Brunswick Stew with Quail

Title:
Brunswick Stew with Quail

Yield:
6 Servings

Categories:
Main
Dishes,
Poultry,
Game




Ingredients:





     8    Quail* -- dressed & split


     3    Squirrels -- dressed &


          Quartered


          Flour


     6 tb Butter


     1 c  Chopped Scallions


     4 md Potatoes -- thinly sliced


     2 c  Lima Beans


     3 c  Okra -- sliced across


     1 c  Canned Tomatoes


     1    Bay Leaf


     2 tb Chopped Parsley


 1 1/2 ts Salt


     2 c  Fresh Corn Kernels -- **see


          Note






 * May substitute 1/2 chicken. **Add corn during last 10 minutes.


 


 Flour the quail and squirrels lightly and brown them in butter; place in a


 large pot and cover with water.  Simmer for 1 1/2 hours.  Then add the rest


 of the ingredients, except the corn, and enough water to again cover.


 Simmer until the vegetables are tender, stirring often to prevent sticking


 to the bottom.  Add the corn and simmer 10 minutes more. Serve in a flat


 soup plate.


 


 Source:  "Mountain Measures"--Junior League of Charleston, WV ed. 1974


 Recipe By     : Mrs. Robert M. Chilton


 


 From: Bill Spalding                   Date: 03 Jul 97 Eat-L List (Recipes


 And Food Folklore) ?