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JIM GRAHAM'S TAR HEEL BRUNSWICK STEW
1 large stewing chicken
1 pound veal, beef, goat
or squirrel
2 large potatoes diced
1 large onion diced
4 cups fresh or canned corn
4 cups lima beans
2 8-ounce cans tomato
sauce or canned tomatoes
Salt
Pepper
Hot pepper sauce
Worcestershire sauce
Butter
Stew chicken and other meat together until chicken is ready to fall from
bones. Cool and shred chicken and other meat with fingers, discarding skin
and fat. Put meat back in broth, skim off excess fat and continue to simmer.
Cook potatoes with onion, corn, lima beans, and tomato sauce. When potatoes
are tender, combine with chicken. The mixture will be thin like soup. Simmer
for several hours to thicken. Season to taste with salt, pepper, hot pepper
sauce, Worcestershire sauce and butter. Yields: 10 to 12 servings. NOTE:
Can also be frozen.
28
Object Description
| Rating | |
| Title | North Carolina wild game cookery |
| Contributor |
North Carolina. Department of Agriculture and Consumer Services. |
| Date | 197? |
| Subjects | Cooking (Game) |
| Place | North Carolina, United States |
| Time Period |
(1954-1971) Civil Rights era (1945-1989) Post War/Cold War period |
| Publisher | Raleigh : The Department ; 197-? |
| Agency-Current |
North Carolina Department of Agriculture and Consumer Services |
| Rights | State Document see http://digital.ncdcr.gov/u?/p249901coll22,63754; |
| Physical Characteristics | 31 p. : ill. ; 18 cm. |
| Collection |
North Carolina State Documents Collection. State Library of North Carolina |
| Type |
Text |
| Language |
English |
| Format |
Recipes |
| Digital Characteristics-A | 7.62 MB; 36 p. |
| Digital Collection |
North Carolina Digital State Documents Collection |
| Digital Format |
application/pdf |
| Audience |
All |
| Pres File Name-M | pubs_ag_ncwildgamecookery_0001.tif - pubs_ag_ncwildgamecookery_0018.tif |
| Pres Local File Path-M | Preservation_content\StatePubs\pubs_ag\images_master |
| OCLC number | 3719632 |
Description
| Title | Page 30 |
| Full Text | JIM GRAHAM'S TAR HEEL BRUNSWICK STEW 1 large stewing chicken 1 pound veal, beef, goat or squirrel 2 large potatoes diced 1 large onion diced 4 cups fresh or canned corn 4 cups lima beans 2 8-ounce cans tomato sauce or canned tomatoes Salt Pepper Hot pepper sauce Worcestershire sauce Butter Stew chicken and other meat together until chicken is ready to fall from bones. Cool and shred chicken and other meat with fingers, discarding skin and fat. Put meat back in broth, skim off excess fat and continue to simmer. Cook potatoes with onion, corn, lima beans, and tomato sauce. When potatoes are tender, combine with chicken. The mixture will be thin like soup. Simmer for several hours to thicken. Season to taste with salt, pepper, hot pepper sauce, Worcestershire sauce and butter. Yields: 10 to 12 servings. NOTE: Can also be frozen. 28 |
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