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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L1S 0E9

[@sbender3787]

People underestimate the flavor of just salt and pepper. Beef stew with carrots, onion,and celery and potatoes is amazing with only salt and pepper. The vegetables really add all the flavor needed with the meat. It is very basic but certainly has wonderful flavor.

[@mattjohnson6227]

Agreed. It brings out the natural flavors in the ingredients

[@ZachsMind]

Salt and pepper are a mainstay for me in my rudimentary and humble cooking endeavors. However, I also like to just toss in a little paprika, garlic, and whatever else strikes my fancy where I keep the spices I've happened upon over time. My roommate only complains if I get too far into jalapeno and other Hispanic spices. So I leave that and the Cajun spices to myself as an after thought, after I give her the less spicy version.

[@josephteller9715]

@@ZachsMind garlic always takes over any dish its put in, I would not use it in a stew unless I was trying to make 'Italian Wedding Bean Stew'.

[@humdrumdontsuccumb]

This is one of those dishes that will taste even better the next day.

[@dicknodnfs]

I just made a side of cornbread for Thanksgiving, served it, and wondered why it didn't come out as it should. Doing the dishes later, I found the missing ingredient in the microwave. Melted butter. OOPS! Happens to us all Glen, and thanks for the honesty about the miss. Great recipe.

[@kanganoroo3849]

It does happen to all of us... I discovered the butter I dot on my apple pie after the top crust was nicely crimped. No one seemed to care. Plates were licked clean!

[@harrypimentel2247]

Substituting the worcestershire sauce for fish sauce, parsley for a bay leaf, bacon for pork belly and then this is very similar to a Filipino dish that my mother would make: Afritada.

[@Trains-With-Shane]

I'll bet that's EXCELLENT with fish sauce. I may have to give that variation a try.

[@violetwithey4618]

Or maybe soy sauce. I was thinking that salt pork would be a good alternative.

[@heidiedelman6840]

Your channel is the best cooking show in my opinion 😊🎉❤

[@TamarLitvot]

My favorites are Glen and Kenji. Both show how to make things at home and how not to obsess over the ingredients. Everything I've made according to their methods has worked out well.

[@virginiaf.5764]

​​@@TamarLitvotKenji is awesome.

[@lesliemoiseauthor]

I've never heard of layered stew. Sounds fantastic.

[@EliseLogan]

So, regionally, I've seen this served as bowls of rice or grits with small portions of the stew to extend the portion sizes. Sometimes with collards or field greens, sometimes with no potatoes in the stew and over mashed potatoes. I've seen this made with lamb, pork, and sausage, but not with chicken - though I think it would be fine with chicken. But I think if you consider a portion of this as more likely being a good bit of rice and a small amount of stew, so that pot would feed MANY people, it becomes a more reasonable Depression-era representation.

[@larrymcardle]

This looks like a great candidate for the Crockpot!

[@joeyhardin1288]

Yes, my thoughts too. I will make it this week with some Great Northern beans,

[@deborahchapman222]

I made it. I used a crock worked well. I used beef and beans. This a wonderful dish!

[@patweldon5880]

​@@deborahchapman222can you share your recipe please.

[@jameshollingshead1845]

Honestly, for the time period (even for the depression), 2lbs of lamb probably wouldn't be *too* unusual for the area that the recipe is for. Lambs grow much faster and on less land than cattle require. If you live on a farm, you could have a small herd of sheep without too much trouble. I grew up raising cattle (which are a lot of work). My cousin, who had less land than my uncle and grandmother, raised goats. The goats did well on an acre or so compared to the 20 acre field the cattle roamed behind my grandmother's house.

[@user-yd9lv9ji6x]

Please make the Irish Stew in this book next! This recipe looks so easy and delicious. Thank you.

[@robincochran7369]

I love it when a recipe is flexible and forgiving, it takes out the frustration and worry whether it will turn out. Thanks again Glen for reminding me of that.

[@singe0diabolique]

Lovely. I'd throw in some turnips; I LOVE trunips!

[@joeyhardin1288]

Great idea with some more root veggies!

[@user-eb2gq6vj9s]

Glen, love your real-time oversight. Jacques Pepin did the same on his cooking show on PBS. He was instructing on how to make a stew, it was all looking good, then he turned to the camera and humbly admitted, "for you cooking at home, the wine goes in before the vegetable. But, I am demonstrating, educating and filming. So, I pour it in now. At home, pour it in before the vegetable. "

[@jaimesanders5715]

I am planning to make a stew using some of the winter squash we grew, and some pork from the freezer. This has inspired me to add some vinegar.

[@Ottawa411]

Last week, I went out to get some tomatoes for sandwiches. I popped into Farm Boy and saw some beautiful ones. I grabbed 2 and went to the cashiers. I winced when I saw that they were 6 dollars for the 2 of them. When we sliced into them I was incredibly disappointed. They felt soft enough, but when I cut into them, they felt more like an onion than a tomato.

[@Ottawa411]

Just to add, I get very anxious about not browning the meat and sautéing the onions first. Because you both like it, I might have to try this anyway. Based on past recipes that I have made, we have fairly similar tastes. I would have to swap out the lamb for something else, maybe pork shoulder or beef.

[@anna9072]

I really can’t buy tomatoes in the store anymore. After I grew my own tomatoes and found out how tomatoes were really supposed to taste, I just couldn’t. I can’t always grow my own, but the store tomatoes are always so tasteless and disappointing, I’d rather just go without.

[@robincochran7369]

I hear you. I now grow our own and there's absolutely no comparison. It's just too bad living in a climate with cold temps when the time comes.

[@TamarLitvot]

One of the cooking shows I watch said that in the winter try to stick with cherry or grape tomatoes. It's true. I've found that cherry/grape tomatoes are good year round, unlike regular tomatoes

[@nycbearff]

@@anna9072 Yes. I use canned tomatoes to cook with rather than fresh if I don't have well grown local tomatoes, supermarket tomatoes are very seldom acceptable. I do smell the tomatoes in the supermarket frequently, though, just in case - because very, very occasionally yes, they smell good and are flavorful. Maybe once every two years or so.

[@calebwallace7795]

I guess lamb was more available back then. Being from Mississippi I don’t know how authentic it is to our state, but I would definitely eat all of it.

[@debbrady7457]

I was thinking venison or other wild harvested meats would be amazing. This is a very adaptable recipe. Which a lot of older recipes are. As opposed to modern very proscriptive recipes that insist on very specific ingredients and methods or it'll be "wrong".

[@CookwitchCreations]

I'm so happy to see a lamb recipe! So many people I know in the US are wary of lamb, and I have no idea why. I taught a friend how to cook it slow roasted with white wine and garlic, and now she makes it as a special dinner when lamb is available.

[@donnacameron4515]

Love lamb, so me too, and I still have tomatoes from my garden on the 26 of November. Yay.

[@nycbearff]

I don't like the taste of mutton, and some "lamb" one gets is pretty mutton-y.

[@pilsplease7561]

My dad is allergic to it and I dont like it at all.

[@vinaduro]

Hi from Botswana, love your channel. You are also the only person I've seen on KZbin that pronounces worcestershire sauce correctly.

[@pcb462]

I love it when a recipe is on the shelf from my home state of Mississippi!

[@calvinwayneweir2007]

Grandma had generally the same recipe but with the lamp being coated in seasoned flour. 😊

[@janicemartin1580]

I was thinking it needed seasoned flour on meat! But likely I am your Gma's era. It just seems right.

[@jcwoods2311]

Rendering the bacon and browning the lamb in the fat would yield a lot more flavor as well for a small amount of extra effort.

[@calvinwayneweir2007]

@@janicemartin1580 I doubt it, I am 62 my parents is in their early 80's

[@shortsweettoo]

Hey Glen. We have several large greenhouse tomato operations in Southern Ontario, therefore, there is a good chance you are getting tomatoes which are relatively fresh year round compared to Mexican. 🙂

[@leonoraanderse5426]

This would be a great recipe for a crock Pot...

[@artist92543]

I am an Italian from Southern California and I lived in Mississippi for ten years and have NEVER had any better food than in Mississippi!!!!

[@rufusred44]

My mother almost became the on site doctor for the Native American reservation there in Philadelphia, MS. My father, brother and I accompanied my mother as she interviewed. I remember that trip for a few reasons, least of which was the chicken livers I ate, as a child, and absolutely LOVED them!

[@ericericson4]

I love recipes that are good starting points, especially where they invite you to make changes rather then demanding that you follow exactly.

[@mjkoehler73]

Made this today for my wife and I. This is a darn delight. Winner winner. Subbed 80/20 ground pork for the bacon and did beef instead of lamb. Threw in some cannellini beans also which are nice in this

[@joeyhardin1288]

Thank You. Happy Thanksgiving, USA. After all the Thanksgiving foods, this will be coming to the table this week, with some Great Northern beans in it.

[@alexg1668]

I love lamb - that looks wonderful

[@pamelacain5490]

We still today do a throw pot stew - even cooking in a black pot over a flame. The best ones are mixed meats and potatoes with the last of the fresh veggies or home canned veggies. My dad always started with meats - cooked chicken (hand shredded) and beef tips and bacon. Then after a while of cooking added the veggies that took the longest like carrots and peas and potatoes and onions. As the thickening started, he would add other veggies. Corn and okra for sure would go in. This time of the year - no whole tomatoes- only home canned juice with the butter and stock that was added as needed to keep it at the right liquid level. It would be so thick it would sit on the cracker or the cornbread and not run off. You made me miss his stew more than I have in several years. Thanks for the share.

[@isabellabihy8631]

I happen to own a re-print of an 1849 German cookbook (in German) in which most of the stews and potroasts are started with a layer of bacon at the bottom of the pot.

[@carole6779]

Looks delicious! I see this being served to a large group of people, possibly connected to a work event such as harvesting, building a house or barn, logging wood, etc. I live near the Navajo Nation. Many people around here still raise animals and butcher as needed for family gatherings and ceremonies because it's the "store bought" stuff that's expensive. With that, lamb and pork in that quantity would not be out of the question. Elders and workers would get served first. There would probably be somebody making some sort of bread on the side (biscuits, flatbread, whatever) to go with the stew. I agree with other comments that this could work well in a crockpot, maybe searing the bacon first though. Great video! Thank you! 😋

[@NotKev2017]

My mother and grandmother would both have called his a slumgullion. A mishmash of foods thrown together and cooked until flavorful. And served with fresh bread or warm rolls with butter. A comfort food.

[@bstew26]

Glen I was always held the same feelings about supermarket corn until I bought the sweet corn Costco sells. Hello from Fredericton, New Brunswick 😊

[@richg0404]

I bought some lamb a little while ago when it was on sale (it still wasn't cheap). I just pulled it out of the freezer and will be making this tomorrow. We are tired of turkey leftovers already.

[@olivemiller4805]

this is interesting and I am going to try to remember this when we next build a fire in the fire ring for supper!

[@jfh2112]

People pick on Mississippi all the time, but you can't deny we got good groceries :)

[@JaniceMartin-fd8mr]

This is going into my Cobb Cooker tomorrow! Yumm...

[@abadatha]

I buy my corn from the local grocery in the height of summer, because it comes from my aunt and uncles farm fresh daily usually late July through mid September.

[@lynnjasen9727]

Now, Glen! In Canada and especially right here in Ontario, we are blessed to have real vine ripe tomatoes year round. So many acres under glass. The ones you are using look like that’s exactly where they came from. Strawberries, cucumbers and peppers too. It’s things like this that make me mutter “isn’t technology wonderful?”

[@joannesmith2484]

Hot house fruits and veg never have as much flavor as those grown outside in the soil, sunshine, and fresh air IMO. Don't get me wrong, living in the Northeastern US, I use them too. They're good for tiding us over until the traditionally grown produce is in season, but nothing beats fresh from local farms in season.

[@Torontomushimages]

Hot house vegetables. I’ll always remember watching an Alton Brown video from his home in Georgia. He held up an English cucumber an ingredient in the dish he was cooking and he said this was imported from Ontario. It was the middle of winter in Ontario. Welcome to the 21st century.

[@JamesPotts]

One benefit to living in Iowa: in the summer, even Target will have a pile of truly fresh sweet corn.

[@caroleannseaton9178]

I don't eat babies, lamb or calf's meat. I would use stew beef. I would cook bacon then take out and brown meat, then layer and cook as it says. Like Glen says, make it your way. Yes wood fires add so much flavor.

[@kayvee101]

That’s why I like you. You roll with the punches.

[@scottaforeman]

Awesome. Love layering into my Dutch oven. Totally agree this is a great base method to use what you have. Thanks for reminding me!

[@Pembroke.]

This is a really awesome stew Glen, except I didn't have lamb. I used a combo 2 pounds of beef and pork with kidney beans. Yummy

[@sandyfarrow7752]

OfGS. How many times do I watch your videos, ? I love to listen to your voice, your expertise. Im learning and you are teaching.

[@anthonydolio8118]

I like that it was all made in one pot without having to brown the meat. Thanks.

[@Benni-rp9or]

I love waking up to these videos on Sunday. Great as always

[@mjkay8660]

during the depression my dad had been traveling along the great lakes and he met many guys living on the beaches often making what is similar to camp stew over an open fire, some of this that and the other thing.

[@cremebrulee4759]

Thank you for showing the list for Ohio recipes. I don't recognize any of them, but this cookbook is nearly 100 years old. I would love to see these recipes. Some of them sound interesting; others sound horrible.

[@traumajock]

A couple of adaptations come to mind. Flour and brown the meat in the bacon fat. Use green tomatoes, maybe tomatillos, and some white pepper. Leave out the potatoes (maybe use shredded carrots or parsnips) and serve it over rice or mashed potatoes. Use rice vinegar. The wife would turn up her nose at the lamb.

[@asdisskagen6487]

I'm wondering at the origin of this; the tomatoes and corn suggest that this is a summertime stew, and with the large amount of lamb, which would have been a luxury meat vs mutton, could it be possible that this was originally intended to make use of a young sheep that had met an accidental end? The combination of ingredients and its supposed origin (Mississippi) are intriguing.

[@llvn11]

Very important to know that stuff like you said about the corn. I can get good fresh corn where I am, but tomatoes... oh boy.

[@PUTDEVICE]

tasty and flexible with everything in one boil. but myself I usually fry the meat a little to get some surface and flavor before the rest ends up in the pot.

[@cathyeller5722]

I stopped on the pages of the book and read what the author had written. It rings true, we are spoiled eating foods out of season and wasting foods. We learned this during the pandemic not to take our food for granted. However, some have not, there is still lots of wasted food being thrown out everyday. The lines at my food pantry are longer than ever. The next page talked about how we should eat locally, India is now suffering under the weight of convenience food. There is a great push for the local farmer's to keep their lands and not turn it over to the large corporations. The are trying to keep their traditional foods in their menu's. Large companies are taking over their agriculture and bringing in more and more non healthy foods. Now, they have a rising problem with obesity. Even back then they could see what was happening to our foods. There is a outbreak of listeria on Cantaloupe again, store bought pies have peanuts added when there shouldn't of been. I have noticed the difference in the quality of the foods I am preparing. I would of liked to have been able to read the whole article in the book. Thanks for the video.

[@ElJosher]

For real. The distinct cuisines around the world came to be thanks to local seasonal produce. People ate what the land and climate offered. Now we are spoiled with every ingredient under the book. Out of season, imported, tasteless, etc.

[@deborahchapman222]

I made this today after watching this video. It was fantastic! I used 1 lb stew meat and a layer of beans. It was so good. Thanks for the recipe!

[@robinmcclain7943]

Hi Glen and Julie, I agree. This is a great base for however you would like to personalize this recipe.

[@rabidsamfan]

When you both dive in and keep eating, I know I need to give it a try!

[@rubyirene2500]

I can't say I'm fond of lamb, but would try this with stew meat. Of course, I'd go a little light on the onions, only because I really hate onions. But like you said, make it our own.. I love your videos. And I love corn in soups and stews. I know some people don't. But they won't be eating mine. LOL. Thanks

[@357Addict]

I was looking at the cookbook online and it has two measures listed of interest. Butter the size of an egg is 1/4 cup of butter. A wineglass of something is listed as 4 tablespoons.

[@TechBearSeattle]

The name, camp stew, makes me wonder if this started out as something to feed a work camp. One of the state's first reactions to the Great Depression was to try and exploit natural resources like lumber, so work camps to log and process wood sprung up pretty quickly. In producer states like the South, the price of meat actually crashed because no one else had money to buy it, leading to local oversupply that had to be used before it went bad. So something like this would have been worthwhile: feed a bunch of men doing physically taxing work using cheap ingredients that could be obtained locally.

[@NRajah]

Looks excellent and very versatile. Another recipe I need to adapt and try.

[@applegal3058]

This looks delicious!!!

[@chrisstarfire]

It might be the note on raw potatoes is because a layer of mashed potatoes on top of a stew was pretty common. (also good on beef stew!)

[@JohnMclellan-um1rj]

jules likes the one pot dinners .less dishes to wash .🤣🤣🤣🤣

[@happygardener28]

A decade or so ago I made some chicken for my uncle, a gourmand, with a splash of ACV in the pan (after the chicken was browned) and he totally loved it. Later I made some chicken, again with a splash of ACV, for a family meal which my brother shared; he was so astonished at the improved flavor that he called his wife and raved about how good it tasted and how tender the chicken was.

[@kathrynwebster6307]

It would be helpful if you explained what you mean by ACV. I finally figured it out, but was puzzled for awhile.

[@happygardener28]

@@kathrynwebster6307 Sorry, so many know the abbreviation for Apple Cider Vinegar I presumed and forgot there are many still new to cooking with it.

[@TamarLitvot]

I make sausage (fresh chicken sausage) and peppers using a method/recipe from Adam Ragusea. Everyone in my family loves it. It would probably be fine with just the basic ingredients, but adding vinegar (I use red wine vinegar but ACV would work also) toward the end as Adam recommends really makes the dish.

[@Traderjoe]

Interesting! I always assume stew would need so much more liquid, but in this case the vegetables and meat probably leech a lot of water to combine with everything and moisten it as it cooks.

[@stonebreaker984]

Reminds me of a recipe we learned in Boy Scouts. Tin Can Casserole. Layer hamburger meat, onions, carrots, and greens ( turnip, chard, whatever) and cook.

[@rcrawford42]

As an Ohioan, I am disowning the "Tomatoes stuffed with brains".

[@michelebartholome7798]

i would have to have peas or green beans in it too

[@GrainneDhub-ll6vw]

I think in another 50 or so years, people will look back on early 21st century recipes and think "goodness, they were sure trying to burn out their taste buds, weren't they!" The pendulum will swing the other way to delicate, nuanced interplay of flavours, rather than the current craze for huge explosions of flavour. What makes me think so? Because it always happens that way.

[@joannesmith2484]

I can't stand how everything now, in the US at least, has to add the hottest peppers possible. It's like a silly test of culinary manhood or something - like on that youtube show that interviews celebs while scorching their palates. Well I guess I'm a wimp. I like a tingly warmth or even some lower-scoville scale spiciness, but I don't like hot, hot, hot foods! For me it is downright painful, which is actually a hereditary trait. Using hot peppers and spices is more prevalent in some ethnic cuisines and I do have to be careful with those, even though I love them. If you love very hot, spicy foods, go for it! But please chefs, remember that there are those of us who simply cannot, through no fault of our own, tolerate very hot spices and peppers. Please stop adding jalapenos, serranos or habaneros, or even scotch bonnets to every recipe under the sun, especially those that were considered classics long before some numbskull decided to be trendy and dumped in a pile of cayenne to "spice it up." Pain isn't tasty!

[@nycbearff]

Well, no, it doesn't. In many parts of the world heavily spiced foods have been eaten daily for centuries. I love good Indian food with its strong, nuanced interplay of bold flavors- and I've had bland Americanized versions that are absolutely dull and boring, but as "delicate" as you would like.

[@pflick13]

Venison? Wild game of any choice.

[@robviousobviously5757]

possibly for a deer hunting camp gathering or for harvest to feed the workers

[@zaynamoore]

Excellent recipe. Not a fan of lamb though so I would substitute beef. And in my opinion, anything cooked over a campfire is awesome. Happy Sunday!

[@Ottawa411]

I love lamb, even mutton, but none of my kids will eat it. Also, I have many happy memories of cooking over a campfire at our cabin in Northern Saskatchewan.

[@briantaylor9266]

I don't disagree with you on the use of frozen corn at this time of year in a recipe like this. However, I have found that the cello pack of corn on the cob in the grocery store is really pretty good. I think in recent years they have developed strains of sweet corn that maintain their freshness during shipping. You need to be prepared to pay the price, though.

[@peppers8489]

I would put at least half the meat and the bacon on the top so that the rendered fat would flavor the vegetables.

[@gwailouh01]

Please do the Irish stew (New York) from the facing page. I love Irish stew and will make this one but am curious what your take is on it. My dad's grandparents would have made their Irish stew with mutton.

[@rebeccaturner5503]

Need a skillet of cornbread with that. I am thinking a crockpot and a small pork roast for dinner tomorrow

[@GregNBiloxi]

Deer, squirrel, or rabbit would also make a good camp stew.

[@erikstephens34]

Love watching your video's Glen. I'm on a whole foods plant based diet so I like to watch your video's and then see how I can adapt them. Substituting beans is a great suggestion. Though need to think about how to replace the bacon. As for Tomato's most the ones I see in the grocery here in Ontario this time of year are local greenhouse grown. But even though they are picked ripe they don't taste the same. More watery and not a deep flavour. My mothers family grew up near Erieau, ON growing tomato's and they can't stand the greenhouse ones.

[@MeMe-Moi]

Suggested idea: A bit of your oil of choice to replace the fat from the bacon, a bit of smoked sweet paprika for the smoke flavor, and some umami rich mushrooms, finely diced, to give that savory umami flavor to the broth. Suggested method: brown the mushrooms in the oil, then add the smoked paprika just before you take the pot off the heat. Stir, then remove the pan from heat and continue with the layering as shown in the video, replacing the meat with beans. Cook as directed, but check the Worstershire sauce, as I don't recall if that has animal products. This is just a suggestion. I haven't tried doing this with this recipe.

[@goblintown]

When I was scrolling down I thought Glen was holding an oversized Ed McMahon check.

[@kays749]

I sometimes forget how lucky I am to live in California where we do get fresh produce all year long.

[@elund408]

looks great, I would put the bacon on top

[@user-ci8dc2tx9f]

Firstly luv your show, like your relaxed presentation and most of all… that you don’t say “If liked this show, please Subscribe, Like and make a comment below as it blah blah blahs!!!”

[@ZachsMind]

6:50 "Refrigeration and good canning mean progress, but before now, in many fields, progress has upset the apple cart of permanent and enduring standards." The more things change, the more they stay the same, eh? Less is more. I get that. However, I'm a SubGenius so "Too much is always better than not enough!"

[@David35445]

I'm going to try this with venison.

[@critterjon4061]

I know this recipe except it includes beef stock and uses venison or fish place of the lamb and is called “ tree bark stew”

[@LukeEdward]

This would be killer made with wild boar!

[@rgalinai08]

Glen! Tell us how you manage the leftovers! Sneak it in as a side comment in an upcoming vid.

[@brentvalentine]

This looks just like stews my paternal grandmother used to make. The only other thing she added was turnip. Just salt, pepper and a bay leaf for seasoning.

[@nycbearff]

Mmmmm, turnip! Yes, that would be good.

[@RSidneyB]

The tomatoes add some acid and sweetness as well.

[@paulanderson5212]

What happened to the homemade worchestshire sauce??

[@zworm2]

Dumplings! Make a Roux from the bacon fat. Looks great.

[@richg0404]

I just made this exactly as the recipe listed. It tasted good but the texture of the bacon and the lamb was not the best. i would say that if I was to make it again I would render the bacon and brown the lamb. I was surprised at the about of liquid that ended up in the dutch oven.

[@tskmaster3837]

0:18 Rhode Island... sure, but I think there are some specific dishes missing here as we're usually known for seafood and desserts. The National Cookbook: "No, you're not." Tennessee: Opossum. I have questions, vast and worrisome questions...

[@virginiaf.5764]

Yes. I expected to see clam fritters. Those recipes didn't read as RI dishes.

[@jgood005]

It looked like this stew contained very little liquid. I was surprised not to see any stock added. The vegetables did cook out a fair amount of water, plus it was cooked covered, but personally I'd add at least a few cups of stock.

[@richg0404]

I made this today and it ended up with plenty of liquid. The texture of the bacon and lamb was odd. They should be browned first.

[@michaelbratton3319]

That was an early version of a slow cooker meal,without the slow cooker! a one pot wonder meal full of whatever you've got?😂from BIGMICK IN THE UK 🇬🇧 without snow

[@McTAnGuS]

Wonder how this would be with Venison as seems like a great base.

[@donklesa6040]

I wonder how it would be with venison or wild boar.

[@kevinps3798]

This is very similar to a stew in the south called Brunswick Stew except it is usually cooked with chicken or pulled pork instead of lamb. I also noticed in your video there was a recipe for Brunswick Stew in The National Cookbook under North Carolina. Would be interested to see your take on it!

[@GlenAndFriendsCooking]

Brunswick stew is in pretty much every American cookbook (North and South) from the very beginning of American cookbooks. I keep thinking I’ll do a video about it, but the only thing in common with all of the recipes is that it’s called ‘Brunswick Stew’, there doesn’t seem to be any regional patterns that you see in other recipes.

[@kevinps3798]

@@GlenAndFriendsCooking That's interesting. I never knew it was a thing other than in the South. I'm from Virginia and we claim it as our recipe from Brunswick county. But there is also a Brunswick Georgia that claims it as well. We always had it with chicken, corn, potatoes and lima beans. My partner's recipe from his grandmother in GA uses ground beef instead of chicken. We usually serve Brunswick stew as a side with pulled pork but it's delicious and filling on its own.

[@GlenAndFriendsCooking]

Apparently Germany also lays claim to Brunswick Stew - It's one of those things that's so old and so vague we'll never know where it came from.

[@kevinps3798]

@@GlenAndFriendsCooking Thanks for your replies and dedication to your research. Have learned so much from your videos over the years!

[@markiangooley]

Lamb doesn’t spring forth as a meat I’d expect in Mississippi, but… maybe? Perhaps this could be made with nutria meat if Mississippi has anywhere near the trouble with them that Louisiana has.