe



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

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.