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Catholic Recipe: Brunswick Stew


  • 2 cups dried lima beans
  • 2 squirrels
  • salt and pepper
  • 1/2 pound diced bacon
  • 2 sliced onions
  • 2 cans whole kernel corn
  • 4 cups canned tomatoes
  • 1 cup sliced okra
  • 6 potatoes
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon sugar


Prep Time: 1 day, 4 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: England


Food Categories (4)


Feasts (1)

In England squirrel hunting was the traditional sport of Saint Andrew's Eve, and since the Andermas customs of England were also transplanted to the southern part of the United States where squirrel hunting is popular, we suggest a Brunswick Stew.


Soak the beans overnight. Clean and disjoint the squirrels, dust with flour and salt and pepper, and brown lightly in a little fat. Place the meat, the beans, the bacon, and the onions in a pot, cover with boiling water and simmer for two hours. Then add the corn, tomatoes, okra, potatoes, Worcestershire sauce, and sugar and simmer for another hour. Mix a little flour with water and stir into the stew to thicken. Taste for seasoning and serve in a large tureen.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951