Burlington Ward Brunswick Stew

Ingredienser

20 Ibs. beef

7.6 Ibs. pork

7.2 Ibs. chicken (or turkey)

1.6 Ibs. country fat back

7 gal. tomatoes, crushed

1 gal. tomato purée

35 Ibs. raw potatoes, cubed

10 qt. butter beans

1 qt. carrots, sm. diced

3.6 Ibs. butter

12.6 Ibs. onions, sm. diced

12.6 Ibs. cabbage, sm. diced

1 bunch celery, diced

4 qt. corn

11 qt. tomato juice

Water, as needed

¼ c. black pepper

¾ c. salt

2 Ibs. brown sugar

2 c. cider vinegar

½ bottle Texas Pete sauce

3/4 bottle Worcestershire sauce

2 bottles hot tomato catsup

2 c. white sugar

3.5 oz. chili powder

Instruktioner

Please note that the amounts of salt, pepper, sugar, vinegar and chili powder is to taste. The sugar is used to balance the tomato flavor. The vinegar is used to balance the sugar. All vegetables and meat should be cut into ¼-inch cubes. All whole tomatoes should be crushed or blended. The pork, turkey, chicken and beef are precooked with the fat removed; meat and broth were both used. Country fat back was cubed, simmered and the remaining meat removed; broth and grease

were both used. Add broth, potatoes, celery, onions and cabbage.