| It all started back in 1828 on the
banks of the Nottoway River during a hunting party. Dr. Creed
Haskins, a member of the House of Delegates from 1839 through 1841,
took a group of his friends on a hunting expedition. While
they were on the hunt, camp cook Jimmy Matthews stirred together
the first impromptu mixture that has become known as Brunswick
Stew. The original thick soup was made from squirrels, onions, and
stale bread.
When
the hunters returned, there was reluctance to try the new mixture.
However, the reluctance turned to demands for second and third
helpings of the warm, thick stew.
Recipes for the stew have varied over the years. Chicken has
replaced the squirrel in more modern cook pots, while vegetables,
tomatoes, potatoes, corn, and butterbeans have been added in varying
portions. The one thing that all cooks or stewmasters agree on is
that the stew, which is so thick it almost resembles a palatable
paste, is not done until the paddle stands up in the middle. |
Brunswick Stew."