Recipe by mollypaul
Mulligan stew is a dish akin to Irish stew, Brunswick stew, and burgoo originally prepared by hobos in their camps from meat, potatoes, vegetables, and whatever else could be scrounged. The hobo who put it together was known as the "mulligan mixer". Nowadays, this kitchen sink special is a terrific way to recycle leftovers into something new and delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- 1 lb fish, any kind
- 4 large potatoes, sliced
- 2 large onions, peeled and sliced
- 6 cups water, hot
- 1⁄3 cup rice, uncooked
- 2 green bell peppers, seeded and diced
- 1⁄3 cup bacon or 1⁄3 cup salt pork, diced
- 2 tablespoons parsley, minced
- 2 slices bread, dried and crumbled
- 1⁄2 cup corn (any leftover vegetables) (optional) or 1⁄2 cup peas (any leftover vegetables) (optional) or 1⁄2 cup beans (any leftover vegetables) (optional)
Directions See How It's Made
- Cut fish into chunks and place with potatoes and onions into a soup pot.
- Add water and bring to a boil.
- Add rice, green peppers, bacon or salt pork; simmer for 30 minutes or until tender.
- Add parsley and crumbled bread.
- Add any leftover vegetables, heat through and season to taste.
- Bring to the boiling point and serve.