Delish! 1932 Mississippi Camp Stew - Old Cookbook Show

Welcome back, friends, to another episode of the Old Cookbook Show! Today, we're delving into a recipe from the 1932 cookbook titled "The National Cookbook: A Kitchen Americana." Each recipe in this book is attributed to a different U.S. state, offering a glimpse into the culinary traditions of the time.

This particular recipe, known as Camp Stew, is loaded with meat and reflects the cuisine of Mississippi in 1932. Although times were challenging during the Great Depression, recipes like this harken back to earlier traditions. Keep in mind that the quantities, especially the 2 pounds of lamb, might have been more suitable for larger gatherings or those living on farms with ample meat supplies.

The stew is assembled in layers, beginning with bacon at the bottom of the pot to provide fat and flavor. Following the bacon, layers of lamb (or any preferred protein), sliced onions, raw potatoes, corn, and tomatoes are added. Each layer is seasoned with salt and pepper.

The next step involves mixing parsley with Worcestershire sauce, vinegar, and melted butter into a sauce, but our host opts for a simpler approach by sprinkling the parsley on top.

The pot is covered, and the stew is set to simmer gently for two hours. While traditionally done over a campfire, our host begins on the stovetop, transitioning to the oven after a brief stovetop simmer. The stew develops rich flavors without an extensive array of spices, showcasing the simplicity of ingredients.

Upon serving, the host and guests note the pleasant acidity from the vinegar and the distinctive flavor from the Worcestershire sauce. The stew, although originally designed for a campfire setting, proves to be a hearty and flavorful dish for any occasion.

In the spirit of adaptability, our host suggests variations with different proteins, beans, or additional vegetables based on personal preferences and ingredient availability.

Join us in exploring this nostalgic recipe and discovering how a few simple ingredients can create a delicious and comforting dish. Thanks for joining us, and we look forward to sharing more culinary adventures with you soon!

Camp Stew (Mississippi)
2 Ibs. shoulder of lamb
5 slices bacon
2 medium-sized onions
4 ears green corn
2 ripe tomatoes
I scant tablespoon butter
I tablespoon Worcestershire sauce
I tablespoon vinegar
4 ears green corn
2 medium-sized potatoes
I tablespoon chopped
parsley
salt and pepper
Have the butcher cut the lamb into pieces about 2 inches square, and rub them well with salt and pepper. Line the bottom of an earthenware or iron pot with the bacon slices; put in a layer of meat, then a layer of sliced onions, a layer of sliced raw potatoes, a layer of corn cut off the cob, seasoning each ingredient with salt and pepper as it is put in the pot. Lastly arrange slices of peeled tomatoes on top, and pour over all a sauce made of the melted butter, Worcestershire sauce, vinegar, and chopped parsley. Cover the pot very closely and let the stew simmer gently for 2 hours.
Camp Stew is usually cooked at picnics over a wood fire, but it can be made either on top of a range or in the oven.


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