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A 25 cent shank of beef*
1 qt. potatoes, cooked and mashed
1 qt. raw corn scraped with its milk from cob

A 5 cent loaf of bread
1 qt. cooked butter beans
1 1/2 qts. raw tomatoes, peeled & chopped

If served for dinner (noon time) put on the shank as for soup in 1/2 gallon of water at the earliest possible hour, then simmer lightly. About 4 hours later take the shank out of the soup,k shred and cut all of the meat as fine as possible, carefully taking out bone and gristle, then return meat to the soup pot and add all the vegetables and two slices of middling (salt pork or smoked side meat). Season with salt and pepper to taste. When ready to serve drop in 2 or 3 Tbs. of butter.

*A shank of beef and loaf of bread may cost more now and middling isn't as easy to find these days so a bit of bacon will work in a pinch.

They also say that squirrel and chicken also make a good stew.

This recipe is circa approximately 1835 and was served regularly at the Grog Shop in Hinderliter Tavern.

This recipe and many others can be found in the wonderful and quirky cookbook: Recipes in Perpetuity Timeless Tastes and Tales from Residents and Future Residents of Mount Holly.

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