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Old 03-25-2013, 12:46 PM   #1
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Dundas Sheep Stew

Dundas Sheep Stew

8 sheep (about 600 lbs.)
400 lbs. onions, peeled
100 lbs. Irish potatoes, cooked
40 lbs. fatback meat, cut up
40 lbs. margarine
16 lbs. flour, cooked, for crumbs
1 lb. red pepper
2 lbs. black pepper
2 lbs. salt

Two days ahead, make bread for crumbs. One day ahead, slaughter sheep. Chill overnight. Day of stew, at 5 a.m., put cut-up meat in 4 large black pots. Keep a fifth pot full of hot water to add to stew. Add fatback. At 6 a.m., have meat boiling. At 8 a.m., add onions and cook stew fast in the a.m.

At 1 to 2 p.m., reduce to a slow boil. Pick out bones. Return to fast boil. Add salt and peppers to taste a little at a time. At 3 p.m., add margarine. At 4 p.m., add cooked, mashed potatoes. Stir constantly. Now, at 4:30 p.m., add bread crumbs. At 5 p.m., ready to dip into containers.

From "Seasoned with Love, the Perseverance Church Cookbook," by Helen Daniel and the Friendship Circle, in honor of the Dundas Ruritan Club and in memory of Buddy Wilkinson.

Note: According to the book "The Lunenburg Legacy," this stew was made by the men of the community as a fundraiser. They sold it in quart containers and always sold out. "They cooked it in huge pots outdoors or in a shed, stirring it with paddles for twelve hours. The younger men, assumed to be stronger, get to stir the last shift because it is really thick and has to be stirred hard to keep it from burning."

Someone even made a documentary of it: The Sheep Stew of Dundas: A Gastronomical Delight
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Old 03-25-2013, 12:51 PM   #2
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I appreciate the recipe. It sounds good. Now.....I reckon I got to see about tracking some sheep.....
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Old 03-25-2013, 07:36 PM   #3
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I honestly thought the first step would be "Move to Dundas..."
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Old 03-25-2013, 08:23 PM   #4
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I honestly thought the first step would be "Move to Dundas..."
I thought it was interesting that there are no directions for what to do with the sheep once slaughtered
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Old 03-25-2013, 09:52 PM   #5
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I thought it was interesting that there are no directions for what to do with the sheep once slaughtered
Yeah. Do you peel them first?
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Old 03-25-2013, 10:29 PM   #6
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margarine.

really?
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Old 03-25-2013, 10:41 PM   #7
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Quote:
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Yeah. Do you peel them first?
Definitely.
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Old 03-25-2013, 10:54 PM   #8
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yeah, otherwise you end up spitting out a sweater.
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Old 03-26-2013, 07:08 AM   #9
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I always use butter in mine.
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Old 03-26-2013, 09:39 AM   #10
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margarine.

really?
I think the recipe was written up some time ago when margarine was all the rage. Butter would definitely be better.
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Old 03-26-2013, 10:56 AM   #11
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I would add 1/4 teaspoon of garlic
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Old 03-26-2013, 11:34 AM   #12
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I would add 1/4 teaspoon of garlic
That would make all the difference!
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Old 03-26-2013, 01:23 PM   #13
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You forgot the major ingredient and steps. The ingredient being cases or kegs of ice cold brew and the steps are to drink a beer after every step in the stew recipe. Its just as important that the cooks get stewed while making the stew!
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Old 03-26-2013, 08:47 PM   #14
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You forgot the major ingredient and steps. The ingredient being cases or kegs of ice cold brew and the steps are to drink a beer after every step in the stew recipe. Its just as important that the cooks get stewed while making the stew!
That's probably one of those things passed down from father to son as they're stirring the pot. lol
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Old 03-26-2013, 09:30 PM   #15
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"a"beer?

since this is a macro recipe, i'd think a 12 pack between steps.
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Old 09-09-2016, 01:15 AM   #16
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If you have a pot where you can cook 8 sheep, and a fire to cook it, you are my new cooking idol.

I will give up the Christian God for your cooking god, that is a cauldron.
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Old 09-09-2016, 10:04 PM   #17
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I was once sent the wrong military specification after I had ordered one on some equipment I was working on.
The recipe was for canned beef in some kind of sauce. It had a recipe for the sauce, and the final ingredient was "water enough to make 100 gallons"
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Old 09-09-2016, 10:32 PM   #18
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I needed to read this today, lol.
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