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BRUNSWICK STEW

(Meats) - (The International Jewish Cook Book)







Cook one pound of brisket of beef and three pounds of young chicken with
one pint of soup stock or water, one pint of Lima beans, four ears of
cut corn (cut from cob), three potatoes diced, two tomatoes quartered;
one small onion, one teaspoon of paprika and one teaspoon of salt. Let
all these simmer until tender, and before serving remove the meat and
any visible chicken bones.
This stew may be made of breast of veal omitting the chicken and
brisket.
BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS
Get the small ribs and put on with plenty of water, an onion, pepper and
salt. After boiling about one and one-half hours add a large yellow
turnip cut in small pieces; one-half hour before serving add six
potatoes cut in small pieces. Water must be added as necessary. A little
sugar will improve flavor, and as it simmers the turnip will soften and
give the whole dish the appearance of a stew.











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