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brunswick stew

Jane was telling her mother all about her date the night before. The young man had taken her to a very expensive restaurant and then to the newest musical comedy. After the show they had gone to a supper club to dance and she didn't get home until three A.M. It was the best time Jane had ever had in her life. "And I'm sure," she said fondly, "that he's in love with me, and that he's going to ask me to marry him!" Jane's mother smiled fondly. "Oh darling," she said fondly, "don't be ridiculous! How can you tell? After all, it's only the first date." Jane smiled smugly. "Oh, I know he loves me because he said my dress was too tight, too short, and cut too low." A dish that won't be hard on a tight, short, low budget is a chicken stew which for some unknown reason is called Brunswick Stew: 

One chicken, 4 to 5 pounds, disjointed or parts

Maybe some cooking oil or butter or marjarine (but chicken fat is best)

2 large onions, chopped

6 cups boiling water

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 cups canned tomatoes

2 cups whole kernel corn

2 cans lima beans

Some people cook the Brunswick Stew with potatoes and cooked beef, some add wine to it. As I said, I don't know why it's called Brunswick Stew. There were a lot of dukes and things named Brunswick, and maybe one of them was a stew.

- The Collected Writings of Joe Brainard

 

 

Emily KochmanComment